Question

example 2
command of textual evidence
black beans (phaseolus vulgaris) are a nutritionally dense food, but they are difficult to digest in part because of their high levels of soluble fiber and compounds like raffinose. they also contain antinutrients like tannins and trypsin inhibitors, which interfere with the bodys ability to extract nutrients from foods. in a research article, marisela granito and glenda alvarez from simón bolivar university in venezuela claim that inducing fermentation of black beans using lactic acid bacteria improves the digestibility of the beans and makes them more nutritious.
which finding from granito and álvarezs research, if true, would most directly support their claim?
choose 1 answer:
when cooked, fermented beans contained significantly more trypsin inhibitors and tannins but significantly less soluble fiber and raffinose than nonfermented beans.
fermented beans contained significantly less soluble fiber and raffinose than nonfermented beans, and when cooked, the fermented beans also displayed a significant reduction in trypsin inhibitors and tannins.
when the fermented beans were analyzed, they were found to contain two microorganisms, lactobacillus casei and lactobacillus plantarum, that are theorized to increase the amount of nitrogen absorbed by the gut after eating beans.
both fermented and nonfermented black beans contained significantly fewer trypsin inhibitors and tannins after being cooked at high pressure.

Explanation:

The claim is that fermentation improves digestibility (due to factors like soluble fiber, raffinose, antinutrients like trypsin inhibitors and tannins) and makes beans more nutritious. Option B shows a reduction in soluble fiber, raffinose (which aid digestibility as they are hard - to - digest compounds) and a reduction in trypsin inhibitors and tannins (antinutrients) after fermentation (and cooking). Option A has an increase in antinutrients. Option C only mentions nitrogen absorption (not directly addressing the main claim about the factors in the original description). Option D doesn't show a difference due to fermentation (both types of beans are affected by cooking).

Answer:

B. Fermented beans contained significantly less soluble fiber and raffinose than nonfermented beans, and when cooked, the fermented beans also displayed a significant reduction in trypsin inhibitors and tannins.