Nutritional components variation in cooked common beans (Phaseolus vulgaris L.).

Nutritional components variation in cooked common beans (Phaseolus vulgaris L.).

This work aimed to determine the proximal composition of three cultivars of common beans from black and carioca commercial groups (raw and cooked material), the apparent amylose content in raw and cooked grains and in its broth after cooking, in order to observe some variations as a result of cooking process.

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Bibliographic Details
Main Authors: BASSINELLO, P. Z., ACELINA, L., KOAKUZU, S. N., ARAUJO, E. J. de, DEL PELOSO, M. J.
Other Authors: PRISCILA ZACZUK BASSINELLO, CNPAF; Lorena Acelina; SELMA NAKAMOTO KOAKUZU, CNPAF; EDMAR JOSE DE ARAUJO, CNPAF; MARIA JOSE DEL PELOSO, CNPAF.
Format: Artigo de periódico biblioteca
Language:English
eng
Published: 2010-01-27
Subjects:Feijão, Phaseolus vulgaris, Nutrição humana, Cocção,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/631296
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Summary:This work aimed to determine the proximal composition of three cultivars of common beans from black and carioca commercial groups (raw and cooked material), the apparent amylose content in raw and cooked grains and in its broth after cooking, in order to observe some variations as a result of cooking process.

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