Composition of bean broth
Jaffé, W.G.; González, I.D.; Mondragón, M.C.
Archivos Latinoamericanos de Nutricion 26(1): 75-83
1976
ISSN/ISBN: 0004-0622 PMID: 1275637 Document Number: 104848
Six types of beans were cooked by boiling in water for 25 to 40 min and by autoclaving at 15 lb pressure for 15, 20 and 30 min. The residual cooking water, broth, contained, as a percentage of that in raw beans, protein 11.9, tryptophan 9.4, lysine 4.7, methionine 5.6, cystine 3.2, thiamin 13.1, riboflavin 26.5 and niacin 24.1. Cooking losses were greatest for cystine, thiamin and niacin. Boiling rendered more protein soluble than did autoclaving. The content of the 4 amino acids in broth was much lower than in cooked beans.