2017
DOI: 10.1590/1678-457x.05917
|View full text |Cite
|
Sign up to set email alerts
|

Nutritional and protein quality of dry Brazilian beans (Phaseolus vulgaris L.)

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
4
1

Citation Types

12
19
1
2

Year Published

2018
2018
2023
2023

Publication Types

Select...
7
1

Relationship

0
8

Authors

Journals

citations
Cited by 47 publications
(34 citation statements)
references
References 34 publications
12
19
1
2
Order By: Relevance
“…The results obtained for Caparrona beans are included in these limits and ranged from 22.1 to 22.7 g.100 g −1 . Similar values are reported by Rezende et al (2017) in Brazilian beans (19 to 23 g.100 g −1 ) or by Santalla et al (1995) in a wide range of samples from Northwestern Spain (22 to 27 g.100 g −1 ).…”
Section: Resultssupporting
confidence: 84%
See 1 more Smart Citation
“…The results obtained for Caparrona beans are included in these limits and ranged from 22.1 to 22.7 g.100 g −1 . Similar values are reported by Rezende et al (2017) in Brazilian beans (19 to 23 g.100 g −1 ) or by Santalla et al (1995) in a wide range of samples from Northwestern Spain (22 to 27 g.100 g −1 ).…”
Section: Resultssupporting
confidence: 84%
“…The common bean is a valuable legume for human consumption worldwide, being an important source of high-quality proteins, carbohydrates, vitamins, minerals, dietary fiber, phytonutrients, and antioxidants (Cardador-Martínez et al, 2002; Reynoso-Camacho et al, 2006). The common bean was introduced into Europe in the early decades of the 16th century from two domestic centers, the Mesoamerican and the Andean (Lioi and Piergiovanni, 2015).…”
Section: Introductionmentioning
confidence: 99%
“…Common beans (Phaseolus vulgaris) is one of the most consumed foods in many countries, containing a relatively high amount of proteins (Los et al, 2018;Rezende et al, 2018). Cowpea beans (Vigna unguiculata) is widely consumed in the North and Northeast of Brazil, as well as some African countries like Nigeria and Burkina Faso, featuring the typical cuisine of these regions (Freire-Filho et al, 2012).…”
Section: Introductionmentioning
confidence: 99%
“…Although they are not source of high protein quality, these foods contribute significantly to the overall protein intake of the population, they represent the protein sources of lower cost and therefore higher. The combination of different food sources can improve the balance of essential aminoacids and, consequently, protein quality (Cintra et al, 2007;Rezende et al, 2017).…”
Section: Introductionmentioning
confidence: 99%
“…The protein quality of food can be influenced by phytochemicals in foods such as beans, including phytate, tannins and phenolic compounds, which can bind the minerals, proteins and starches, forming insoluble complexes which impair the absorption of these nutrients (Ramírez-Cárdenasi et al, 2008;Rezende et al, 2017). Dn the other hand, some compounds present in the beans, such as dietary fiber, tannins, phytates and amylase inhibitors have been inversely correlated to the digestion of carbohydrates, glycemic response and the intestinal function (Dias et al, 2018;Hutchins et al, 2012;Pacifici et al, 2017).…”
Section: Introductionmentioning
confidence: 99%