Composição centesimal e conteúdo mineral de diferentes cultivares de feijão biorfortificado (Phaseolus vulgaris L.)

Abstract

Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Composição centesimal e conteúdo mineral de diferentes cultivares de feijão biorfortificado (Phaseolus vulgaris L.) Proximate composition and mineral content of different cultivars of biofortified beans (Phaseolus vulgaris L.)Resumo O feijão é uma das principais fontes de proteína e de ferro, além de outros nutrientes, e por ser, também, um alimento de fácil acesso e preparo, faz com que o Brasil seja um dos maiores consumidores e produtores de feijão comum (Phaseolus vulgaris, L.). Estudos apontam que a anemia é o problema nutricional mais grave no Brasil e a inserção de alimentos básicos biofortificados pode auxiliar na redução desse quadro. O objetivo deste trabalho foi analisar, bem como comparar, estatisticamente, a composição centesimal e os teores de minerais dos grãos crus e cozidos das cultivares de feijão comercializadas -tipo preto e carioca -e das cultivares biofortificadas -BRS esplendor e BRS pontal. Os grãos crus triturados e os grãos cozidos foram avaliados quanto aos teores de umidade, cinzas, proteína, lipídios e carboidratos, e os minerais ferro, potássio, magnésio e sódio. Os resultados obtidos foram submetidos à análise de variância e as médias foram comparadas pelo teste de Tukey (p<0,05). A utilização de feijão biofortificado é promissora para diminuir a incidência de anemias, pois os resultados obtidos mostram que a biofortificação aumentou os teores de ferro, potássio e magnésio. Palavras-chave:Anemia; Desnutrição; Proteína; Ferro. AbstractBrazil is one of the largest consumers and producers of the common bean (Phaseolus vulgaris, L.), one of the major sources of protein and iron and other nutrients, besides being easy to cultivate and cook. Studies have shown anaemia to be the most serious nutritional problem in Brazil and the inclusion of biofortified basic foods could help in reducing it. The objective of this paper was to analyse and statistically compare the proximate composition and mineral content of raw and cooked grains of two bean cultivars: black and pinto, and two biofortified cultivars: BRS esplendor and BRS pontal. The ground raw beans and the cooked beans were evaluated with respect to their moisture, ash, protein, lipids, carbohydrates, iron, potassium, magnesium and sodium contents. The results were submitted to an analysis of variance and the means compared by the Tukey test (p<0.05). The use of biofortified beans is of promise to reduce the incidence of anaemia, since the results showed that biofortification increased the iron, potassium and magnesium contents. Rodovia BR 277, km 573, Caixa Postal: 120, Cite as: Proximate composition and mineral content of different cultivars of biofortified beans (Phaseolus vulgaris L.). Braz. J. Food Technol., v. 21, e2017068, 2018. Received: May 12, 2017 Accepted: Aug. 24, 2017 1 Introdução A le...

Effect of Traditional Household Processes on Iron, Zinc and Copper Bioaccessibility in Black Bean (Phaseolus vulgaris L.)

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“…Therefore, mineral bioavailability may also be influenced by interference with other food constituents [ 9 , 10 ]. Common beans are a staple food in Latin America and Eastern Africa [ 19 , 20 ] and Brazil is the most important consumer of beans in the world, with up to 19 kg/year per capita consumption, 80% of which is common bean and black bean is the second most consumed [ 17 , 21 ]. Approximately, a portion per meal of cooked beans (100 g) [ 15 , 17 ] contains 6.52–10.00 mg iron, 0.93–1.21 mg copper and 3.18–3.60 mg zinc, which equals the daily requirements for healthy adults for iron and copper and half of that of zinc (8 mg/day, 0.9 mg/day and 8–11 mg/day, respectively) [ 22 ].…”

“…Approximately, a portion per meal of cooked beans (100 g) [ 15 , 17 ] contains 6.52–10.00 mg iron, 0.93–1.21 mg copper and 3.18–3.60 mg zinc, which equals the daily requirements for healthy adults for iron and copper and half of that of zinc (8 mg/day, 0.9 mg/day and 8–11 mg/day, respectively) [ 22 ]. Therefore, a regular intake of beans could contribute to minimize deficiencies of micronutrients [ 15 , 17 ]. The nutritional quality of beans, however, is usually reduced by the presence of anti-nutrients, such as phytates, polyphenols and tannins [ 9 , 20 ].…”

IAC Veloz: a new early-cycle black bean cultivar

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A by-product of pinto beans in diets for quail in the laying phase

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