Proximate Composition and Mineral Analysis of White and Brown Beans: a Comparative Study for Nutritional Assessment

The nutritional value of food, comprising its proximate, mineral, toxicant, and phytochemical components, must be ascertained by chemical analysis. A plant-based protein source that is sustainable and appropriate for a variety of diets is beans. A nutrient-dense food, beans are high in proteins, polyphenols, phytochemicals, oligosaccharides, polysaccharides, and other bioactive substances in addition to a variety of vitamins and minerals. Rainfall, temperature, and soil fertility are some of the environmental elements that affect the production of brown and white beans. Additionally, by offering a dependable, sustainable, and reasonably priced supply of protein—particularly in areas where animal protein sources are expensive or scarce—beans help to strengthen food systems. A key method in the food, feed, and agricultural sciences for figuring out the macronutrient makeup of biological materials is proximate analysis. It gives an estimate of the main nutritional elements that make up a sample's overall composition, such as moisture, ash, crude protein, crude fat, crude fiber, and nitrogen-free extract (NFE).In addition to a thorough mineral analysis, the study assesses and contrasts the nutritional profiles of the two bean kinds, paying particular attention to proximate elements including moisture content, crude protein, fat, crude fiber, ash, and carbohydrate content. The results contribute to the possible nutritional value and dietary importance of the two varieties of beans by shedding light on the differences in nutrient content between them.