| dc.creator | Garcia, Omar | |
| dc.creator | Infante, Ramon | |
| dc.creator | Rivera, Carlos Julio | |
| dc.date | 2020-08-31T20:39:02Z | |
| dc.date | 2020-08-31T20:39:02Z | |
| dc.date | 2020-08-31 | |
| dc.date.accessioned | 2022-10-28T01:38:55Z | |
| dc.date.available | 2022-10-28T01:38:55Z | |
| dc.identifier | http://hdl.handle.net/10872/20729 | |
| dc.identifier.uri | https://repositorioslatinoamericanos.uchile.cl/handle/2250/4954141 | |
| dc.description | Two new varieties of uncooked legumes were analysed by proximal analysis and
biochemical methods. The ‘Montalban’ variety of black kidney beans showed values of
protein, fat, carbohydrate and ash very similar to those of the ‘Tacarigua’ variety. The
application of chemical-gravimetric methods to measure acid detergent fibre (ADF) and
neutral detergent fibre (NDF) yielded higher values of NDF (32.1%) for ‘Montalban’
than for ‘Tacarigua’ (15.4%), while ADF values were higher for ‘Tacarigua’ (14.5%)
than for ‘Montalban’ (6.9%). The application of the Hellendoorn enzymatic-gravimetric
method showed similar values of unavailable carbohydrate for both varieties; however,
these values (21.6%) were higher than those previously reported for food grain legumes
in the literature using the same method. The determination of soluble dietary fibre
(SDF) yielded insignificant values for the ‘Tacarigua’ variety; the insoluble dietary fibre
(IDF) was higher for the ‘Montalban’ variety (16.8%) and the total dietary fibre was
higher for the ‘Montalban’ variety (19.9%) using the Prosky method. These differences
could possibly be due to the higher content of SDF and to the starch quality of the‘Montalban’ variety. | |
| dc.description | Consejo de Desarrollo Científico y Humanistico de la Universidad Central de Venezuela.CDCH-UCV. | |
| dc.language | en_US | |
| dc.relation | Food Chemistry;Volume 59, Issue 1, May 1997, Pages 171-174 | |
| dc.subject | Dietary fiber | |
| dc.subject | legumes, black kidney | |
| dc.title | Determination of total, soluble and insoluble dietary fibre in two new varieties of Phaseolus vulgaris L. using chemical and enzymatic gravimetric methods | |
| dc.type | Article | |
