[Evaluation of two methods to determine the polyphenol content in raw and cooked beans and its effect on protein digestibility].

The polyphenolic compounds present in raw and cooked, and dried, with and without the cooking broth of common white, black and red beans (Phaseolus vulgaris) were measured by the Folin-Denis method for total polyphenols, and by the protein precipitation method of Hagerman-Butler, which measures their biological activity. The polyphenol content was measured during 20 consecutive days on the same sample, using three different extracts of volume from each sample. Statistical analysis of the results by the Folin-Denis method indicated that variability among the three aliquots was different for each bean color.

[Effects of the treatment of coffee pulp, fresh or ensilaged, with calcium hydroxide, on its nutritive value].

This study was carried out to determine the effects of the addition of calcium hydroxide on the chemical composition and nutritive value of fresh or ensilaged coffee pulp. Fresh or ensilaged pulp were mixed with 1, 2 and 3% of calcium hydroxide. The process was carried out during 0 and 16 hr, after which time the treated pulp was sun-dried for 36 hr until moisture content reached 12%.

The chemical composition and protein quality of amaranth grain germ plasm in Guatemala.

The present research was carried out for the purpose of collecting part of the germ plasm of grain amaranth in Guatemala, as well as to evaluate it in terms of yield, chemical composition and nutritive value. A total of 27 Guatemalan selections, one from Mexico and seven from Peru were planted in June 1982 in 7.5 m2 experimental plots replicated four times.

[Chemical composition and evaluation of the protein quality of beans in adult humans by the short-term nitrogen balance method].

Three varieties of common beans were chemically analyzed and their protein quality was evaluated in 12 human male adult subjects by the short-term nitrogen balance method. Chemical analyses were performed for both raw and cooked grains. Cooking reduced the trypsin inhibitors in 28 to 73%, hemagglutinins, 100%, tannins as acid tannic equivalents, 9 to 72%, and 55 to 75% as catequin equivalents, and alkali-soluble nitrogen in 65%.

[Nutritional quality of pigeon pea protein, immature and ripe, and its supplementary value for cereals].

The purpose of the present research was to determine the differences which could exist between immature and mature pigeon pea in gross chemical composition and protein quality, raw and cooked, as well as their respective supplementary value to rice, and to mature and immature corn and sorghum. The chemical composition data showed only small differences in proximate composition between the mature and immature grain. The cooking process did not affect chemical composition.