Physicochemical and functional properties of aged grains flour from different dry common beans

Abstract

This work describes the functional and nutritional quality of the flour of 10 common beans to verify their potential for application as ingredients in food products. Bean flours were prepared from seven carioca and three colored bean grains. The higher content of protein (25 g·100 g−1), fat (1.5 g·100 g−1), and low carbohydrate (55 g·100 g−1) was found in the pink bean. The purple bean presented the highest phenolic content (54.47 mg·g−1), anthocyanins (76.4 μg·g−1), and antioxidant activity (21.17 μmol Trolox·g−1). The carioca bean flour presented a low content of phytates (4.84 mg·g−1) and tannins (0.0 mg·g−1). Concerning the pasting properties, the bean flour presented a high variation for the final viscosity (227–1,934 cP), setback (147–596 cP). For water solubility and emulsification capacity, carioca bean showed high values (28 g·100 g−1 and 59%, respectively). The aged bean flours may be suitable for various food applications due to their variability in nutritional composition and technological parameters.

Practical applications We have obtained flours from different aged common beans. Our interest is to expand the use of aged beans as an ingredient (i.e., as flour) by showing its functional and nutritional properties as well its potential for use in various food systems. We show that the aged bean flour presented a potential for application as an ingredient in food products (e.g., soups, creams, pasta, and others). Additionally, bean flours may permit the development of food products with nutritional appeal since beans are an important source of nutrients.