Bean Flour Research Articles

Development and characterization of complementary and snack foods from composite flours of roots, tubers and biofortified beans for improved nutrition in Malawi

Development and characterization of complementary and snack foods from composite flours of roots, tubers and biofortified beans for improved nutrition in Malawi

Karakteristik Fisiko Kimia dan Organoleptik Bakso Vegetarian Berbasis Tempe Kacang Kedelai dan Kacang Merah (Phaseolus vulgaris L.)

Meatballs are one of the foods that are much liked by the people of Indonesia. Meatballs are generally made from meat, such as chicken, beef or fish. Vegetarians tend to consume meat analogues to replace animal flesh. Analog meat is usually made from legumes such as soybeans and red beans, where protein is an important nutrient needed by a vegetarian. Research using a simple randomized block design (RBD) with 7 treatment levels. The control treatment consisted of 50g of soybean flour and 50g of red bean flour. While the other 6 treatments used a comparison between soybean tempeh and red bean flour, namely 50:50; 55:45 ; 60:40 ; 65:35 ; 70:30 and 75:25. The results showed that the comparison of soybean tempeh and red bean flour had a significant effect on proximate levels (moisture content, ash content, fat content, protein content, carbohydrates), yield and meatball elasticity and had no significant effect on water holding capacity meatball. Treatment using 65g soybean tempeh and 35g red bean flour was the best treatment, with an average moisture content of 56.24%, ash content of 2.21%, fat content of 9.15%, protein content of 11.02%, carbohydrates 21.35%, water holding capacity 117.26%, yield 108.09%, elasticity 100.61gf, aroma 3.06 (rather like), color 3.06 (rather like), texture 3.33 (rather like) and taste 3.53 (towards like).

Development of Biscuits from Winged Beans (Psophocarpus tetragonolobus L.) as a Primary Source for Milk Production

Background: The high prevalence of stunting, notably in Aceh at 31.2%, highlights the urgent requirement for effective nutrition interventions. Utilizing local resources like winged bean flour in food products can play a vital role in enhancing maternal and infant health, addressing malnutrition, and improving breastfeeding outcomes Objective: This study aims to develop biscuits from winged beans (Psophocarpus tetragonolobus L.) as a primary source for enhancing milk production. Winged beans are known to be rich in protein and essential nutrients for the health of breastfeeding mothers. Methodology: This study employs a true experimental design involving clinical trials on rabbits, proximate analysis, and sensory acceptance testing. In the first year, the focus is on developing winged bean biscuit formulas, conducting nutritional and contamination tests, and measuring weight and milk volume in animal trials. The research will take place from March to August 2024 at various locations, including the Nutrition Department at Aceh Health Polytechnic and Syiah Kuala University. In this research, biscuits were produced with varying additions of winged bean flour at 0%, 10%, 15%, and 20% in the biscuit recipe. Results: The results indicate that biscuits containing winged bean flour can increase milk production in female rabbits and show significant weight gain after biscuit consumption. Proximate analysis reveals good nutritional content, while testing for harmful metal contamination ensures product safety. Organoleptic acceptance testing shows that these biscuits are well-received by consumers. These findings affirm the potential of winged beans as a local food source that can support the health of mothers and children, contributing to efforts to combat malnutrition in Indonesia. Conclusion:. Biscuit made from winged bean flour can enhance milk production and weight gain in female rabbits, while offering good nutritional content and being free from contamination. These findings support the potential of winged beans as a local food source to address malnutrition in Indonesia.

Impact of a Dual Treatment on Resistant Starch Level and Techno‐Functional Properties of Pea and Faba Bean Flours

AbstractStarch‐rich pulses’ flours, which are rich in fiber and resistant starch (RS), can be an interesting gluten‐free ingredient for the development of novel healthy foods. The study aims to increase the RS content of protein‐reduced fraction of legume flours (pea [P] and faba bean [FB]) by the application of thermal (autoclaving‐cooling) and dual (thermal plus high‐hydrostatic pressure) treatments. Both treatments enhance the RS contents, reaching 6.8% in P flour after dual treatment. The techno‐functional properties are dependent both on the type of flour and the treatment applied. A loss of water solubility (WS) and an increase in water binding capacity are observed. The WS index and emulsion activity remained unchanged or slightly changed, but emulsion stability decreased significantly. The viscosity of the samples is modified according mainly to the flour type. P flour is more affected by the dual treatment than FB flour, which is evidenced by the greater changes shown in RS, WS, and pasting properties.

