Quality of White Bean Seeds (Phaseolus vulgaris L.) As Affected by Different Treatments

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Common beans (Phaseolus vulgaris L.) are a good source of protein, vitamins, dietary fiber and minerals. As beans are never eaten raw, the effect of soaking, cooking, soaking-cooking, microwaving cooking on chemical composition, functional properties and mineral contents of white bean seeds (Nebraska variety) were studied. Crude protein content ranged from 22.55 to 64.19 g/100g dry weight basis in the studied samples. Raw dry bean (RB) was the highest in ash (4.19) and total carbohydrates (53.83 g/100 g dry weight). Water and oil absorption capacity are the two functional properties studied in white beans seeds samples. The amount of water absorption capacity ranged from 264.34 to 343.77, whereas range for oil absorption capacity is in between 249.93 and 361.80 g/100g dry weight of the samples used in current study. Minerals content i.e. Zn, Fe, Ca, K, Na, Mg, Mn, P and Cu were studied. Results indicated that raw white beans seeds was the highest sample in K, Mn and Fe (1604.00, 15.78 and 5.78), while SSB was the highest in Mg and Zn (600.00 and 5.12 mg/100 g dry weight). Ca, Na, P had the highest concentration in CSSB, MNSB, CSB samples with values 1000.00, 819.00 and 162.50 mg/100 g dry weight, respectively. There were significant (p<0.05) differences between the potassium, calcium, sodium, magnesium, manganese, iron, phosphorus and zinc concentration of the white bean samples, except between copper concentration.

Samy I. El-Syiad
Manal A.M. Hassan
World Journal of Dairy & Food Sciences