Bean Flour Research Articles

Effect of Temperature and Substitution of Jack Bean (Cannavalia Ensiformis) Flour on the Chemical Properties of Seasoned Flour

Effect of Temperature and Substitution of Jack Bean (Cannavalia Ensiformis) Flour on the Chemical Properties of Seasoned Flour

Study of Making Steamed Brownies Premix Flour Made From Mung Beans Flour (Vigna radiata) and Pumpkin Flour (Cucurbita moschata)

Brownies are food products that have a distinctive sweet chocolate taste with a soft texture. Brownies are generally loved by people from all walks of life, from children to adults, so they can be developed into highly nutritious products. By adding local vegetables such as mung beans and pumpkin, the aim was to use raw materials to diversify products and improve the nutritional value of products. This study aimed to determine the best formulation and nutritional profile of steamed brownie premix flour that uses mung bean flour and pumpkin flour. The research method employed five treatments followed by tests, known as sensory tests, including color, aroma, taste, and texture. The best treatments obtained will be tested for ash, water, protein fat fiber, and carbohydrate content. The nutritional content of formulated brownies flour were A0 treatment (Protein 14.49%, Fat 18.94%, Carbohydrates 41.16%, Fiber 24.86%), A2 (Protein 15.54%, Fat 22.50%, Carbohydrates 33.11%, Fiber 28.87%), and A3 (Protein 17.99%, Fat 24.59, Carbohydrates 28.55%, Fiber 30.88%). The best formulation for a steamed brownie premix using mung bean flour and pumpkin flour, namely, A2 treatment (40% wheat flour: 30% mung bean flour: 30% pumpkin flour).

Brašno i izolati proteina boba kao delimični supstituenti u hlebu od mešavine pšenice i tritikalea - tehnološka i senorska svojstva

The incorporation of faba bean flour (FBF) and protein isolate (FBI) into wheat-triticale flour blends is a potential promising strategy to enhance the nutritional and functional properties of bread. This study aimed to investigate the potential of these ingredients from both technological and sensory perspectives. Multiple analyses were conducted, including chemical composition, texture profile analysis, colour, specific volume and sensory properties of breads made with a blend of wheat and triticale flours (70:30). Part of the blend was substituted with either 20% faba bean flour or 7.2% faba bean protein isolate to ensure an equal proportion of faba bean protein in the final formulations. The results showed a significant increase in protein content for both FBF and FBPI breads, with the faba bean protein isolate also increasing the ash content. Texture profile analysis (TPA) indicated that the substitutions affected bread properties by increasing hardness, gumminess, and chewiness, particularly in bread with FBI. However, cohesiveness, springiness, and resilience decreased similarly in both cases. Additionally, the specific volume decreased with the addition of faba bean flour and protein, especially in FBI bread. From the colour aspect, analysis revealed a darker hue and a more pronounced reddish nuance in the bread crust in FBF and FBI breads. Sensory evaluation indicated a slightly lower overall likeability with faba bean addition, yet the breads remained acceptable to the panellists. Detailed sensory analysis supported the TPA findings and colour differentiation, showing higher values for hardness, crust compactness, and crumbliness. Texture and colour were rated lower compared to the control sample. Moreover, both FBF and FBI breads exhibited higher overall odour intensity. Specifically, bread with the protein isolate had less uniform pores and a more pronounced flour/cereal/bran odour. In contrast, bread with faba bean flour had more uniform pores but a noticeable bitterness. In conclusion, this study demonstrates that faba bean flour and protein isolate can be used as partial substitutes in wheat-triticale flour blends to produce bread with acceptable properties. This leaves room for future in-depth analysis and modifications to address the identified challenges.

