Características organolépticas y porcentajes de proteína en cuatro especies de Vigna spp
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Fecha
1984
Tipo
artículo original
Autores
Delgado M., Jorge
Araya Villalobos, Rodolfo
Calderón Villaplana, Sandra
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Editor
Universidad de Costa Rica
Resumen
Se evaluó el tiempo de cocción del grano seco, el porcentaje de proteína y la apariencia, color, olor y sabor de las vainicas, granos verdes y secos de frijol mungo (Vigna radiata cv C-55 y NGY), frijol adzuki (Vigna angularis cv. UCR-1), frijol rabiza (Vigna unguiculata cv.Centa 105) frijol arroz (Vigna umbbella cv. EEFB-1) producidos en la Finca Experimental de la Facultad de Agronomía de la Universidad de Costa Rica en Río Frío, comprendida en la zona del Bosque Tropical Húmedo (X annual 4.600 mm/año). En comparación con el frijol común (Phaseolus vulgaris cv. Talamanca) el cultivar UCR-1 fue el mejor para consumo como vainica, grano verde y grano seco. El contenido de proteina entre los cultivares evaluados varió de 17,8 a 20,9% para las vainas tiernas de 21,8 a 29,2% para el grano verde y de 20,1 a 26,5% para el grano seco. No hubo diferencia estadísticas entre cultivares para el tiempo de cocción.
An evaluation was conducted of the cooking time required to soften the dry bean, the analysis of protein content and the appearance, odor and flavor of the pods of tender and dry beans of mung bean (Vigna radiata cv. C-55 and NGY), cow pea (Vigna unguiculata cv. Centa 105), adzuki bean (Vigna angularis cv. UCR-1) and rice bean (Vigna umbrella cv. EEFB-1) grow at the experimental farm of the Agronomy Department of the University of Costa Rica in Rio Frio, Cos ta Rica comprised in the humid tropical forest zone (average rainfall 4600 mm/year) In comparison with the common bean. (Phaseolus vulgaris cv. Talamanca), The best cultivar for consumption as pods, tender and dry bean was the UCR-1. The protein content varied form 17.8 to 20.9% for the green pod; from 21.8 to 29.2% for the tender bean and from 20.1 to 26.5% for the dry bean. No significant differences were found among cultivars on the cooking time.
An evaluation was conducted of the cooking time required to soften the dry bean, the analysis of protein content and the appearance, odor and flavor of the pods of tender and dry beans of mung bean (Vigna radiata cv. C-55 and NGY), cow pea (Vigna unguiculata cv. Centa 105), adzuki bean (Vigna angularis cv. UCR-1) and rice bean (Vigna umbrella cv. EEFB-1) grow at the experimental farm of the Agronomy Department of the University of Costa Rica in Rio Frio, Cos ta Rica comprised in the humid tropical forest zone (average rainfall 4600 mm/year) In comparison with the common bean. (Phaseolus vulgaris cv. Talamanca), The best cultivar for consumption as pods, tender and dry bean was the UCR-1. The protein content varied form 17.8 to 20.9% for the green pod; from 21.8 to 29.2% for the tender bean and from 20.1 to 26.5% for the dry bean. No significant differences were found among cultivars on the cooking time.