Even so Brazil be producer of bean, it is necessay import to supply the itern demand which is very big. The damage to swarm over during the storage occur with frequency. To battle this damages the process of irradiation of beans is an option. The modifications was evaluated in black beans crude and cooked irradiated with dosis of 0, 2, 4, 6, 8 and 10kGy and evaluated the iron quantity, tannin and phitic acid, protein digestibity and iron availability. The iron content of cooked beans was not variation (mean 118.17mg/kg). The content of tannin for crude bean was not variation with the intensity of radiation. The phitic acid content decreased its quantity with irradiation dosis increase at crude beans until dosis 8kGy. The protein digestibility decreased with the increase of irradiation dosis in crude beans. Iron availability increased with the dosis of irradiaton (Except in dosis 8kGy) and was not variation of dosis 4 and 6kGy. The results demonstrated that the nutritional value was not engaged for irradiation process of black beans.
iron; protein; biovailability; digestibility; tannin; phytic acid
