Abstract
Dry roasted whole, hull, and air-classified Phaseolus vulgaris (pinto bean) flour fractions were analyzed for thiamin content using a fluorometric procedure. On a 100 g dry weight basis, the mean thiamin values of each pinto bean flour fraction were whole bean, 0.80 mg; hull, 0.65 mg; intermediate starch, 1.1 mg; intermediate protein, 1.08 mg; high starch, 0.87 mg; and high protein, 0.83 mg. Significant differences between thiamin levels of the legume fractions were found with the following exceptions: whole bean vs hull, high starch and protein fractions; intermediate starch vs intermediate protein fractions; and high starch vs high protein fractions. Significant differences among the flours reveal that thiamin composition is not always equally distributed among the fractions and that partitioning among some fractions does occur.
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