Abstract

Beans are a commonly consumed food and a staple in many regions worldwide. Pinto beans (Phaseolus vulgaris), categorized as legumes, are dried seeds from plants and are high in protein, carbohydrate and fiber, and low in fat. They are also a good source of various minerals and well as thiamin, riboflavin, niacin, vitamin B6, and folate Beans are typically soaked and thermally processed before consumption. Different processing methods can impact the composition of beans. The purpose of this study was to examine the effect of thermal treatments on vitamin concentration in pinto beans. Beans were simmered, canned, dried-flaked, or dried-extruded, and measured for thiamin, riboflavin, folate, and vitamin B6. Beans were then reheated and measured again for vitamin concentration. Vitamin loss was comparable between the most commonly consumed stages of processing: Simmered, canned reheated, dried-flaked reheated and dried-extruded reheated. The only statistically significant differences were that simmering caused the least amount of degradation of thiamin and dried-flaked product had the least amount of vitamin B6 degradation. Though dried-flaked and dried-extruded beans generally decreased in vitamin concentration, these two products were comparable to the simmered and canned reheated products. This suggests that drying is a nutritionally acceptable means of processing pinto beans, resulting in products that are more economical to transport and more convenient to prepare.

Degree

MS

College and Department

Life Sciences; Nutrition, Dietetics, and Food Science

Rights

http://lib.byu.edu/about/copyright/

Date Submitted

2015-03-01

Document Type

Thesis

Handle

http://hdl.lib.byu.edu/1877/etd7674

Keywords

pinto bean, thermal processing, thiamin, riboflavin, folate, vitamin B6, simmered, canned, flaked, extruded, dried

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