The Effect Of Processing Beans On The Amount Of Protein
School Name
Heathwood Hall Episcopal School
Grade Level
10th Grade
Presentation Topic
Botany
Presentation Type
Non-Mentored
Abstract
Considering that beans are an essential source of protein for many people all over the world, it is important to find a way to purchase the most protein rich and nutritious beans. The decision between purchasing canned vs. dry beans may seem insignificant, however there are many benefits to purchasing dried beans instead. The purpose of this experiment was to investigate the effect that the process of canning can have on the protein levels in kidney, black, and pinto beans. In this study, the protein levels of canned kidney beans were compared to dried kidney beans, the same was done for black beans and pinto beans. The independent variable was the type of bean tested, The dependent variable was the amount of protein measured. For this study the hypothesis was, if the protein content of dry beans are compared with canned beans, then the dry beans will have a higher protein content. The null hypothesis was that there would be no measurable difference in the protein content of dry versus canned beans. The first step in beginning the project was to run a test using a set of protein standards with a variety of concentrations. Then the beans were made into a paste and filtered through a vortex, the remaining bean supernatant was placed into a spectrophotometer cuvette. The beans were then placed into a spectrophotometer with a wavelength set at 595 nm and the absorbency levels of each of the solutions were compared to the protein standards analyzed in the beginning of the experiment. Once an ANOVA test was conducted the results were shown to be statistically significant. The results suggest that the dried kidney, black, and pinto beans had higher levels of protein than the canned beans.
Recommended Citation
Nassab, Kate and Leidinger, Lawson, "The Effect Of Processing Beans On The Amount Of Protein" (2016). South Carolina Junior Academy of Science. 200.
https://scholarexchange.furman.edu/scjas/2016/all/200
Location
Kinard 115
Start Date
4-16-2016 11:30 AM
The Effect Of Processing Beans On The Amount Of Protein
Kinard 115
Considering that beans are an essential source of protein for many people all over the world, it is important to find a way to purchase the most protein rich and nutritious beans. The decision between purchasing canned vs. dry beans may seem insignificant, however there are many benefits to purchasing dried beans instead. The purpose of this experiment was to investigate the effect that the process of canning can have on the protein levels in kidney, black, and pinto beans. In this study, the protein levels of canned kidney beans were compared to dried kidney beans, the same was done for black beans and pinto beans. The independent variable was the type of bean tested, The dependent variable was the amount of protein measured. For this study the hypothesis was, if the protein content of dry beans are compared with canned beans, then the dry beans will have a higher protein content. The null hypothesis was that there would be no measurable difference in the protein content of dry versus canned beans. The first step in beginning the project was to run a test using a set of protein standards with a variety of concentrations. Then the beans were made into a paste and filtered through a vortex, the remaining bean supernatant was placed into a spectrophotometer cuvette. The beans were then placed into a spectrophotometer with a wavelength set at 595 nm and the absorbency levels of each of the solutions were compared to the protein standards analyzed in the beginning of the experiment. Once an ANOVA test was conducted the results were shown to be statistically significant. The results suggest that the dried kidney, black, and pinto beans had higher levels of protein than the canned beans.