Economical Assessment of NSPRI Parabolic Shaped Solar Dryer for Cowpea Flour Production

Cowpea (Vigna unguiculata) is a crucial staple crop in sub-Saharan Africa, providing essential nutrients but facing challenges in storage and processing. This study presents an economic assessment of the NSPRI Parabolic Shaped Solar Dryer (PSSD) for cowpea flour production, focusing on its potential impact on food processing and economic development. Cowpea, a vital legume in sub-Saharan Africa, offers nutritional benefits but faces challenges in storage and processing due to traditional drying methods. The research explores the utilization of solar drying technology to enhance cowpea preservation and value addition. The study area, Stop Hunger Women Cooperative Investment and Credit Society Limited in Ibadan, Nigeria, served as the research site. The NSPRI PSSD, with its innovative design optimized for solar radiation absorption, provided an efficient drying environment for cowpeas. Economic analysis, including Return on Investment (ROI) of 64%, Benefit-Cost Ratio (BCR) of 1.64, and Payback Period (PBP) of approximately one year and seven months, was determined to assess the viability of bean flour production using the solar dryer. The study underscores the economic viability of adopting solar drying technology for food processing, offering benefits such as reduced post-harvest losses, improved food quality, and potential employment generation. These findings provide valuable insights for stakeholders seeking sustainable solutions to enhance food security and economic growth in agricultural communities.

Physical characteristics of extrudate from mixed corn grit – red bean flour with treatment of moisture content and extruder barrel temperature

Extruded snacks, typically derived from low-protein corn, can significantly benefit from the incorporation of red beans to boost their protein content and enhance overall nutritional value. In this study, the influence of feed moisture content and extruder barrel temperature on various physical attributes of the extruded products, including moisture content, particle density, bulk density, expansion ratio, and hardness, were examined. The snacks were produced using a SYSLG-IV twin-screw extruder with a throughput capacity of 10-15 kg/h. The ingredient composition remained consistent, consisting of a 20% red bean flour and 80% corn grit blend. Three moisture content levels (14%-18%) and three different extruder barrel temperature settings (120°C-140°C) were used as variables. The results demonstrated that both variables significantly impacted the physical properties of the extruded snacks. Specifically, an increase in feed moisture content or a decrease in barrel temperature led to higher moisture content (1.01%-1.82%), greater particle density (0.17 g/cm3-0.39 g/cm3), increased bulk density (0.12 g/cm3-0.32 g/cm3), greater hardness (8.34 N-32.18 N), and reduced expansion ratio (2.17-3.0).

Modifications of physicochemical, functional, structural, and nutritional properties of a field bean protein isolate obtained using batch and continuous ultrasound systems

An overview of the protein extracted from US-treated germinated field bean flour and its effect on structural, functional, and SDG golas.

UTILIZING EXPERIMENTAL COMBINATION DESIGN: OPTIMIZATION OF FOOD BAR RECIPE BASED ON PURPLE SWEET POTATO

Modern food technology can create nutritious goods that are useful and simple to consume. Food bars are convenient, calorie-dense, and healthy items. It is usually made from a variety of culinary ingredients combined and then molded into a sturdy, handy product. The goal of this study is to create a food bar using a blend of dried strawberries (DS), moringa flour (MF), mung bean flour (MBF), and purple sweet potato paste (PSPP). The formulation of DS, MBF, MF, and PSPP was improved by utilizing a mixture design of experiments with Minitab software. The predicted outcomes of this formulation are maximal antioxidant activity, maximum total flavonoids, and maximum total phenolic. Using 54.84% purple sweet potato paste (PSPP), 6.21% moringa flour (MF), 33.95% mung bean flour (MBF), and 5.00% dried strawberries (DS) allowed for an ideal maximal antioxidant activity. The antioxidant activity was 16.44 mg TE/g; the total flavonoid was 11.35 mg QE/g; and the total phenolic was 10.70 mg GAE/g.

Quality Characteristics and Sensory Properties of Bread Elaborated with Flour Blends of Wheat and African Yam Bean

