CHANGES OCCURRING IN DIFFERENT NUTRIENTS 0F WHITE KIDNEY BEANS AS AFFECTED BY PROCESSING | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 6, Volume 31, Issue 5, May 2006, Page 3003-3011 PDF (155.2 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2006.236467 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| S. M. Youssef | ||||
| Food Tech. Res. Inst.. Agric. Res. Center, Giza, Egypt | ||||
| Abstract | ||||
| The chemical composition of two varieties of white kidney beans namely Bronco and Nibraska were studied and compared. The highest content of crude protein was found in Bronco variety (26.93%) on dry weight basis compared to that found in Nibraska variety (25.79%). Also, the highest content of ash, ether extract and total carbohydrates were found in Nibraska variety compared to that found in Bronco variety. Available carbohydrates in both raw and processed white kidney beans varieties and the effect of processing treatments were studied and the obtained results indicated that the available carbohydrates showed pronounced decrease due to processing in reducing sugars, non- reducing sugars and starch in both varieties. The amino acids were determined for raw and processed samples. The soaking process in tap water for 12 hours resulted in an increase of some amino acids. 0n contrary. both cooking either directly or after soaking caused slightly destruction of all amino acids in the two varieties. Also, the soaking process caused a slight increase in amino acid scores from 53.93 to 53.03 and 55.7‘! to 57.19 in Bronco and Nibraska varieties, respectively. However, the cooking process caused a decreasing trend in amino acid scores. Minerals content of all samples as well as the effect of processing were studied. showing a decrease in all minerals under study. The highest decreasing values were for potassium and sodium, but the lowest one was for iron in both varieties. Conclusively, the soaking before cooking improved all sensory properties for the cooked white kidney beans especially in both texture and flavor. Keywords: White kidney beans (Phasedus vulgaris L), chemical composition. available carbohydrates. amino acids. minerals and processing. | ||||
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