ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1978.tb09772.x
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