This study evaluated quality characteristics and sensory properties of bread elaborated with flour blends of wheat and African yam bean. The wheat flour was procured, while the purchased African yam bean seeds were cleaned, sorted, washed and steeped in 2.5 litres of clean water for 12 h with intermittent changing of soaking water at 3 h intervals, drained, sprayed on moistened jute bag spread on malting table and covered with moistened jute bag. The seeds were germinated for 72 h with occasional sprinkling of water. Thereafter, harvested imbibed seeds were dried in a hot air oven at 60⁰C for 12 h and converted into flour with attrition mill. Wheat flour and African Yam Bean flour were sieved individually with 60 mm mesh size sieve. The flours were blended in the percentage ratios (W: W) of 100:0, 90:10, 80:20 and 70:30 for samples A, B, C and D, respectively. Three grams of yeast (Saccharomyces cerevisiae, Foshan Ceng Goa Food Co. Ltd, De Rich Instant Dry) were dissolved in clean bowl with 30 l of water and 10 g sugar of the stipulated receipe and left for 1 h to activate at ambient temperature (29 ± 1⁰C). The flour blends were evaluated for proximate composition, functional properties and consumer acceptability. Preference ranking tests were conducted to describe and evaluate the acceptability of the bread loaves according to hedonic scale on texture, flavour, colour and overall acceptability using a 9-point, where1 = dislike extremely and 9 = extremely like. The data generated were analyzed statistically using one way analysis of variance and means separated by Tukey test at 5% level of Significance. The results showed that sample D – 30% substituted African yam bean flour had higher swelling index (1.81g/g), water absorption capacity (160.00%), protein content (14.89 %), fat content (2.80%), panelists textural scores (6.55) and the least flavour scores (4.05),colour scores (5.70) and overall acceptability scores (3.85) compared to other samples. There were no statistically significant differences (p > 0.05) in overall acceptability scores of samples B, C and D. The overall acceptability scores showed that samples acceptance decreased with increased levels of substitution with African yam bean seed flour.

Development of Nutritious Sprinkles from Chicken Feet and Mung Beans for Pregnant Women at Risk of Chronic Energy Deficiency

This research was aimed to develop the formulation of nutritious sprinkle made from chicken feet and mung beans and evaluate its nutritional and sensory quality. This pre-experimental study used a Completely Randomized Design (CRD). The sensory evaluation showed that most of the panelists accepted all formulations. The most preferred formulation based on the ranking test was F2 (chicken feet flour:mung bean flour of 2:1), which is suggested for use in energy-dense food. The water and protein content of the new formulation met the standard of supplementary food for pregnant women at risk of chronic energy deficiency. It is also claimed that the formulation can be used as a high protein and high calcium food.

Formulation of Emergency Food Bars Made from Cassava Flour and Red Bean Flour

The aim of the study was to find the best formulation of emergency food bars based on cassava and red bean flour. This study was an experimental study with a completely randomized design with 2 replications. According to the organoleptic test of 43 panelists, F3 (42:58) was the best formulation in terms of color, taste, and aroma preferences. The nutrient content analysis showed that the energy of the food bars was about 232.46 kcal per 50 g, which is close to the minimum standard for emergency food. The nutrient content of the emergency food bars per 100 g were carbohydrate 62.84 g, protein 9.81 g, total fat 19.37 g, energy from fat 174.33 kcal, total energy 464.93 kcal, water content 5.46 g, and ash content 2.52 g.

Quality attributes of cookies from wheat, lima bean and tigernut composite flour

Cookies are widely consumed throughout the world especially among children. They are ready-to eat, convenient and inexpensive food products, containing digestive and dietary principle of vital importance. This study investigated the quality attributes of cookies from wheat, lima beans and tigernut composite flour. Wheat flour was blended with lima beans and tigernut flour at the ratios of 90:5:5, 85:10:5, 80:15:5, 75:20:5 and 70:25:5, respectively. The flour blends were analysed for proximate, functional and pasting properties while the cookies produced from the blends were analysed for anti-nutritional, colour and sensory properties using standard laboratory procedure. Data obtained were subjected to analysis of variance, and mean values were separated using Duncan’s multiple range test. The moisture content, crude fat, crude protein, total ash, crude fibre and total carbohydrate ranged from 8.09%-10.82%, 4.24%-5.58%, 7.04%-8.08%, 1.65%-2.10%, 3.06%-3.48% and 72.68%-73.10%, respectively. Increase in lima bean substitution led to increase in bulk density, water absorption capacity, oil absorption capacity, swelling capacity except solubility index. Significant differences were observed in the pasting properties of the flour blends. Phytate and tannin content of the cookies ranged from 0.574-0.634% and 0.168-0.231% while range of values for lightness, redness and yellowness of cookies were: 38.82-40.04, 6.90-7.96 and 16.26-18.26, respectively. However, cookies prepared from blend of 70% wheat flour, 25% lima bean and 5% tigernut flour were the most preferred in terms of overall acceptability.

