IMPACT OF SOLAR DRYING ON NUTRITIONAL PROPERTIES OFCERTAIN VARIETIES OF GREEN BEANS

Abstract

The green beans aresignificant agricultural cropwith good nutritional properties. Usually the young legumes are used for human consumption. In this research three varieties were used such as, yellow, green and colorful butter green beans, from the vicinity of Skopje. The technology of drying was performed in the solar dryer, after application of blanching as a pretreatment. To estimate the impact of the drying process on the nutritional properties, examinations were made for the following parameters: carbohydrates, proteins, oils, water, total dry matter and the energy value. For the fresh green beans was estimated the highest value of total dry matters (11.81 %), for the variety green molivka, as well as for the energy value (50.75 kcal). The dried variety of colorful butter green beanswas distinguished by the highest value (90.56 %) of total dry matters and the highest energy value (374,85) kcal was estimated in the dried variety of golden molivka.