Evaluation Of The Qualities Of Baked Beans Produced From White And Brown Beans
ABSTRACT
The proximate, mineral, anti-nutrient
compositions and rnicrobio1ogica quality of baked beans pro1uced from brown and
white beans were investigated. The protein, fat and ash contents ranged between
4.62 to IO.85%. 0.21 to 11.21%, 0.62 to 4.62% respectively. The calcium.
potassium and phosphorous contents ranged between 62.13 in 104.83mg/ lOOg,
117.30 to 844.30 mg/tO0g and 189.73 to 525.30 nig/lOOg respectively. The
anti-nutrients concentration ranged from 0.232 to 0.254 mg/bOg, 0.020 to 0.367
mg/bOg. 0.030 to 0.125 mg/bOg and 0.07 to 0.36 mg/bOg for oxalate, phytate,
tannin and alkaloid respectively. The samples were Ibund to he within
acceptable and tolerable microbiological quality. It was concluded thai. baked
beans samples produced from brown and white beans have good nutritional
qualities when compared with Heinz baked beans (control). The higher protein
content would help to meet the nutritional needs of consumers in Nigeria.
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NWOSU, C (2021). Evaluation Of The Qualities Of Baked Beans Produced From White And Brown Beans. Mouau.afribary.org: Retrieved Nov 25, 2024, from https://repository.mouau.edu.ng/work/view/evaluation-of-the-qualities-of-baked-beans-produced-from-white-and-brown-beans-7-2
CHIMBUTUZO, NWOSU. "Evaluation Of The Qualities Of Baked Beans Produced From White And Brown Beans" Mouau.afribary.org. Mouau.afribary.org, 23 Nov. 2021, https://repository.mouau.edu.ng/work/view/evaluation-of-the-qualities-of-baked-beans-produced-from-white-and-brown-beans-7-2. Accessed 25 Nov. 2024.
CHIMBUTUZO, NWOSU. "Evaluation Of The Qualities Of Baked Beans Produced From White And Brown Beans". Mouau.afribary.org, Mouau.afribary.org, 23 Nov. 2021. Web. 25 Nov. 2024. < https://repository.mouau.edu.ng/work/view/evaluation-of-the-qualities-of-baked-beans-produced-from-white-and-brown-beans-7-2 >.
CHIMBUTUZO, NWOSU. "Evaluation Of The Qualities Of Baked Beans Produced From White And Brown Beans" Mouau.afribary.org (2021). Accessed 25 Nov. 2024. https://repository.mouau.edu.ng/work/view/evaluation-of-the-qualities-of-baked-beans-produced-from-white-and-brown-beans-7-2