Haricot beans (Phaseolus vulgaris L.) flour: Effect of varieties and processing methods to favor the utilization of underconsumed common beans

Abstract

Four improved varieties of haricot bean flour prepared by soaking, autoclaving, germination, and germination followed by autoclaving were investigated. The objective was to obtain information on the effect of varieties, processing methods and their interactions on flour quality. The moisture, crude protein, crude fat, crude fiber, ash, and carbohydrate contents of flours were from 8.05 to 9.72%, 23.11 to 27.96%, 1.33 to 2.87%, 3.82 to 5.97%, 3.45 to 5.52%, and 51.79 to 57.14%, respectively. The flour produced through germination followed by the autoclaving method showed a significant reduction in tannin, phytate, and oxalate contents with less acceptability by the consumer while the one that produced through germination increased in total flavonoids (2.79 to 3.69 mg QE/g), total phenol content (0.72 to 1.04 mg GAE/g) and DPPH scavenging activities (EC50). Germination showed increased foaming and emulsifying capacity; however, autoclaving and germination followed by autoclaving noticeably reduced foaming capacities.

Keywords

• Functional properties
• Haricot beans flour
• Phytochemicals properties
• Processing method
• Variety