Evaluation Of The Qualities Of Baked Beans Produced From White And Brown Beans

ABSTRACT

 The proximate, mineral, anti-nutrient compositions and rnicrobio1ogica quality of baked beans pro1uced from brown and white beans were investigated. The protein, fat and ash contents ranged between 4.62 to IO.85%. 0.21 to 11.21%, 0.62 to 4.62% respectively. The calcium. potassium and phosphorous contents ranged between 62.13 in 104.83mg/ lOOg, 117.30 to 844.30 mg/tO0g and 189.73 to 525.30 nig/lOOg respectively. The anti-nutrients concentration ranged from 0.232 to 0.254 mg/bOg, 0.020 to 0.367 mg/bOg. 0.030 to 0.125 mg/bOg and 0.07 to 0.36 mg/bOg for oxalate, phytate, tannin and alkaloid respectively. The samples were Ibund to he within acceptable and tolerable microbiological quality. It was concluded thai. baked beans samples produced from brown and white beans have good nutritional qualities when compared with Heinz baked beans (control). The higher protein content would help to meet the nutritional needs of consumers in Nigeria.