Effect of Processing On Selected Nutrients of Beans (Phaseolus vulgaris)

Abstract

Twenty-two selections of dry beans (Phaseolus vulgaris) were commercially canned and analyzed for Ca, Mg, Fe, Mn, P, Na, Cl, K, protein (N x 6.25), and fat content before and after processing. The retention percent for Mg, Fe, Mn, P, and K were 89, 95, 89.8, 67.4, and 55.4, respectively. The Ca, Na, and Cl contents increased with processing. The increase in Ca content can be attributed to the hardness of processing water. Na and Cl were added as table salt. When all selections are taken into account, no significant differences were observed between raw dry and processed beans with respect to Fe, Mn, protein, and fat content, but there were significant differences with respect to Ca, Mg, P, Na, Cl, and K.