Abstract

The consumption of dry common beans in Mexico has been modified by eating habits. The green bean seed or sarazo, is harvested When the seeds Have Reached Their maximum size but the seeds are not ripe, contributing to ancestral recipes That still prevail in Sinaloa. The objective was to evaluate the chemical composition of sarazo bean consumed in Sinaloa Formulations, as a value-added food alternative. Sarazo bean seeds (Azufrado Higuera) was used. The treatments were sarazo fresh beans (FC), cooked beans (FCO), cooked beans with vegetables at 4.6% (F1) and beans with 47% of vegetables and meat products (F2). The chemical composition was evaluated in triplicate with the standardized methods of the AOAC (2000). The experimental design was completely random, the analysis included a one-way ANOVA and Differences Between average values were evaluated With the Tukey (p≤0.05) test. The results Showed That, in fat content, F2 Showed Differences (p≤0.05) With respect to FC, FCO and F1, Caused by the Addition of fat include meat products in ITS That composition. In protein, FC showed no difference (p> 0.05) With FCO, by heat treatment but the Addition of meat products had a significant Increase in F2. The heat treatment affected the soluble fiber. The cooking modifies the chemical composition; however, the main effect was the Addition of other components: such as vegetables and meat products.

Keywords

Phaseolus vulgaris L., sarazo bean, chemical composition, formulations, ancestral recipes