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Chemical composition of 3 varieties of common beans [Phaseolus vulgaris] and lentil [Lens esculenta var.puyensis]

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The chemical and amino acid compositions and extract viscosity of three varieties of Slovene beans (Češnjevec, Semenarna and Cipro) and one variety of French lentil (green lentil Verte du Puy) harvested in 1997 were determined in both raw and cooked samples. Some differences in the raw composition were found between the Češnjevec sample and the samples Semenarna 22 and Cipro. Češnjevec beans contained less protein, available protein, and carbohydrates. There were also some differences in minerals and dietary fibre content. On average, more fat, ash, and some minerals (Mg, K), were found in beans than in lentils, however there was less fibre, phosphorus, starch and fat in beans than in lentils. Some differences also among the beans and between both pulses after cooking. The amino acid composition of beans and of lentils is more similar between the raw samples and the cooked samples. The amino acid tyrosine from bean protein is dissolved in water during cooking. The extract viscosity was the highest in the cooked Češnjevec bean, and lowest in the raw Cipro bean and raw lentil Anicia sample.
Dla trzech odmian słoweńskiej fasoli (Češnjevec, Semenarna i Cipro) i jednej odmiany francuskiej soczewicy (soczewica zielona Verte du Puy) ze sbiorów w 1997 r. określono, zarówno w próbkach surowych jak i gotowanych, skład chemiczny i aminokwasy oraz lepkość wyciągu (ekstraktu). W próbkach surowych stwierdzono pewne różnice składu pomiędzy próbką Češnjevec a próbkami Semenarna 22 i Cipro. Fasola Češnjevec zawierała mniej białka, białka przyswajalnego i cukrów. Występowały również pewne różnice w zawartości składników mineralnych i błonnika pokarmowego. Przeciętnie, w fasoli stwierdzono większe ilości tłuszczu, popiołu i niektórych składników mineralnych (Mg, K) niż w soczewicy. Jednakże, w fasoli mniej było błonnika, fosforu, skrobi i tłuszczu niż w soczewicy. Pewne różnice występują również wśród odmian fasoli i pomiędzy obu suchymi strączkami (nasionami) po gotowaniu. Skład aminokwasowy fasoli i soczewicy jest bardziej podobny pomiędzy próbkami surowymi i próbkami gotowanymi. Aminokwas tyrozyna z białka fasoli jest rozpuszczalny w wodzie w czasie gotowania. Lepkość ekstraktu była najwyższa w gotowanej fasoli Češnjevec, a najniższa - w próbce surowej fasoli Cipro i surowej soczewicy Anicia.
Opis fizyczny
  • Institute of Nutrition, Zootechnical Department, Biotechnical Faculty, University of Ljubljana, Domzale, Slovenia
  • Institute Jozef Stefan, Department for Environmental Chemistry, Ljubljana, Slovenia
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