Nutritional quality of common bean fortified with amino acids

This work aimed to cover common bean grains, Carioca variety, with edible biopolymers added of amino acids methionine and cysteine in the amount recommended by Food and Agricultural Organization/World Health Organization, for the daily ingestion of students in the age group from 2 to 5 years and to quantify them through chromatographic analysis in high performance liquid chromatography. The tests were conducted in theLaboratory of Packaging, Department of Food Technology, Federal University of Viçosa, Minas Gerais, Brazil. For the formulation of treatments, 1% cassava starch and 4% carnauba wax used, individually and in association 1:1 w/w, added of amino acids.Treatments containing cassava starch in the coating presented higher concentration of added amino acids both in the bean soup as in cooked bean grains. The addition of sulphur amino acids limiting in the common bean in edible coatings can be a viable alternative for the daily ingestion of these amino acids in diet.