INFLUENCE OF HEAT TREATMENTS ON THE NUTRITIONAL VALUE OF BEANS (Phaseolus vulgaris)

Abstract

Different treatments of the variety navy beans (Phaseolus vulgaris L.) have been studied, the treatments were carried out in different conditions, with and without soaking, different cooking times and with and without adding sodium bicarbonate. Cooking times varied from 14 to 30 minutes looking for the improving of organoleptic quality and nutri­tional value.

The contents of oligosaccharides, starch, ash, lipids and aminoacids were investigated before and after various treatments. The treatment with soaking produced greatten losses of oligosaccharides content, than without soaking but the percentage of aminoacids were always constant. Our re­sults show that the optimum treatment for organoleptic quali­ty corresponds with the optimum nutritional value.