A Selection of Phaseolus Vulgaris Bean Varieties to Explore Their Nutritional Quality from the Dawn of Creation to the Science and Technology of the Modern World

Robijaona Rahelivololoniaina B.

Abstract


The Malagasy Phaseolus vulgaris L varieties analyzed in this study showed the presence of high nutritional elements, particularly protein levels of 20.3899%; 21.3130%; 20.6173%; 23.0134%; 21. 7245%; 21.3049% respectively for the six varieties 55(B), RI 5-2, CAL 98, Ran'omby 1, RI 5-3, Ran'omby 4, as well as carbohydrate contents ranging from 57.4657% for Ran'omby 1 to 65.1171% DM for CAL 98. The presence of essential mineral elements for human nutrition (iron, zinc, magnesium, calcium, potassium, sodium, phosphorus...) and phytochemical families reveal its virtues as a food. This means that Phaseolus vulgaris L is a complete human food.

Keywords


Phaseolus vulgaris L; nutritional; protein; lipid; carbohydrate; mineral elements

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DOI: https://doi.org/10.33258/birex.v5i3.7692

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