black beans (phaseolus vulgaris) are a nutritionally dense food, but they are difficult to digest in part…

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 álvarez from simón bolívar 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.\nwhich finding from granito and álvarezs research, if true, would most directly support their claim?\nchoose 1 answer:\na when cooked, fermented beans contained significantly more trypsin inhibitors and tannins but significantly less soluble fiber and raffinose than nonfermented beans.\nb 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.\nc 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.\nd both fermented and nonfermented black beans contained significantly fewer trypsin inhibitors and tannins after being cooked at high

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 álvarez from simón bolívar 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.\nwhich finding from granito and álvarezs research, if true, would most directly support their claim?\nchoose 1 answer:\na when cooked, fermented beans contained significantly more trypsin inhibitors and tannins but significantly less soluble fiber and raffinose than nonfermented beans.\nb 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.\nc 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.\nd both fermented and nonfermented black beans contained significantly fewer trypsin inhibitors and tannins after being cooked at high

Answer

Brief Explanations:

The claim is that fermentation improves digestibility and makes beans more nutritious. Digestibility is hindered by soluble fiber, raffinose, trypsin inhibitors, and tannins. A finding that shows a reduction in these hindrances (soluble fiber, raffinose, trypsin inhibitors, tannins) due to fermentation would support the claim. Option B shows a reduction in soluble fiber and raffinose (which affect digestibility) and a reduction in trypsin inhibitors and tannins (which interfere with nutrient extraction, so reducing them makes beans more nutritious). Option A has an increase in trypsin inhibitors and tannins which would go against the claim. Option C only mentions nitrogen absorption (a narrow aspect) and doesn't address the main hindrances to digestibility and nutrition as comprehensively as B. Option D doesn't show the effect of fermentation (since both fermented and non - fermented have the change after cooking), while the claim is about fermentation.

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.