Browsing by Author "Dumas Verduga, Flor Estefanía"

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    Información nutricional y actividad biológica del frijol (Phaseolus vulgaris L.)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03) Dumas Verduga, Flor Estefanía; Vilcacundo Chamorro, Rubén Darío
    The common bean, scientifically known as Phaseolus vulgaris L., is considered the most important legume for human consumption. This crop is found on the five continents, especially in Central and South America, it is also a food of high popular demand and an essential component of the diet. An exhaustive bibliographic review was carried out in high-impact indexed scientific journals, databases available on the web, as well as university repositories in order to evaluate the nutritional content, bioactive components and functional properties, updating the existing information and making known the importance of consuming this product. Phaseolus vulgaris L is a source of protein with a 23.95 percent higher than other species such as P. acutifolius; It presents essential amino acids in which lysine predominates and phenylalanine plus tyrosine. Provides soluble and insoluble fiber whose main action is to take care of digestive health. As for the vitamins, we find considerable amounts of thiamin, niacin and riboflavin, whose content satisfies the intake recommendations. It was evidenced that the regular consumption of beans contributes to the health of consumers, since its compounds present biological activities such as antioxidant, antihyperglycemic and anticarcinogenic, helping to prevent and control some chronic pathologies such as diabetes and cardiovascular problems that constitute a problem of public health. Finally, significant differences were found in the different bean varieties regarding their nutritional and functional properties.