Comparative Studies and Proximate Analysis of Brown Beans as a Plant-Based Meat Alternative


  • Ansar Bilyamin Adam Federal university wukari
  • Y. A. Musa Federal University Wukari
  • Asose Aneshi federal university wukari
  • Saeed Abdullahi federal University Dutsinma
  • H. Ataitiya federal university wukari
  • Fatima Garba Modibbo Adama University Yola ,Adamawa State Nigeria


Brown beans, meat, composition, proximate analysis,



Overconsumption of meat poses significant health, environmental, and ethical challenges. The World Health Organization (WHO) and several national dietary advice bodies around the world have recently recommended a reduction in the consumption of red meats, based on consistent evidence that links highly processed meat with colorectal cancer in particular. Beans are a nutrient-dense food as they are a rich source of bioactive compounds, including polysaccharides, oligosaccharides, proteins, polyphenols, phytochemicals, and several vitamins and minerals. This research work aims to assess and use brown beans as a plant-based meat alternative by comparative study. From the result of the study, brown beans was found to have higher percentage ash (4.05%), crude fiber(13.10), and carbohydrate contents (56.37%) than beef meat ash (0.96%), crude fiber (0.00%), and carbohydrate (1.04%), while beef meat has higher percentage of moisture( 67.84) content, crude fat (6.09)and crude protein (22.09) than brown beans according to world health organization (WHO) standard, The high ash content of beans facilitates a balanced diet and general well-being. The high crude fiber content in brown beans offers numerous health benefits due to the essential role that fiber plays in maintaining digestive health and overall well-being. Brown beans can serve as an alternative meat when mixed with a vegetable that contains high fat content like olive and corn offering a wide array of health, environmental, and ethical, culinary, and economic benefits. 


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How to Cite

Bilyamin Adam, A., Yahaya Abubakar, M., Aneshi, A., Abdullahi, S., Ataitiya, H., & Garba, F. (2024). Comparative Studies and Proximate Analysis of Brown Beans as a Plant-Based Meat Alternative. INTERNATIONAL RESEARCH JOURNAL OF CHEMISTRY, 43, 38–45. Retrieved from

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