Nutritional components variation in cooked common beans (Phaseolus vulgaris L.).
Nutritional components variation in cooked common beans (Phaseolus vulgaris L.).
Author(s): BASSINELLO, P. Z.; ACELINA, L.; KOAKUZU, S. N.; ARAUJO, E. J. de; DEL PELOSO, M. J.
Summary: This work aimed to determine the proximal composition of three cultivars of common beans from black and carioca commercial groups (raw and cooked material), the apparent amylose content in raw and cooked grains and in its broth after cooking, in order to observe some variations as a result of cooking process.
Publication year: 2009
Types of publication: Journal article
Unit: Embrapa Rice & Beans
Keywords: Cocção, Feijão, Nutrição humana, Phaseolus vulgaris
Observation
Some of Embrapa's publications are published as ePub files. To read them, use or download one of the following free software options to your computer or mobile device. Android: Google Play Books; IOS: iBooks; Windows and Linux: Calibre.
Access other publications
Access the Agricultural Research Database (BDPA) to consult Embrapa's full library collection and records.
Visit Embrapa Bookstore to purchase books and other publications sold by Embrapa.