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NUTRITIONAL AND SENSORY EVALUATION OF MIXTURES OF SOYBEAN (Glycine max L.) AND COMMON BEAN (Phaseolus vulgaris L.), FOR DIRECT USE AS HUMAN FOOD
Author(s) -
SGARBIERI VALDEMIRO C.,
GARRUTI RUTH S.,
MORAES MARIA A. C.,
HARTMAN LEOPOLD
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb09772.x
Subject(s) - phaseolus , food science , glycine , significant difference , biology , mathematics , agronomy , chemistry , statistics , amino acid , biochemistry
The objective of this investigation was to study some acceptability parameters and nutritional improvement of common beans by mixing them with different proportions of soybeans. Difference tests showed that mixtures of 20% soybeans and 80% common beans did not differ from 100% common beans. On the other hand, preference tests (Hedonic scale) indicated practically the same mean value for mixtures with 20, 30, 40 and 50% soybeans. Regarding the improvement of the protein quality (PER), 50% soybeans in the mixture increased the PER value by 65%, while 80% soybeans doubled the PER as compared with the common beans alone.