Composición química y análisis de aminoácidos de alubias
Fuente:
Redalyc
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Artículo científico |
| Sprache: | en |
| Veröffentlicht: |
Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2000
|
| Schlagworte: | |
| Online-Zugang: | |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| _version_ | 1876487952582836224 |
|---|---|
| author | M. F. Fonseca Marques |
| author_facet | M. F. Fonseca Marques |
| contents | Composición química y análisis de aminoácidos de alubias M. F. Fonseca Marques P. S. Bora Química Beans aminoacid profile nutritional composition Three varieties of beans, mulatinho and macassar (Phaseolus vulgaris) and azuki (Vigna angularis), were analysed for theirproximate composition, energetic value, and aminoacids content. The beans had an average protein and carbohydrates content of 22 and57%, 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%). Thethree 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 werecomparable to the FAO reference protein, whereas Vigna angularis was deficient in valine and leucine. On the basis of these results, itwas observed that the flours of macassar and mulatinho beans contributed with the highest nutritional value and therefore, we suggestthat these varieties are adequate for use as a protein supplement in the diet. Ó 2000 Altaga. All rights reserved. 2000 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72420506 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.5 Vol.2 |
| format | Artículo científico |
| id | redalyc_72420506 |
| institution | Redalyc |
| language | en |
| publishDate | 2000 |
| publisher | Sociedad Mexicana de Nutrición y Tecnología de Alimentos |
| spellingShingle | Composición química y análisis de aminoácidos de alubias M. F. Fonseca Marques Química Beans aminoacid profile nutritional composition Composición química y análisis de aminoácidos de alubias M. F. Fonseca Marques P. S. Bora Química Beans aminoacid profile nutritional composition Three varieties of beans, mulatinho and macassar (Phaseolus vulgaris) and azuki (Vigna angularis), were analysed for theirproximate composition, energetic value, and aminoacids content. The beans had an average protein and carbohydrates content of 22 and57%, 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%). Thethree 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 werecomparable to the FAO reference protein, whereas Vigna angularis was deficient in valine and leucine. On the basis of these results, itwas observed that the flours of macassar and mulatinho beans contributed with the highest nutritional value and therefore, we suggestthat these varieties are adequate for use as a protein supplement in the diet. Ó 2000 Altaga. All rights reserved. 2000 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72420506 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.5 Vol.2 |
| title | Composición química y análisis de aminoácidos de alubias |
| topic | Química Beans aminoacid profile nutritional composition |
| url | https://www.redalyc.org/articulo.oa?id=72420506 |