Nutritional value of yellow beans (Phaseolus vulgaris) associated to soya (Glycine max)

Authors

  • Hisako Shima Universidade de São Paulo; Escola de Enfermagem
  • Maria Josefina Leuba Solum Universidade de São Paulo; Escola de Enfermagem
  • Leda Ulson Mattos Universidade de São Paulo; Escola de Enfermagem
  • Carlos E. Sacchi Universidade de São Paulo; Escola de Enfermagem
  • Sílvio A. Margarido Universidade de São Paulo; Escola de Enfermagem

DOI:

https://doi.org/10.1590/0080-6234197601000200249

Abstract

The authors developed an experimental study with albino rats, in order to evaluate nutritional value of three different mixtures of yellow beans and soya, determining NPR (Net Protein Ratio) and NPU (Net Protein Utilization) according to BENDER & DOELL (1957) index. They verified that the association of yellow bean and soya, in the three proportions that were studied, efficiency of protein utilization increased considerably when compared to yellow beans used alone. There was no significative difference between 75/25 and 50/50 mixture proportions, but there were differences among these two and the 25/75 mixture, wich, revealed proteic value similar to the soya alone.

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Published

1976-08-01

Issue

Vol. 10 No. 2 (1976)

Section

Original Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

How to Cite

Shima, H., Solum, M. J. L., Mattos, L. U., Sacchi, C. E., & Margarido, S. A. (1976). Nutritional value of yellow beans (Phaseolus vulgaris) associated to soya (Glycine max). Revista Da Escola De Enfermagem Da USP, 10(2), 249-259. https://doi.org/10.1590/0080-6234197601000200249