Chemical and functional characterization of raw and cooked bean flours from the Pinto Saltillo and Black varieties, from the State of Durango
DOI:
https://doi.org/10.18633/biotecnia.v24i3.1532Keywords:
Starch, raw beans, cooked beans, dietary fibre, proteinAbstract
The objective of the present work was to carry out the chemical characterization, and the water and oil retention capacity of flours from two varieties of common bean (Phaseolus vulgaris L.), harvested in the state of Durango, México. The flours were obtained from raw and cooked beans. From the results, it was observed that the content of protein and total starch was significantly higher in cooked samples than in the raw ones. On the contrary, resistant starch decreased considerably, it was found in the range of 10.7 to 37.2 g/100 g for raw beans and from 6.6 to 9.3 g/100 g for cooked beans. In general, the total dietary fiber content for raw beans was lower (37.2 to 53.9 %) than for cooked beans (33.9 to 56.4 %), increasing the soluble fraction from 6.1 to 8.9 %. The water and oil absorption capacity were superior in the cooked samples. This study contributes to the knowledge of the wide composition in the two varieties of beans studied that would be useful for their commercialization in the case of raw beans and their processing by applying a heat treatment.
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