Enhancement of Corn Flour with Carob Bean for Innovative Gluten-Free Extruded Products.

The aim of this work is to study new, extruded products based on corn flour enriched with carob bean and the evaluation of its functional quality to develop novel gluten-free food products. Five samples based on corn flour with added carob bean flour (5 to 12.5%) were formulated. Extrusion was performed using a single-screw laboratory extruder at pilot plant scale. Extrusion parameters such as color and carbohydrate content (fiber, sucrose, and starch) were evaluated. Carob bean addition led to an increase in starch, soluble fiber, and insoluble fiber. Texture parameters related to hardness (crunchiness) were significantly reduced with the addition of CB (p < 0.05), detectable from a 5% addition of CB and not significant with more CB content. Samples became browner with the addition of CB; however, when the concentrations of CB are high (>5%) no major differences in color were observed. The extrusion process reduced the content of soluble and insoluble fiber, and sucrose in all formulated samples. Extruded samples with 5-7.5% CB seem to be the best formulation in terms of fiber content, color, and texture parameters. These innovative gluten-free foods could be considered as a source of fiber, and a healthier alternative to some commercially available snacks.

Standardization and evaluation of RTE extruded corn-pearlmillet snacks incorporated with kidney bean or green gram flour: A comparative study

The presentstudy aimed to develop ready-to-eat extruded snacks by incorporating kidney bean flour (0-25%) or green gram flour (0-25%) in a cornpearlmillet (70:30) flour blend. All flours were tested for their compositional and nutritional parameters (crude fibre, carotenoid, phyticacid, polyphenols, iron, zinc, and total dietary fibre). Evaluation of pasting characteristics, water absorption, and dough extensibility of flours and physical (bulk density, expansion ratio, sectional expansion index, and hardness) and sensory properties of extruded snacks weredone. The addition of pulses reduced pasting values, resistance to extension, and extensibility of flour while increasing water absorptions significantly (p&lt;0.05). Physical properties and sensory characteristics of extrudates were also significantly (p&lt;0.05) reduced by pulses addition. However, considering nutritional aspects, kidney bean flour up to 15% or green gram flour up to 10% is recommended to be incorporated for obtaining extrudates of desirable quality. Both pulses hadsimilar effects on product quality, but the use of green gram flour is preferred over kidney bean due to its minimum anti-nutritional factors available in the resulting product.

Comparative Environmental Impact Assessment of Resistant Starch-Rich Pastas Produced from High-Amylose Soft Wheat or Malted Bean Flour

Flours rich in resistant starch (RS) are crucial for producing low glycemic index foods, as per Commission Regulation (EU) No. 432/2012. This study assessed the environmental profiles of two high-RS fresh pasta variants: one from malted and decorticated Gradoli Purgatory beans, and another from amylose-rich soft wheat flour, using the Product Environmental Footprint standard method. Both pastas had similar carbon footprints, but the overall weighted score of malted bean pasta was 38% higher than that of the high-amylose wheat pasta, making the latter more economically and environmentally viable. Climate change and water use were major contributors to their environmental footprints, influenced by cultivation practices. Mitigation strategies, such as cultivating drought-resistant beans, are recommended. Although greenhouse gas emissions per gram of protein or RS were similar, overall scores varied, emphasizing the need for sustainable crop selection. Consumer preferences may favor high-amylose wheat for glucose metabolism, while gluten-free, protein-rich needs can be met with malted bean flour, despite its higher environmental impact.

Proximate, structural, textural, sensory and microbiological properties of non-gluten extrudate using Sorghum (Sorghum bicolor L. Moench) and a sprouted legume (Phaseolus lunatus L.).

