Composition of Different Bean Varieties (Phaseolus vulgaris) of Northwestern Argentina (Region NOA):  Cultivation Zone Influence

Abstract

There have been prior investigations concerning the environmental effects and especially soil conditions upon the proximate analysis and mineral content of grains. However, the studies are not complete and have not involved beans grown in the northwestern regions of Argentina. For this reason, this study was initiated to determine the concentration of protein, moisture, ash, fat, and minerals of various bean samples grown in northwestern Argentina. Six varieties of beans were taken from seven different regions. AOAC standard methods were used for chemical analysis. The elements analyzed for all bean samples show that moisture varies from 12 to 14%, proteins from 18 to 22%, fat from 0.7 to 1.20%, copper from 0.8 to 1.20 mg/100 g, iron from 9 to 18 mg/100 g, zinc from 2.5 to 4 mg/100 g, and phosphorus from 295 to 542 mg/100 g. No arsenic was detected in the bean samples. Different analyzed bean varieties were significantly different for proximate composition and mineral content, and each variety from different regions of northwestern Argentina present significant differences.

Physicochemical, morphological and rheological properties of canned bean pastes “negro Queretaro” variety (Phaseolus vulgaris L.)

“…This complex modifies the product texture, rheological properties, digestibility and storage stability (Kaur and Singh 2000). The ash content for the samples analyzed in this work (3.62 %) was similar to that reported elsewhere for different varieties of Argentinean black beans (Sammán et al 1999). Hence, the black bean flour, obtained from the Negro Queretaro variety used in this study constitutes a healthy food product, that combined with cereals like maize (Zea mays), rich in sulfur amino acids, may produce a nutritional food with a good energy balance (Pachón et al 2009).…”

“…The moisture content of "negro Querétaro" beans was similar (8.35 %) to that found for four varieties of Negro beans (8.87-9.19 %) (CarmonaGarcía et al 2007). Sammán et al (1999) found that the moisture content of Argentinean black beans ranged from 11.78 to 13.37 %. (2004) reported values of 1.26 to 2.8 %, for different black bean varieties.…”

Comparação dos teores de cobre e zinco em leguminosas cruas e após serem processadas termicamente em meio salino e aquoso

“…ANDRADE et al [1,2,3], analisando os teores de cobre em frutas, cereais e hortaliças do tipo C, encontrou em média respectivamente os seguintes valores: 0,13mg%, 0,21mg% e 0,24mg%. Estudos mostram que o teor de cobre encontrado em variedades de feijões, espécies Phaseolus vulgaris e Mucuna pruriens, foi de 0,8 a 2,2mg% [14,17]. Comparando estes grupos de alimentos com as leguminosas, pode-se considerar que estas são fontes de cobre.…”

“…Em cereais, frutas e hortaliças do tipo C este mineral se encontra em média, respectivamente, 1,55mg%, 0,18mg% e 0,33mg% [1,2,3,14,17]. Observa-se que o teor de zinco nas leguminosas é superior a 10 vezes o valor encontrado nas frutas e hortaliças do tipo C. O processamento tér-mico tanto em meio aquoso quanto em meio salino não promoveu perda significativa deste metal para a maioria das amostras analisadas.…”

Avaliação da disponibilidade de ferro de feijão comum (Phaseolus vulgaris L.) em comparação com carne bovina

“…O ácido ascórbico, como agente redutor, mantém o ferro dos alimentos no estado ferroso, que é mais solúvel. Também, forma quelato ferro-ascorbato, que se mantém solúvel mesmo com o aumento do pH no intestino delgado proximal [25]. O ferro da alimentação contido nas frutas e vegetais, que são ricos em ácido ascórbico, normalmente, é 15% disponível.…”