Abstract
Brazil is one of the largest producers and consumers of beans. The grains of beans fill the main dietary recommendations for good health because it provides essential nutrients. In this study, we selected different varieties of beans as IPR88 Uirapuru (Uirapuru), BRS Jalo (Jalo) and BRS Radiante (Cavalo), and compared the chemical composition of raw beans. The samples (10 Kg of each cultivar) were collected in 2012, February (Jalo and Cavalo: latitude -26º 8’ 46.78’’; longitude -52º 41’ 44.78’’) and March (Uirapuru: latitude -26º 7’ 30.79’’; longitude -52º 38’ 57.31’’) at Pato Branco, Paraná state, Brazil. The physicochemical parameters (lipids, crude protein, fixed mineral residue, humidity, carbohydrates), and minerals content followed the methods described by AOAC. All the analysis was made in triplicate. The mineral composition of the three cultivars studied presented values closed to each other, but IPR88 Uirapuru was distinguished by a greater protein value and a higher amount of calcium and phosphorus. The centesimal composition of the three varieties presented values closed to each other, distinguished BRS Jalo with higher content of fiber. The physical chemical composition showed that they become an excellent raw material for bakery industry and could be used for the development of specific food products.
Highlights
Beans are one of the well-known cultivated plants in Brazil
Important vegetable in human nutrition, beans are widely consumed by fitting the main dietary recommendations for good health, including dietary fiber, starches and other complex carbohydrates, low consumption of fat and sodium (Costa and Rosa, 2010)
Considering the variation of nutrients and features from one variety of beans to another, this study aimed at characterizing the chemical composition of three different beans cultivars
Summary
Beans are one of the well-known cultivated plants in Brazil. It is part of the daily diet of the population because its grains are rich in vegetable protein. Important vegetable in human nutrition, beans are widely consumed by fitting the main dietary recommendations for good health, including dietary fiber, starches and other complex carbohydrates, low consumption of fat and sodium (Costa and Rosa, 2010). Despite of being famous for popular origins, beans have the respect due to their gastronomic possibilities and nutritional qualities. A source of iron, vitamin B, magnesium, potassium and folic acid, beans, when cooked with other ingredients that appraise its flavor conquer any palate (Bassinello, 2009).
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