The inclusion of legumes as functional ingredients in a gluten-free extrusion process has been gaining attention in recent times. In this study, sorghum and germinated lima bean flour (100, 90:10, 80:20, 70:30, 60:40 and 50:50) was extruded (feed moisture - 18%, screw speed - 250 rpm, barrel temperatures 50 °C-120 °C-120 °C, die hole diameter - 3 mm) and analysed for functional, proximate, textural, structural, pasting, microbiological and sensory properties. With 100% sorghum used as control, lima beans addition significantly (p < 0.05) improved the loose (0.37-0.44 g/ml) and packed (0.63-0.72 g/ml) bulk density, while water (5.00-3.15 g/g) and oil (2.45-1.60 g/g) absorption capacity and expansion ratio (3.11-2.30) decreased, respectively. An increase in protein (12.77-18.00%), crude fibre (2.58-5.17%) and ash content (2.11-3.12%) were observed in the extrudate, while the (L*) colour parameter (54.49-43.62), hardness (180.04-78.36 N) and pasting viscosities reduced with addition of lima beans. The structural micrograph depicted air-trapped bubbles with thick walls after adding lima beans, while a notable decline in microbial count below approved limits was observed after 8 weeks of storage. Sensory scores showed that values obtained were above average with the 90:10 sorghum-lima bean ratio having the highest score. The economic and industrial value of underutilised legumes such as lima bean can be promoted as functional ingredients via extrusion in addressing coeliac disease and alternative sources of protein, especially in developing countries.

Physicochemical, microbiological, and organoleptic properties of fermented lamb sausage enhanced by jack bean fortification

Processing lamb meat into fermented sausages can reduce the risk of spoilage and extend shelf life. Fermented sausages are commonly made using lactic acid bacteria (LAB), resulting in a product that is acidic and less firm. Therefore, it is necessary to add jack bean flour as a binding agent. This study aims to analyze physicochemical, microbiological and organoleptic characteristics of premium IPB lamb fermented sausages with varying proportions of jack bean flour (0% and 30%). The analyses included pH, water activity (aw), total acid, water, ash, fat, crude protein, carbohydrate, total LAB, E. coli, S. aureus, texture profile analysis (TPA), and sensory evaluation. The incorporation of jack bean flour into lamb meat fermented sausages can elevate the pH, springiness, chewiness, crude protein, and carbohydrate content of the fermented sausages. Furthermore, the addition of jack bean flour may reduce the total acid, aw, gumminess, water content, and bacteria (E. coli and S. aureus). The sensory aspects such as color in fermented sausage with addition of jack bean flour were preferred by the panelists. The addition of jack bean flour increased the total unsaturated fatty acids and essential amino acids in fermented sausages. The incorporation of jack bean flour aligns with the Indonesian National Standards for Meat Sausages 3820–2015 concerning moisture, fat, and protein content. This study suggests that incorporating lamb fermented sausage with 30% jack bean flour could result in significant benefits, including increased nutrition, enhanced sensory quality, improved texture, and extended storage life for fresh lamb products.

Production And Quality Evaluation Of Kokoro (A Maize Based Snack) From Sprouted Maize Suipplemented With African Yam Bean

“Kokoro”, a maize-based snack characterized by low protein was evaluated for nutrients composition by supplementation with African yam bean (AYBF)flour using standard analytical procedures. The maize-based snack (Kokoro) produced from this research work was a blend of unsprouted maize and sprouted maize supplemented with AYBF at different substitutional levels. The proximate content revealed that moisture content, crude protein, fat, ash and fibre as well as carbohydrate contents ranged from 9.23-1054%, 7.82-13.13%, 20.82- 31.73%, 1.52—1.96%, 2.16-2.74% and 41.21-57.14% respectively. Increase in the levels of protein, fat, ash and fibre as the level of substitution increases was observed. Functional properties revealed AYBF can be useful in food application, most especially with cereal based crops. The pasting characteristics although revealed significant variation (P&lt;0.05) among samples, also revealed its uses in food systems. The sensory qualities showed that sample supplemented with 30% AYBF came closely to the reference kokoro, indicating consumers’ preference for supplemented kokoro that an favourably supply needed nutrients when consumed.

