DETERMINATION OF CHEMICAL COMPOSITION AND QUALITY CHARACTERISTICS OF THE GRAIN BEAN WHITEJournal: Grain Products and Mixed Fodder’s (Vol.61, No. 1)
Publication Date: 2016-03-01
Authors : BALJA L. V.;
Page : 17-20
Keywords : Grain the beans; the chemical composition; Botanical varieties.;
. Based on the analysis of scientific literature found that legumes occupy a special place among food raw materials due to the unique biochemical composition, due to, mainly, high protein. Grain beans is a source of functional ingredients: dietary fiber, amino acids, vitamins, macro - and micronutrients. The chemical composition analysis gives an idea about the nutritional value of the product, and also gives the opportunity to predict the technological properties and biological effects during the use of this product In the article, studies to determine the chemical composition of the Botanical varieties of grain beans white economic-Botanical varieties Mavka, Generous and Eureka, grown in the Central part of Ukraine, represented by their physical characteristics, relative sizes and conducted organoleptic evaluation. It is established that grain white beans substantially differ both in size and in color. Along the length of the grain bean are in the range from 8.9 to 14.1 mm, width from 6.1 to 7.2 mm, thickness − from 5.0 to 5.2 mm. colour grain white beans was white to light beige. Also different grain beans in form. Bean varieties like had a form of kidney beans, and varieties of Lavish and Eureka − spherical grain. Regarding taste and smell, it was faint shade of raw starch, or it was non-existent. Also grain and bean differed by weight and ranged in 100 grains from 353,44 g (grade Generous) to 604,00 g (grade like) To determine the chemical composition of grain varieties of beans showed that the fat content is 1.3–1,94 %, the protein content 20,81...22,03%. Fractional composition of proteins from their total number are: globulins – 43,76– 44,93 %, albumin – 40,35–42,05 %, gluten – 13,02–15.6 per cent. The main part of dry substances of beans is carbohydrates, which are mostly starch, cellulose, and pectin hemalata. The starch content ranged from 44.8 to 45.4 per cent. the fat content is...1,30 1,94%, carbohydrates – 54,34...54,89%. Significant content of carbohydrate determines the high enerhetychna value. So, enerhetychna the value of the bean grain is 293,06–299,06 kcal. not too different varieties.
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