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"In vitro
protein digestibility and physicochemical properties of dry red bean (Phaseolus
vulgaris) flour: effect of processing and incorporation of soybean and cowpea
flour",
J Agric Food Chem 2001 May;49(5):2465-71, Njintang NY, Mbofung CM, Waldron KW.
Faculty of Science, ENSAI, University of Ngaoundere, P.O. Box 455, Ngaoundere,
Cameroon.
A study was carried out to determine the effect of germination and drying
temperature on the in vitro protein digestibility and physicochemical properties
of dry red bean flours. A 2 x 3 factorial experiment with two treatments
(germination and nongermination) and three drying temperatures was used for this
purpose. The effect of particle size on water absorption capacity of bean flour
was investigated. In addition, the effect of incorporating soybean and cowpea
into the red bean flour on functional properties was equally investigated.
Results reveal that protein digestibility increased with germination and also
with drying temperature. Drying at 60 degrees C produced flours of optimum
functional characteristics, although the hydrophilic/lipophilic index was high
and the solubility index reduced. Germination and particle size as well as
drying temperature all affected the water uptake properties of bean flours.
Incorporation of soybean and cowpea flour into germinated bean flour at levels
of 10 and 30%, respectively, produced a composite with higher functional
properties.
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