Effects of cooking and market classes on nutritional and antioxidant properties of dry bean flours and soluble dietary fiber-rich fractions

Dry beans are a rich source of proteins, starch, dietary fiber, and phenolic compounds, thus exhibiting potential health benefits. Fractionating dry beans, especially soluble dietary fiber (SDF), could be considered a valuable functional food ingredient. This study investigated the effects of pinto and black dry bean market classes and atmospheric pressure cooking on the physicochemical attributes of dry bean flours and the extraction and characterization of SDF-rich fractions. Cooking significantly (p < 0.05) increased the dietary fiber content, altering the macronutrient profile. Raw flours exhibited higher levels of extractable phenols and antioxidant capacity, while cooked flours had more hydrolyzable phenols and associated antioxidant activities. Pinto beans were found to have higher levels of slowly digestible starch (23.76%) and resistant starch (5.24%) compared to black beans (20.63% and 3.22%, respectively). The SDF-rich fraction from cooked flours showed a reduced residual protein content and included pectic polysaccharides, hemicelluloses, and raffinose family oligosaccharides (RFOs), with cooking affecting their molecular weight distribution. These fractions demonstrated shear-thinning behavior and temperature-dependent viscosity. The study highlights the significant influence of market class and cooking process on the nutritional and antioxidant properties of dry beans, suggesting their potential contributions to dietary health.

Nutritional and Organoleptic Value in the Formula Enteral of Growol and Germinated Mung Bean Flour as an Alternative Enteral Type 2 Diabetes Mellitus

Background: Type 2 Diabetes Mellitus (T2DM) is a metabolic disease characterized by increased blood glucose. Nutritional support rich in dietary fiber and high protein can stimulate insulin secretion, thereby inhibiting increased blood glucose. Enteral of Growol-Germinated Mung Bean Flour (ENGROCAJO) is a formula developed from growol flour and germinated mung bean flour. It contains high dietary fiber with protein and is an alternative nutritional therapy for people with T2DM. Hospital Diabetes Mellitus (DM) enteral formula administered to patients is limited to dietary fiber. Objectives: This study aimed to analyze the nutritional value and organoleptic value of the ENGROCAJO formula and compare it with the hospital DM enteral formula. Methods: This was an observational laboratory study developed an enteral formula from growol and germinated mung bean flour. It analyzed the nutritional value using proximate and dietary fiber analysis. The organoleptic assessment utilized a hedonic test with 20 participants. The nutritional and organoleptic contents were compared with hospital DM enteral formula. The difference test between formulas was tested using Kruskal-Wallis with a significant value of p&lt;0.05. Results: The nutritional content in 100 g of ENGROCAJO formula and hospital DM enteral formula includes energy of 386.86 and 329.49 kcal, protein of 41.38% and 20.43%, fat of 2.78% and 8.88%, carbohydrate of 49.08% and 38.55% with dietary fiber of 22.43% and 3.62%. Organoleptic assessment of aroma, color, flavor, and thickness showed that the ENGROCAJO formula had higher quality than the hospital DM enteral formula. However, the flavor aspect showed significant difference (p=0.038). Conclusions: ENGROCAJO formula contains higher protein and dietary fiber compared to the hospital DM enteral formula. There was a significant difference in the organoleptic taste between the ENGROCAJO formula and the hospital DM enteral formula.

EFFECTS OF MUNG BEAN FLOUR ON SPONGE CAKE QUALITY

The possibility of the use of mung bean (Vigna radiata L.) flour, which application is almost unknown in our confectionary, was presented in this article. This study aimed to evaluate the effects of mung bean flour on the quality of sucrose-sweetened sponge cake through its physical and sensory characteristics. Two types of sponge cakes made by a partial and full substitution of wheat flour with mung bean flour were proposed. The methods of descriptive sensory analysis were used for a comparative analysis of the new cakes and the control sucrose-sweetened sponge cake. The newly obtained baker’s goods were characterized with good quality characteristics in comparison with those of the cake without mung bean flour (the control cake-sample). Wheat flour could be replaced up to 100 % with mung bean flour for the preparation of sponge cakes without resulting in an unacceptable product in terms of its physical and sensory characteristics. Increasing mung bean flour up to 50 % had most significant effect on textural sensory characteristics. On the grounds of the received results, it can be expected a potential consumer interest in bakery sweet products enriched with vegetable functional ingredients.