Research on the characteristics of model meat systems with emulsion gels including different legume flours

In this study, it was aimed to decrease the animal fat content of the meat products without changing the quality of the products. To this end, emulsion gels prepared with sunflower oil and legume (pea, lentil, bean and chickpea) flours were utilized in place of 50% and 75% animal fat in the model meat system. The moisture (%) of the control was 71.28, but in the treatments the values were between 72.84 and 74.27. The protein amounts of the samples containing emulsion gels were in the range of 69.30-72.28 g /100 g dw, whilst the amount of control was 65.63 g /100 g dw. According to these results the moisture and protein amounts of the samples containing emulsion gels were similar to each other (p>0.05), but higher than the control (p<0.05). The fat content lowered in the experimental samples as expected (p<0.05). The pH values of the samples were 6.27-6.41 and similar to control in most of the samples (p>0.05). No significant difference was determined among the color (L * and b *) values and the water holding capacity (WHC) of the samples. The texture values (hardness, binding, flexibility, chewiness) of the products were similar to the control (p>0.05). NMR studies showed that there were differences in T2 relaxation times which is related to free moisture in the product (p<0.05). Morphological images of the treatments were observed by Scanning Electron Microscope (SEM). In general, substitution of animal fat with emulsion gels prepared with vegetable oil and legume flours at these amounts improved the nutritional properties of the products by increasing the protein amount and decreasing the fat content. Moreover, no undesirable effect was observed in the products such as water and oil leakage.

Peningkatan Kadar Serat Brownies Kukus dengan Penggunaan Tepung Kacang Merah (Phaseolus vulgaris L.)


 
 
 Brownies are a type of dark brown cake with a soft texture, a distinctive chocolate aroma and a sweet taste. Generally, flour-based brownies have a low fiber content. Therefore, red bean flour is expected to be used to increase fiber content. The purpose of this study was to determine the effect of using red bean flour on the fiber content of steamed brownies and produce steamed brownies with high fiber content and the best characteristics. This study used a completely randomized design (CRD) with the treatment ratio of wheat flour and red bean flour, namely: 100:0, 90:10, 80:20, 70:30, and 60:40 repeated 3 times to obtain 15 experimental units. The data obtained were analyzed by Analysis of Variance (ANOVA), followed by the Duncan Multiple Range Test (DMRT). The results showed that the use of red bean flour had a significant effect (P<0.05) on crude fiber content, moisture content, ash content, protein content, fat content, carbohydrate content, and sensory properties of steamed brownies, but had no significant effect (P > 0.05) on the sensory properties of the color of steamed brownies. Treatment of 70 percent wheat flour and 30 percent red bean flour was the best treatment with 5.08 percent crude fiber content, 23.66 percent moisture content, 2.20 percent ash content, 8.84 percent protein content, 33.81 percent fat content, carbohydrate content of 31.46 percent with color, aroma, texture, taste and overall acceptance favored by the panelists.
 
 

Perbandingan Tepung Talas Kimpul (Xanthosoma sagittifolium) Termodifikasi dan Tepung Kacang Merah (Phaseolus vulgaris) Terhadap Karakteristik Non-Flaky Crackers


 
 
 Non-flaky crackers are crackers that are not layered inside. Generally, crackers which are made from wheat flour have a low fiber content, cocoyam autoclaving-cooling modified flour can be used as a substitute for wheat flour to increase dietary fiber. Cocoyam modified flour has a low protein content, so red bean flour needs to be added to increase protein content of crackers. The purpose of this study is to determine the effect of the ratio of modified cocoyam flour and red bean flour on non-flaky crackers and to obtain non- flaky crackers with the best characteristic. The research design of this study is completely randomized design with 5 treatment levels, 90:10, 80:20, 70:30, 60:40, and 50:50 repeated 3 times to obtain 15 experimental units. The data obtained was analyzed by ANOVA, then proceed with DMRT test. The results showed that the comparison of modified cocoyam flour and red bean flour had a significant influence (P<0,05) on chemical properties including water content, texture tests including hardness, fracture, crunchiness, chewiness, cohesiveness, color test including L*, a*, b*, browning index, hedonic test including color, texture, taste, overall acceptance. The best treatment was the comparison of 70% modified cocoyam flour and 30% red bean flour with hardness 75,70 N, fracture 4,87 N, crunchiness 37,50 Nmm, chewiness 27,88 N, cohesiveness 0,45, water content 2,71%, ash content 3,89%, protein content 9,74%, fat content 0,17%, carbohydrate content 83,49%, dietary fiber content 4,88%, resistant starch content 3,95%, browning index 68,55 (L* 48,00; a* 7,30; b* 34,83), the color is like slightly, the aroma is neutral, the texture is like slightly, the taste is like slightly, and the overall acceptance is like slightly.
 
