Nutritional Evaluation of Four Varieties of Colored and One of White Beans (Phaseolus vulgaris) for Japanese Quail

Abstract

Abstract The nutritional values of one variety of white and four varieties of colored beans were determined using a quail growth assay. The beans contained 7.2 to 7.5% moisture, 3.7 to 6.0% ash, 2.1 to 2.7% lipid, and 21.9 to 25.3% protein. The amino acid profile of the beans was also determined. Trypsin inhibitor activity was highest in the bean varieties of Small White and Black Turtle Soup (89.8 and 90.7 trypsin inhibitor activity/mg, respectively). The nutritional value of the Small White bean in a test diet containing 24% protein, without additional methionine, was superior to the colored beans. When .4% methionine was supplemented, this nutritional difference disappeared. The Small White bean elicited the poorest growth response when incorporated at a level of 70% in test diets containing 24% protein and .4% methionine. Air-dried residues of the Small White bean, extracted with either water or 80% methanol, were lethal to growing quail, adult quail, and growing rats. The addition of the freeze-dried extracts to an isolated soybean protein control diet improved the physical appearance of the quail without influencing their body weight.