Nutritional components variation in cooked common beans (Phaseolus vulgaris L.).
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This work aimed to determine the proximal composition of three cultivars of common beans from black and carioca commercial groups (raw and cooked material), the apparent amylose content in raw and cooked grains and in its broth after cooking, in order to observe some variations as a result of cooking process.
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Feijão, Phaseolus vulgaris, Nutrição humana, Cocção