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Composición química y análisis de aminoácidos de alubias

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Author(s): Bora , P. S. | Fonseca Marques, M. F.

Journal: Ciencia y Tecnología Alimentaria
ISSN 1135-8122

Volume: 2;
Issue: 5;
Start page: 248;
Date: 2000;
Original page

Keywords: Beans | aminoacid profile | nutritional composition.

ABSTRACT
Three varieties of beans, mulatinho and macassar (Phaseolus vulgaris) and azuki (Vigna angularis), were analysed for their proximate composition, energetic value, and aminoacids content. The beans had an average protein and carbohydrates content of 22 and 57%, respectively. The lipids were presented with the smallest concentration in macassar (1.11%) and the highest in azuki (1.83%). The azuki bean presented the highest concentration (40.06%) of crude fiber, whereas mulatinho presented the lowest (2.63%). The three varieties presented 3.38% ash content on as average. The caloric value of these three varieties was 330 Kcal/100 g on an average. Amino acids profiles of the two varieties of Phaseolus vulgaris were similar except for their smaller methionine content and were comparable to the FAO reference protein, whereas Vigna angularis was deficient in valine and leucine. On the basis of these results, it was observed that the flours of macassar and mulatinho beans contributed with the highest nutritional value and therefore, we suggest that these varieties are adequate for use as a protein supplement in the diet. Ó 2000 Altaga. All rights reserved.
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