Beans: A food resource

By:

LEVEILLE, G.A

Contributor(s):

Material type: Article

ArticleLanguage: English Description: p. 31-44Subject(s): LOC classification:

18569

In: In: Robertson, L.S.; Frazier, R.D., (eds.). Dry bean production: Principles & practicesSummary: Se analiza el valor nutricional del frijol y se discute sobre los metodos de evaluacion nutricional utilizados para los contenidos de proteina, lipidos, hidratos de carbono, vitaminas y minerales. Se discute sobre factores antinutricionales presentes en el frijol y sobre las caracteristicas que afectan la aceptacion del grano por los consumidores. Se presentan las consideraciones nutricionales que se deben tener en cuenta en los programas de mejoramiento genetico del frijol, incluyendo mayores niveles de met., menores niveles de factores antinutricionales y mayor digestibilidad y utilizacion por el organismo humano. (CIAT)Summary: The nutritional value of bean is analyzed and the methods of nutritional evaluation used to determine protein, lipid, carbohydrate, vitamin, and mineral contents are discussed. Antinutritional factors in bean are also discussed as well as the characteristics that affect consumer acceptance of the grain. Nutritional considerations that should be taken into account in bean breeding programs are given. These include a wider range of met. levels, lower levels of antinutritional factors, and greater digestibility and utilization of the product by the human body. (CIAT)

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Holdings
Item type	Current library	Collection	Call number	Copy number	Status	Date due	Barcode	Item holds
Books	CIAT Library Document collection CINFOS	Document Collection CINFOS	18569 (Browse shelf(Opens below))	c.1	Short Loan		100068270

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Se analiza el valor nutricional del frijol y se discute sobre los metodos de evaluacion nutricional utilizados para los contenidos de proteina, lipidos, hidratos de carbono, vitaminas y minerales. Se discute sobre factores antinutricionales presentes en el frijol y sobre las caracteristicas que afectan la aceptacion del grano por los consumidores. Se presentan las consideraciones nutricionales que se deben tener en cuenta en los programas de mejoramiento genetico del frijol, incluyendo mayores niveles de met., menores niveles de factores antinutricionales y mayor digestibilidad y utilizacion por el organismo humano. (CIAT) spa

The nutritional value of bean is analyzed and the methods of nutritional evaluation used to determine protein, lipid, carbohydrate, vitamin, and mineral contents are discussed. Antinutritional factors in bean are also discussed as well as the characteristics that affect consumer acceptance of the grain. Nutritional considerations that should be taken into account in bean breeding programs are given. These include a wider range of met. levels, lower levels of antinutritional factors, and greater digestibility and utilization of the product by the human body. (CIAT) eng