Physico-chemical Characterization of Solutions from Cooked Beans and Their Comparison with Human Urine: Fertilizer and Food?

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J. C. Fopoussi Tuebue
I. N. Tchinda
P. D. Djiotsa


The present paper aims to highlight the chemical characteristics of solutions from cooked beans and to compare them with human urine. Solutions of cooked beans were produced by cooking variety of Phaseolus vulgaris L. known as “Meringue” without salts. After this stage, samples of those solutions and samples of the water used for the cooking process were collected for laboratory analysis. A solution from cooked beans is rich in mineral salts, particularly major macro elements (N and K) and minor macro elements (Ca, S, Mg). Concerning the third major macro element, notably the phosphorous, it is present in low amounts. The advantage of this fluid consists in its low amounts of sodium and chlorides, coupled to its low electric conductivity. This fluid has a pH of 6.31. It is made of about 90% of water. A deep parallelism can be established between the human urine and solutions from cooked beans. In fact, these two fluids are rich in nitrogen and potassium, and mainly made of water. But, in the detail, some particularities are present. Human urine has high amounts of sodium and chlorides, this coupled with a high electric conductivity. Concerning solutions from cooked beans, it has high amounts of calcium and magnesium, and a quite nil electric conductivity. The solutions from cooked beans do not require a dilution, but a ridging directly after its application in other to avoid the loose of sulfur and nitrogen through gas emanation. Moreover, the numerous nutrients contained in solutions from cooked beans can be gainfully recycled as soup after flavoring.

Used water, sanitation, recycling, fertilization, agriculture, nutrition

Article Details

How to Cite
Tuebue, J. C. F., Tchinda, I. N., & Djiotsa, P. D. (2020). Physico-chemical Characterization of Solutions from Cooked Beans and Their Comparison with Human Urine: Fertilizer and Food?. European Journal of Nutrition & Food Safety, 12(12), 9-27.
Original Research Article


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