[Composition of bean broth].

W G Jaffé; I D González; M C Mondragón

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PubMed · 1275637

[Composition of bean broth].

W G Jaffé·I D González·M C Mondragón

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Abstract

Bean broth is used as weaning food. Six samples were studied as well as the respective residues and the raw beans from which they were obtained. The proportion of components found in the broths expressed as percentage of that in the raw beans was 11.9% for proteins, 9.4% for triptophane, 4.7% for lysine, 5.6% for methionine, 3.2% for cystine, 13.1% for thiamin, 26.5% for riboflavin and 24.1% for niacin. Cooking losses were greatest in cystine, thiamin and niacin. According to these results, the broths proteins have a lower nutritive values than the cooked beans.

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W G Jaffé, I D González, M C Mondragón. 1976. [Composition of bean broth].. https://pubmed.ncbi.nlm.nih.gov/1275637/

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