Beans Protein Content
Mostrando 1-12 de 34 artigos, teses e dissertações.
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1. Erratum
Abstract The aim of this work was to determine and compare the mineral composition and physico-chemical parameters of formulations of cookies developed by hand based on Lablab purpureus (L.) Sweet (mangalo—BFM), Vigna unguiculata (L.) Walp. (cowpea beans—BFC) and Cajanus cajan (L.) Huth (pigeon pea—BFP) flours. The results indicate that the cookies hav
Food Sci. Technol. Publicado em: 2021-09
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2. Mineral profile and characterisation of cookies made from legume green grain flour
Abstract The aim of this work was to determine and compare the mineral composition and physico-chemical parameters of formulations of cookies developed by hand based on Lablab purpureus (L.) Sweet (mangalo—BFM), Vigna unguiculata (L.) Walp. (cowpea beans—BFC) and Cajanus cajan (L.) Huth (pigeon pea—BFP) flours. The results indicate that the cookies hav
Food Sci. Technol. Publicado em: 2021-09
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3. High rates of agricultural gypsum affect the arbuscular mycorrhiza fungal community and coffee yield
ABSTRACT High rates of agricultural gypsum, above the recommended levels, have been used on a regular basis to deepen plant roots and to alleviate recurrent water stress in Cerrado areas. However, very little is known about the consequences of this practice to arbuscular mycorrhizal fungi (AMF). Therefore, the objective of this study was to evaluate whether
Bragantia. Publicado em: 2020-12
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4. Staple food crops from Brazilian Biofortification Program have high protein quality and hypoglycemic action in Wistar rats
Abstract Biofortified staple food crops have become an effective tool by which to address micronutrient deficiencies in many at-risk populations. The effect of these food crops on the micronutrient status has been evaluated, however there is no studies investigating their protein quality, neither by themselves or in a food combination. Thus, this study inves
Food Sci. Technol. Publicado em: 2020-03
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5. Staple food crops from Brazilian Biofortification Program have high protein quality and hypoglycemic action in Wistar rats
Abstract Biofortified staple food crops have become an effective tool by which to address micronutrient deficiencies in many at-risk populations. The effect of these food crops on the micronutrient status has been evaluated, however there is no studies investigating their protein quality, neither by themselves or in a food combination. Thus, this study inves
Food Sci. Technol. Publicado em: 04/11/2019
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6. Scanning Electron Microscopy and Crystallinity of starches granules from cowpea, black and carioca beans in raw and cooked forms
Abstract Beans are a vital food for the population around the world because it contains a relatively high amount of protein, vitamins, fiber, and minerals, being an important vegetable source of iron, particularly when combined with ascorbic acid and cysteine. The starch content in the seed is between 45 and 60%. This paper evaluated the granular structure o
Food Sci. Technol. Publicado em: 27/06/2019
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7. Amino acid concentration, total phenolic compound content and antioxidant activity of snap bean genotypes
Resumo O feijão-vagem (Phaseolus vulgaris L.) é uma leguminosa economicamente importante em todo o mundo, devido à sua boa qualidade nutricional, considerada fonte de proteínas, fibras, vitaminas e minerais. Além disso, esta hortaliça apresenta altos níveis de compostos fenólicos e atividade antioxidante, fatores que contribuem para a prevenção con
Braz. J. Food Technol.. Publicado em: 25/04/2019
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8. Nutritional and protein quality of dry Brazilian beans (Phaseolus vulgaris L.)
Abstract Brazil is the world's largest producer of common beans (Phaseolus vulgaris L.), which are one of the most widely consumed grain legumes in the world. Seven improved genotypes of dry, coloured, Brazilian common beans were analysed for their nutritional (chemical composition, oligosaccharides, phenolic compounds and antioxidant capacity) and protein q
Food Sci. Technol. Publicado em: 19/10/2017
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9. Fortifying pork liver mixture: preparation and physicochemical characteristics - Part 1
Abstract Micronutrient deficiency is a worldwide health problem, especially in developing countries. A survey conducted over the last decade has shown that approximately half of all Brazilian preschoolers have iron-deficiency anemia, representing a severe public health problem. Therefore, the aim of this research was to evaluate the physicochemical and micro
Food Sci. Technol. Publicado em: 20/07/2017
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10. Nutritional characteristics of biofortified common beans
Iron and zinc deficiency can cause anemia and alterations in the immune response and impair work capacity. To minimize this problem, biofortification has been developed to improve and/or maintain the nutritional status of the population. Beans are an important source of carbohydrates, proteins, and minerals. The objective of this study is to characterize bio
Food Sci. Technol. Publicado em: 2014-09
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11. Genetic variability for protein and minerals content in common bean lines (Phaseolus vulgaris L.).
This study has as objective to evaluate the genetic variability for protein and minerals content of 100 common beans lines belonging to germplasm bank at Universidade Federal de Lavras (UFLA).
Annual Report of the Bean Improvement Cooperative. Publicado em: 2011
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12. Revestimento ativo enriquecido com aminoácidos em feijão-comum / Active coating enriched with amino acids in common bean
Beans is one the most consumed legumes in developing countries. However, this food is also consumed in developed countries, although in small amounts. Bean is the third legume more important of world. The parameters that confer the bean its technological and nutritional quality are related with genetic variation, and environmental and their interaction. The
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 10/12/2010