Plant Foods for Human Nutrition

, Volume 34, Issue 2, pp 109–115 | Cite as

The nutritional value of diets based on starchy foods and common beans

  • Ricardo Bressani
  • Delia A. Navarrete
  • Luiz G. Elias


Feeding trials were carried out to determine the minimum amount of common beans, with and without methionine supplementation, needed to obtain positive weight gains of rats fed cassava, sweet potato, plantain and potato flours. The protein content of these materials was 1.4, 3.8, 3.1 and 9.5% on a dry weight basis as compared to 22.8% in common beans. The amount of beans added varied from 0 to 40.0% without and with 0.3% methionine. Without methionine addition, the amount of beans required to maintain body weight was 24.8% for plantain, 19.3% for cornstarch, 20.0% for cassava and 40.1% for sweet potatoes. With just potato flour in the diet, the animals gained weight. With methionine addition, the amount of beans required for body weight maintenance was: 20.1% for plantain, 10.1% for cornstarch, 14.5% for cassava, 14.6% for potato and 29.3% for sweet potatoes. Mixtures of potatoes with as little as 10% beans with methionine gave excellent protein quality values. The results confirm previous findings on sulfur amino acid contents of beans. It is of interest to point out that factors other than a low level of protein in the starchy food tested are influencing the level of beans needed in the presence or absence of methionine supplementation.

Key words

common bean supplementary effects starchy foods 


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Copyright information

© Martinus Nijhoff/Dr W. Junk Publishers 1984

Authors and Affiliations

  • Ricardo Bressani
    • 1
  • Delia A. Navarrete
    • 1
  • Luiz G. Elias
    • 1
  1. 1.Division of Agricultural and Food SciencesInstitute of Nutrition of Central America and Panama (INCAP)Guatemala, Central America

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