Protein digestibility

Bean (Phaseolus vulgaris L.) lines: chemical composition and protein digestibility

F. R. Mesquita, Silva, M. I. A., Corrêa, A. D., Mesquita, F. R., Silva, M. I. A., and Corrêa, A. D., Bean (Phaseolus vulgaris L.) lines: chemical composition and protein digestibility, vol. 15. p. -, 2016.

The bean represents the main source of proteins for the low income populations, although the digestibility of those proteins is relatively low. Consequently, the programs of plant genetic breeding have been working on the search for new lines with higher protein levels. Thus, with the purpose of supplying information to the researchers, in this study, 21 bean (Phaseolus vulgaris L.) lines were analyzed for the centesimal and mineral composition, protein digestibility, phenolic compounds, and trypsin inhibitor.

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