Abstract
ABSTRACTThe compositional, nutritional value and functional properties of navy and kidney bean meals, high protein flours and concentrates were compared to commercial soy products. Navy and kidney concentrates contained similar quantities of protein and higher quantities of lipid, starch and ash than the soy concentrate. Gel strength, emulsification capacity and foaming properties of the three concentrates were similar, while the navy and kidney concentrate proteins were more soluble than the commercial soy product. Digestibilities of the bean products were not significantly different, except for the kidney concentrate which had a slightly higher digestibility. Electrophoresis of the meal, flour and concentrate proteins revealed slight differences in the protein distribution. Isoelectric precipitation decreased the amount of phytohemagglutinin in the navy concentrate in comparison to the meal and flour.
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