 

Effects of Roasting Temperature on Anti-Nutritional Factors and Antioxidant Property of Adzuki Bean (Vigna angularis) Flour

Roasting process could be used to reduce the anti-nutritional factors (ANFs) of adzuki bean (Vigna angularis). In this research, adzuki beans were roasted for 20 min at different temperatures of 150 oC (R150), 165 oC (R165) and 180 oC (R180). The effects of roasting temperature on ANFs and antioxidant activity of resultant adzuki bean flour were investigated. Results indicate that roasting resulted in significant decreases in antinutrients including tannins (30 – 37%), and antitrypsin inhibitors (63 – 70%). Additionally, the reduction in trypsin inhibitors was proportional to the increase in roasting temperature. However, this trend was not observed in the reduction of tannins. Roasting also caused the loss of about 10 – 20% anthocyanin content, and hence the resultant antioxidant capacity of roasted samples also decreased as compared to that of raw bean flour. The results also imply that with low levels of ANFs and relatively high anthocyanin content, roasted adzuki bean flour could be potentially used in combination with or as substitutes for cereal flour in the preparation of bakery products.

Innovation of Red Bean Flour as A Substitution for Wheat Flour in Making Noodle

Red bean flour is a type of legume that has many benefits for the body, it's just that its use is not optimal. In this experiment, the researchers innovated noodles by changing the main ingredient with red bean flour. This study aims to find out, 1) How to properly process red bean flour in processed red bean noodles. 2) Can red bean flour be used as a substitute for wheat flour in making noodles. 3) How is the consumer response to aspects of taste, color, texture and aroma of red bean flour noodles. Data collection methods used by researchers are questionnaires, literature studies, and interviews. The test method in this study uses organoleptic testing and the data obtained will have problems in the frequency distribution of the data. The results showed that the cooking methods and procedures for red bean flour noodles and wheat flour noodles had differences. This difference is based on processing methods and processing procedures. The first experiment required an additional ingredient as an adhesive, the second experiment had good results but required an adhesive other than wheat flour, the third experiment required an unsuitable adhesive material, the fourth experiment required the addition of the composition of the ingredients, changes in cooking methods and procedures. The fifth experiment of noodles produced was good and fulfilled standard noodles in general. Based on the results of organoleptic testing of noodles in this study, the taste assessment of wheat flour noodles has a rating of 3.1. while the taste assessment of red bean flour noodles was 3. The assessment of the color aspect of wheat flour noodles had a rating of 2.9. while the color assessment of red bean flour noodles was 2.6. Assessment of the texture aspect of wheat flour noodles has a rating of 2.9. while the texture assessment of red bean flour noodles was 2.8. Assessment of the aroma aspect of wheat flour noodles has a rating of 2.9. while the aroma rating of red bean flour noodles is 3. From the assessment above, in terms of quality, the aspects of taste, color, aroma, texture of red flour noodles are the same as wheat flour noodles.

Obtaining an Oily Ingredient Rich in PUFAS and Tocopherols and a High-Nutritional-Value Flour from Beans (Phaseolus vulgaris L.) by Supercritical CO2 Extraction.

The objective of this work was to carry out a preliminary study of the fractionation by supercritical CO2 (sc-CO2) extraction of two varieties of Peruvian beans (Phaseolus vulgaris L.), white (WB) and red (RB), to obtain two novel products: an oil rich in essential fatty acids and tocopherols and a defatted flour with high nutritional value and amino acids. The extraction temperature and pressure were optimized using the response surface methodology (RSM) and the extraction kinetics were optimized using the Spline equation. The results revealed that the best extraction conditions for WB and RB were 396.36 Bar, 40.46 °C, with an efficiency of 1.65%; and 391.995 Bar, 44.00 °C, with an efficiency of 1.12%, respectively. The WB and RB oils presented a high degree of polyunsaturation (63.2 and 52.8%, respectively), with oleic, linoleic, and linolenic fatty acids prevailing. Gamma-tocopherol was the predominant antioxidant in both oils. The residual flours (WB and RB) obtained after extraction with sc-CO2 had a high average content of proteins (23%), carbohydrates (61%), and minerals (3%). The limiting amino acids of WB were: Fen + Tyr, Leu, Lys, and in RB, only Leu was limiting. The viscosity of the solutions (20%) of the WB and RB flours mainly adjusted to the Waele's Ostwald model (r = 0.988). It is concluded that both products (oil and bean flour) obtained in an optimized manner using an eco-friendly technology with sc-CO2 have high nutrient and bioactive component content and can be used in the development of new ingredients and healthy foods of plant origin.

