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
For the full publication, please contact the author directly at: adisakabirat0707@gmail.com
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Institutions
- Covenant Polytechnic, Aba, Abia State 1
- Covenant University, Canaan Land, Ota, Ogun State 4
- Crawford University of Apostolic Faith Mission Faith City, Igbesa, Ogun State 2
- Crescent University, Abeokuta, Ogun State 1
- Cross Rivers University of Technology, Calabar, Cross Rivers State 145
- Delta State Polytechnic, Ogwashi-Uku, Delta State 14
- Delta State Polytechnic, Otefe, Delta State 13
- Delta State University, Abraka, Delta State 142
- Ebonyi State University, Abakaliki, Ebonyi State 18
- Edo University, Iyamho, Edo State 11