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Abstract
Raw and cooked (two different methods of cooking) blackeye (Vigna unguiculata) and red kidney (Phaseolus vulgaris) beans were analysed for crude protein and available lysine (dye-binding with acid orange 12 dye, before and after treatment with propionic an hydride).
Results of these investigations showed that open cooking in water for 3 hunder mild heat treatment showed slight increase in crude protein and available lysine content while dehulling, grinding and steaming for 1 h showed slight loss of crude protein and available lysine. Sieving in the dye-binding method was shown to be important.