Comparative Analysis of Nutritional Composition of White Beans and Brown Beans

Student: Olajumoke Kabirat Adisa (Project, 2025)
Department of
Lens Polytechnic, offa, Kwara State.

Abstract

This study examines the nutritional composition of brown beans (Vigna unguiculata) and whitebeans (Phaseolus vulgaris) to highlight their dietary value. Proximate analysis revealed distinctdifferences in their nutritional profiles. Brown beans were found to have higher protein content,making them an excellent source of plant-based protein, while white beans contained slightlymore carbohydrates, indicating a higher energy value. White beans also showed a marginallyhigher moisture content, which could influence their shelf life. The ash content, representingmineral levels, was similar for both varieties, suggesting they offer comparable micronutrientbenefits. Brown beans also had a higher crude fiber content, which may aid in digestion andimprove gut health. Both bean types were low in fat, supporting their role as healthy, low-fatfood options. In conclusion, brown beans are preferable for higher protein intake, while whitebeans provide more energy, making both varieties valuable for nutritional balance and foodformulations.

Keywords
Comparative analysis Protein content Nutrient comparison Food composition
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