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Variations in Nutrient Content of Commercially Canned Legumes
Author(s) -
HALABY GEORGE A.,
LEWIS RICHARD W.,
REY CARMEN R.
Publication year - 1982
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.1365-2621.1982.tb11074.x
Subject(s) - blanching , food science , niacin , nutrient , riboflavin , serving size , chemistry , environmental science , biochemistry , organic chemistry
Nutrition information for label declaration on eight canned bean products was generated using methods of analyses recommended by the Association of Official Analytical Chemists. Variability between products and variability due to year of pack, production plant and can size was evaluated. Variability in caloric content, carbohydrates and fats per serving, was attributed to formulation and processing variations. U.S. Recommended Daily Allowances (U.S. RDA) per serving for thiamin, riboflavin, niacin and calcium fell within a range of 2–15%. All the bean products tested supplied protein and iron in amounts ≥ 20% U.S. RDA per serving. Seasonal variations in raw commodities, changes in blanching and/or processing methods, fluctuations in bean‐to‐sauce ratio, as well as analytical variability are probable causes of variations detected in the nutrient content of the canned products.