Effect of particle size classification on properties of flour from jack bean: An under-utilized high protein legumes

Abstract

Jack bean (Canavalia ensiformis L., DC) is one of the most under-utilized crops in the food industry. This study explored the chemical and functional properties of whole seed flour (WJB) and kernel flour (KJB). The impact of dry sieving for particle size classification on WJB and KJB flours was also investigated. Unclassified WJB and KJB exhibit protein contents of 30.7 ± 0.2 g/100 g and 35.2 ± 0.1 g/100 g1, respectively, along with a resistant starch content of 5.8 ± 0.1 g/100 g and 4.6 ± 0.1 g/100 g, respectively. The protein in jack bean flour compares favorably with beef and egg protein in terms of amino acid composition. The crystallinity, swelling power, solubility, and pasting properties of WJB and KJB flours tended to increase with particle size reduction, corresponding with an increase in starch content. This study highlights that dry sieving is an effective technique for diversifying the chemical and functional qualities of jack bean flour. Smaller sieve apertures selectively remove non-starch components, allowing for tailored flour properties.