<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-0705</journal-id>
<journal-title><![CDATA[Nova scientia]]></journal-title>
<abbrev-journal-title><![CDATA[Nova scientia]]></abbrev-journal-title>
<issn>2007-0705</issn>
<publisher>
<publisher-name><![CDATA[Universidad de La Salle Bajío A. C., Coordinación de Investigación]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-07052017000100133</article-id>
<article-id pub-id-type="doi">10.21640/ns.v9i18.763</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Estudio de las propiedades fisicoquímicas y calidad nutricional en distintas variedades de frijol consumidas en México]]></article-title>
<article-title xml:lang="en"><![CDATA[Study of physicochemical properties and nutritional quality in different varieties of beans consumed in Mexico]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Fernández Valenciano]]></surname>
<given-names><![CDATA[América Fernanda]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sánchez Chávez]]></surname>
<given-names><![CDATA[Esteban]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Tecnológica de Camargo  ]]></institution>
<addr-line><![CDATA[Unidad Meoquí ]]></addr-line>
<country>México</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Centro de Investigación en Alimentación y Desarrollo, A.C.  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>México</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2017</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2017</year>
</pub-date>
<volume>9</volume>
<numero>18</numero>
<fpage>133</fpage>
<lpage>148</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-07052017000100133&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-07052017000100133&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-07052017000100133&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Introducción:  El frijol común (Phaseolus vulgaris L.) es la leguminosa más importante para consumo humano en el mundo, es una fuente importante de proteína, calorías, vitaminas del complejo B y minerales. Por lo que el objetivo del trabajo de investigación fue estudiar las propiedades fisicoquímicas y la calidad nutricional en las principales variedades de frijol consumidas y producidas en México, con el propósito de conocer sus beneficios nutricionales para el consumidor.  Método:  En este estudio se seleccionaron seis variedades de frijol más representativas y consumidas en México: Bayo, Negro, Peruano, Flor de Mayo, Alubia y Pinto, así como, una variedad de frijol ejotero. A estas variedades se les determinaron las propiedades fisicoquímicas, C, H y N por medio del Analizador Orgánico Elemental Flash 2000. La determinación de Cu, Fe, Zn, Ni, Na, K, Ca y Mg se determinó por espectrofotometría de absorción atómica y el P se terminó por espectrofotometría y metavandato-molibdato de amonio.  Resultados:  Se encontraron diferencias significativas en las propiedades fisicoquímicas, así como, en el contenido de macro y micronutrientes en las diferentes variedades de frijol estudiadas. En general, sobresalió el frijol ejotero en las propiedades fisicoquímicas, contenido de micronutrientes y macronutrientes en relación a las variedades de frijol en grano.  Discusión o Conclusión:  La semilla del ejote presentó las máximas concentraciones en proteína, N, P, K, Mg, Fe y Zn, mientras que las variedades de frijol de grano estudiadas sobresalieron en fibra (Alubia), proteínas (Pinto y Bayo), en Fe (Flor de Mayo). Por último, resaltar que la variedad de frijol de grano estudiada que presentó un aporte bajo en proteína, contenido de N, Mg y Ca fue la variedad Frijol Peruano. Finalmente, se concluye que el frijol ejotero representa un gran beneficio para el consumidor por el aporte de proteínas, carbohidratos, fibra y minerales. Así mismo, tiene un potencial para ser utilizado en un programa de biofortificación con micronutrientes para mejorar su calidad nutricional.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Introduction:  The common bean is the most important legume for human consumption in the world, is an important source of protein, calories, vitamins B and minerals. So the aim of the research was to study the physicochemical properties and nutritional quality in the main varieties of beans consumed and produced in Mexico, in order to meet their nutritional benefits to the consumer.  Method:  Six commercial bean varieties were selected: Bayo, Negro, Peruano, Flor de Mayo, Alubia and Pinto, as well as a variety of green bean (cv. Strike). These varieties were determined physicochemical properties, C, H and N by means of the Flash 2000 Elemental Organic Analyzer. The determination of Cu, Fe, Zn, Ni, Na, K, Ca and Mg was determined by atomic absorption spectrophotometry and the P was terminated by spectrophotometry and amoveno-molybdate metavandate-molybdate.  Results:  Significant differences were found in the physicochemical properties, as well as in the macro and micronutrient contents in the different bean varieties studied. In general, the green beans excelled in the physicochemical properties, micronutrient and macronutrient content in relation to the bean varieties in grain.  Discussion or Conclusion:  The bean seed showed the highest concentrations in protein, N, P, K, Mg, Fe and Zn, whereas the bean varieties studied were in fiber (Alubia), protein (Pinto and Bayo), Fe (Flor de Mayo). Finally, it should be noted that the variety of beans studied that presented a low contribution in protein, N, Mg and Ca content was the Peruano variety. Finally, it is concluded that beans are a great benefit to the consumer by the contribution of proteins, carbohydrates, fiber and minerals. It also has the potential to be used in a micronutrient biofortification program to improve its nutritional quality.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Phaseolus vulgaris L.]]></kwd>
<kwd lng="es"><![CDATA[fitonutrientes]]></kwd>
<kwd lng="es"><![CDATA[agrobiodiversidad]]></kwd>
<kwd lng="es"><![CDATA[calidad neutraceutica]]></kwd>
<kwd lng="es"><![CDATA[beneficios para el consumidor]]></kwd>
<kwd lng="en"><![CDATA[Phaseolus vulgaris L.]]></kwd>
<kwd lng="en"><![CDATA[phytonutrients]]></kwd>
<kwd lng="en"><![CDATA[agrobiodiversity]]></kwd>
<kwd lng="en"><![CDATA[quality nutraceutical]]></kwd>
<kwd lng="en"><![CDATA[consumer benefits]]></kwd>
</kwd-group>
</article-meta>
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