Impact of Corn, Bean, and Semolina Flour Blends and Processing Methods on the Physical Properties and Antioxidant Activity of Instant Noodles

Impact of Corn, Bean, and Semolina Flour Blends and Processing Methods on the Physical Properties and Antioxidant Activity of Instant Noodles

INVESTIGATION OF THE RHEOLOGICAL, NUTRITIONAL, AND SENSORY PROPERTIES OF THE GLUTEN-FREE BREAD PRODUCED FROM RICE, BEAN, AND CHICKPEA FLOUR

In recent years, the demand for gluten-free products has been constantly increasing due to the increase in the number of people suffering from celiac disease. Bread is the main product consumed in our country; therefore, gluten-free bread for celiac patients on the market is mostly of poor quality and low nutritional value, while gluten-free flour has a very high price. The purpose of this work was to investigate the rheological properties of dough, the nutritional value of bread, as well as the sensory properties of gluten-free bread produced from mixtures of raw materials such as rice, chickpea, and bean flour, corn starch, and egg powder. The results showed that the gluten-free bread had different rheological properties, and only mixes M5 and M6 had similar rheological properties, such as dough development, stability, and degree of softening, to the control bread M1. Gluten-free bread from mixtures M2 and M3 had higher contents of protein, fat, cellulose, and minerals, while bread from mixtures M5 and M6 had medium contents. Bread M2 and M3 had acidity levels above the allowed limits which made them unusable or had a short shelf life. Sensory analyses showed that bread M5 had similar sensory properties to the control bread M1 and fell into the same quality category; also, bread from the M5 mixture has a much better taste and aroma. For consumption, we recommend using gluten-free bread from the M5 mixture, which in its composition has 80% rice flour, 7.5% chickpea flour, 5% bean flour, and 7.5% egg powder.

Exploring the Impact of Solid-State Fermentation on Fava Bean Flour: A Comparative Study of Aspergillus oryzae and Rhizopus oligosporus.

Fava bean (Vicia faba L.) is a protein-rich pulse with high nutritional value, but its functional and sensory characteristics limit its application in foods. Solid-state fermentation (SSF) can modify the composition of plant proteins, modulate its functionality, and enhance the sensory aspects. In this study, fava bean flour (FB) was fermented with Aspergillus oryzae and Rhizopus oligosporus to produce FBA and FBR, respectively, ingredients with distinct nutritional, functional, and aroma characteristics. The protein content increased by 20% in FBA and 8% in FBR, while fat levels rose more significantly in FBR (+40%). The overall content of fermentable oligo-, di-, mono-saccharides, and polyols (FODMAPs) decreased by 47% (FBA) and 57% (FBR), although polyol production by A. oryzae was observed. SSF improved the nutritional profile of FBA and FBR, with a notable increase in the concentration of essential amino acids observed, and a reduction in most antinutrients, with the exception of trypsin inhibitors. SSF resulted in the formation of aggregates, which increased the particle size and reduced protein solubility. Emulsions prepared with the fermented ingredients separated faster, and the foaming capacity of both FBA and FBR was decreased, but an increase in water-holding capacity was observed. SSF resulted in the production of predominantly savoury-associated aroma compounds, with compounds characteristic of metallic and mouldy aromas reduced. These results indicate the potential of SSF to transform FB with enhanced nutritional value and improved sensory and functional properties.

Effects of different adzuki bean flour additions on structural and functional characteristics of extruded buckwheat noodles.

