Table 4.
Physicochemical composition of bean varieties produced and consumed in the state of Oaxaca (Mexico).
| Variety of Bean | Ash % | Fat % | Humidity % | Fiber % | Carbohydrate % | Protein % | Energy (Kcal) |
|---|---|---|---|---|---|---|---|
| Blanco Alubia | 4.53 ± 0.03 | 1.68 ± 0.04 | 11.4 ± 0.03 | 2.44 ± 0.02 | 56.2 ± 0.11 | 23.7 ± 0.03 | 334.8 ± 0.01 |
| Biche | 3.61 ± 0.03 | 1.12 ± 0.02 | 11.2 ± 0.02 | 1.40 ± 0.03 | 55.9 ± 0.10 | 26.6 ± 0.03 | 340.5 ± 0.10 |
| Blanco Michigan | 4.37 ± 0.03 | 1.51 ± 0.03 | 11.1 ± 0.03 | 2.46 ± 0.02 | 56.8 ± 0.11 | 23.7 ± 0.03 | 335.6 ± 0.06 |
| Peruano | 4.64 ± 0.02 | 0.79 ± 0.03 | 10.6 ± 0.02 | 2.37 ± 0.03 | 56.6 ± 0.11 | 24.9 ± 0.03 | 333.3 ± 0.07 |
| Sangre de Toro | 5.09 ± 0.02 | 1.35 ± 0.02 | 11.0 ± 0.03 | 2.45 ± 0.02 | 55.2 ± 0.09 | 24.8 ± 0.03 | 332.5 ± 0.06 |
| Bayo | 4.44 ± 0.03 | 1.03 ± 0.03 | 13.0 ± 0.02 | 2.84 ± 0.02 | 57.08 ± 0.10 | 21.5 ± 0.03 | 323.9 ± 0.03 |
| Negro Bola | 4.60 ± 0.03 | 0.87 ± 0.03 | 10.3 ± 0.02 | 2.68 ± 0.09 | 57.00 ± 0.05 | 24.5 ± 0.03 | 333.9 ± 0.39 |
| Negro Michigan | 4.48 ± 0.02 | 1.62 ± 0.03 | 14.5 ± 0.02 | 2.52 ± 0.03 | 54.4 ± 0.09 | 22.4 ± 0.02 | 322.0 ± 0.06 |
| Bayo Bola | 4.58 ± 0.02 | 1.39 ± 0.02 | 12.9 ± 0.03 | 2.79 ± 0.02 | 56.0 ± 0.08 | 22.2 ± 0.02 | 325.7 ± 0.06 |
| Flor de Mayo | 4.51 ± 0.03 | 1.15 ± 0.02 | 12.8 ± 0.02 | 3.21 ± 0.03 | 55.0 ± 0.09 | 23.1 ± 0.02 | 323.3 ± 0.10 |
| Pinto Americano | 4.69 ± 0.02 | 1.33 ± 0.02 | 11.2 ± 0.02 | 2.31 ± 0.03 | 56.8 ± 0.09 | 23.6 ± 0.03 | 333.7 ± 0.11 |
| Significance | *** | *** | *** | *** | *** | *** | *** |
| MSD | 0.011 | 0.020 | 0.009 | 0.010 | 0.100 | 0.011 | 0.414 |
Significance level: *** p ≤ 0.001, NS (no significance). NOTE: Numbers in bold represent the maximum values and the underlined numbers represent the minimum values.