DAYA TERIMA DAN KANDUNGAN PROTEIN KUE BAGEA SUBSTITUSI TEPUNG IKAN GABUS (OPHIOCEPHALUS STRIATUS) DAN TEPUNG KACANG MERAH (PHASEOLUS VULGARIS L)

Bagea cake is a typical cake from Palopo City, South Sulawesi. The main ingredient is starch, therefore the nutritional content is mostly carbohydrates. Bagea cake substituted with snakehead fish meal and red bean flour can increase protein content. This study aims to determine the acceptability and protein content of bagea cake substitutes for snakehead fish meal and red bean flour.This type of research is Pre-experimental acceptability test using organoleptic test with a total of 25 panelists. Statistical test using Friedman test. Analysis of protein content using the Kjeldahl method. Data is presented in tabular form accompanied by explanations in narrative form.The results showed that the most preferred acceptability of bagea cake substituted with snakehead fish meal and red bean flour from the aspect of color, aroma, texture, and taste was bagea cake with a concentration of 15%:15%. The results of laboratory tests showed that the protein content in bagea cakes at a concentration of 15%:15% was 6.096 per serving of bagea cakes.It is recommended that in making bagea cake substitutions of snakehead fish meal and red bean flour use a concentration of no more than 15% so that it can be accepted by panelists from the aspect of color, aroma, texture and taste.

The effect of heat moisture treatment times on physicochemical and digestibility properties of adzuki bean, pea, and white kidney bean flours and starches

The effects of heat moisture treatment (HMT) times on the physicochemical properties of three bean flours and their starch were analyzed. The colors of L*, b* and ΔE values increased significantly with time. The adzuki bean and pea flours showed better WAI and SP, and better gelation of starch at 2 h. The rheological properties of mixed HMT dough (3:7) exhibited the typical solid-like weak gel behavior. HMT had a significantly decreased on the pasting viscosity of bean flour starch with treated time. HMT caused the starch granules damage, but did not radically change the crystal type. FTIR results showed more proteins attached to the surface of starch granules, and the short-range molecular order decreased the DO at 2 h. In vitro digestibility inferred that RDS converted into SDS and RS. These results indicated that HMT significantly affected the digestibility and physicochemical properties of bean flours.

Rice bean-adzuki bean multitrait near infrared reflectance spectroscopy prediction model: a rapid mining tool for trait-specific germplasm.

In the present era of climate change, underutilized crops such as rice beans and adzuki beans are gaining prominence to ensure food security due to their inherent potential to withstand extreme conditions and high nutritional value. These legumes are bestowed with higher nutritional attributes such as protein, fiber, vitamins, and minerals than other major legumes of the Vigna family. With the typical nutrient evaluation methods being expensive and time-consuming, non-invasive techniques such as near infrared reflectance spectroscopy (NIRS) combined with chemometrics have emerged as a better alternative. The present study aims to develop a combined NIRS prediction model for rice bean and adzuki bean flour samples to estimate total starch, protein, fat, sugars, phytate, dietary fiber, anthocyanin, minerals, and RGB value. We chose 20 morphometrically diverse accessions in each crop, of which fifteen were selected as the training set and five for validation of the NIRS prediction model. Each trait required a unique combination of derivatives, gaps, smoothening, and scatter correction techniques. The best-fit models were selected based on high RSQ and RPD values. High RSQ values of >0.9 were achieved for most of the studied parameters, indicating high-accuracy models except for minerals, fat, and phenol, which obtained RSQ <0.6 for the validation set. The generated models would facilitate the rapid nutritional exploitation of underutilized pulses such as adzuki and rice beans, showcasing their considerable potential to be functional foods for health promotion.