Table 1 Open in new tab Proximate...

Table 1

Proximate composition of haricot bean varieties in db.

Variety	Moisture (%)	Ash (%)	Fibre (%)	Fat (%)	Protein (%)	Utilisable CHO
DAB 372	9.97 ± 0.023^c	4.91 ± 0.050^b	5.85 ± 0.036^e	1.05 ± 0.021^c	21.7 ± 0.035^e	56.5 ± 0.094^b
Tafach	9.53 ± 0.040^e	5.14 ± 0.045^a	9.09 ± 0.035^a	0.840 ± 0.020^e	24.2 ± 0.025^d	51.2 ± 0.005^f
DAB 96	10.4 ± 0.060^a	3.83 ± 0.065^e	5.29 ± 0.025^f	1.18 ± 0.010^b	18.3 ± 0.045^f	61.0 ± 0.035^a
BZ 2	9.70 ± 0.046^d	4.62 ± 0.049^c	6.69 ± 0.031^c	1.37 ± 0.025^a	25.6 ± 0.031^a	52.0 ± 0.067^e
Ado	10.1 ± 0.015^b	4.79 ± 0.040^b	7.26 ± 0.045^b	0.967 ± 0.015^d	24.4 ± 0.030^c	52.5 ± 0.017^d
BLS 5	10.3 ± 0.025^a	4.31 ± 0.025^d	6.02 ± 0.060^d	0.760 ± 0.036^f	24.6 ± 0.015^b	54.0 ± 0.084^c

Variety	Moisture (%)	Ash (%)	Fibre (%)	Fat (%)	Protein (%)	Utilisable CHO
DAB 372	9.97 ± 0.023^c	4.91 ± 0.050^b	5.85 ± 0.036^e	1.05 ± 0.021^c	21.7 ± 0.035^e	56.5 ± 0.094^b
Tafach	9.53 ± 0.040^e	5.14 ± 0.045^a	9.09 ± 0.035^a	0.840 ± 0.020^e	24.2 ± 0.025^d	51.2 ± 0.005^f
DAB 96	10.4 ± 0.060^a	3.83 ± 0.065^e	5.29 ± 0.025^f	1.18 ± 0.010^b	18.3 ± 0.045^f	61.0 ± 0.035^a
BZ 2	9.70 ± 0.046^d	4.62 ± 0.049^c	6.69 ± 0.031^c	1.37 ± 0.025^a	25.6 ± 0.031^a	52.0 ± 0.067^e
Ado	10.1 ± 0.015^b	4.79 ± 0.040^b	7.26 ± 0.045^b	0.967 ± 0.015^d	24.4 ± 0.030^c	52.5 ± 0.017^d
BLS 5	10.3 ± 0.025^a	4.31 ± 0.025^d	6.02 ± 0.060^d	0.760 ± 0.036^f	24.6 ± 0.015^b	54.0 ± 0.084^c

Note. All values are the means of triplicate determinations ± standard deviation (n = 3), and different superscripts within a column indicate significant differences at p ≤ .05, db = dry basis.

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