Understanding the effects of different additions of adzuki bean flour (ABF) on structural and functional characteristics of extruded buckwheat noodles is important in developing high-quality starchy foods with desirable glycemic indexes. This study explored how varying amounts of ABF in extruded buckwheat noodles influenced their structural and functional characteristics. The findings indicated that adding ABF substantially boosted the levels of protein and flavonoids, while decreasing the content of fat and starch. Adding ABF to the noodles extended the optimum cooking time and led to a reduction in both the stickiness of the cooked noodles and the pore size of the starch gel structure, compared with pure buckwheat noodles. Fourier transform infrared spectroscopy indicated that R1047/1022 increased with the content of ABF increased, while R1022/995 decreased. X-ray diffraction showed that the relative crystallinity of buckwheat noodles was enhanced with increasing ABF amount. Adding ABF notably significantly decreased the estimated glycemic index. The buckwheat noodles extruded with 20% ABF addition demonstrated notably stronger α-glucosidase inhibitory effects than those extruded with no ABF addition. The present study demonstrates that the additions of ABF improved the structure and hypoglycemic activity of extruded buckwheat noodles while decreasing starch digestibility, and the optimal value was reached at an ABF addition of 20%. The study might fill gaps in starch noodle research and provide a new strategy for the development of functional food in the food industry. © 2024 Society of Chemical Industry.

Impact of Particle Size on the Physicochemical, Functional, and In Vitro Digestibility Properties of Fava Bean Flour and Bread.

Fava beans, renowned for their nutritional value and sustainable cultivation, are pivotal in various food applications. This study examined the implications of varying the particle size on the functional, physicochemical, and in vitro digestibility properties of fava bean flour. Fava bean was milled into 0.14, 0.50, and 1.0 mm particle sizes using a Ferkar multipurpose knife mill. Physicochemical analyses showed that the 0.14 mm flour had more starch damage, but higher protein and fat contents. Functionality assessments revealed that the finer particle sizes had better foaming properties, swelling power, and gelation behavior than the coarse particle size. Emulsion capacity showed that for all the pH conditions, 1.00 mm particle size flour had a significantly higher (p < 0.05) oil droplet size, while the 0.5 and 0.14 mm flours had smaller and similar oil droplet sizes. Moreover, in vitro digestibility assays resulted in improved starch digestion (p ˂ 0.05) with the increase in flour particle size. Varying the particle size of fava bean flour had less impact on the in vitro digestibility of the bread produced from wheat-fava bean composite flour, with an average of 84%. The findings underscore the critical role of particle size in tailoring fava bean flour for specific culinary purposes and nutritional considerations.

The Status of Beekeeping in Simada District, Amhara, Ethiopia, with Its Challenges and Opportunities

The study was designed to assess the existing beekeeping practices, constraints, and potential of honeybee production in Simada district. The study was carried out in four proportionally selected kebeles of highland, midland, and lowland agro-ecology. Accordingly, a total sample size of 146 beekeepers, depending on their potential, was interviewed using a structured and semi-structured questionnaire. A semi-structured questionnaire, field observation, and focal group discussion were employed to collect primary data. Descriptive statistics such as mean, frequency, and standard deviation were used to analyze the data. The majority of beekeepers in the district are mail-headed, and the majority can read and write. Beekeepers practiced three hive types but mostly used traditional hives. The majority of honeybee colonies are found in midland agro-ecology, but they are not significantly different (P&amp;lt;0.05). About 57.5% of beekeepers obtain their colony through buying, and their colony increases through reproductive swarming. Beekeepers construct both traditional and top-bar hives from the surrounding available material. Frame hives were obtained from GOs on a credit basis. Beekeepers indicated that the majority of honey was harvested in October and November. The second minor harvesting period was from May to June, which depends on the nature of the yearly rainfall conditions. As the respondent&amp;apos;s described, they stored honey below one year in a plastic jar, clay jar, and plastic sack when plenty of products were obtained and for medicinal value, unless they used honey during harvesting as a source of income. Predators and pests are major constraints on honey bee production, followed by pesticides and herbicides in the study area. Other identified beekeeping constraints were shown in relative order of importance: drought, death of colony, lack of water, migration, and disease are some of the problems that hinder productivity. Honeybees required feed supplementation during the dry season; about 28% of beekeepers fed their colonies with higher supplements made from February to April. The commonly used supplements were peas and bean flour (Shiro), barley flour (Besso), sugar, honey, and others, including Niger.

Production of high-protein Indonesian velvet bean (Mucuna pruriens l.) flour using response surface methodology and characteristic analysis

Production of high-protein Indonesian velvet bean (Mucuna pruriens l.) flour using response surface methodology and characteristic analysis