Nutritional composition, anti-nutritional, and technological properties of flours from Brazilian common bean genotypes

Abstract

This study aimed to evaluate the nutritional and technological quality of the flour from different common bean groups (carioca, black, pink, and purple), to verify its potential application as an ingredient in food products. The carioca bean flours had the greatest content of dietary fiber (15-18 g 100g^-1), essential amino acids (Met and Cys), Fe content (63 mg kg^-1) combined with the lowest phytate: Fe molar ratio (6.6). It also presented low water absorption (WAI), high water solubility, and intermediate values of peak viscosity (775 cP). The black beans showed the maximum amount of essential amino acids and lipids, and low content of phytates (0.4%). Black bean flour showed the greatest viscoamylographic values, WAI, foaming capacity (FC), foam stability (FS), emulsifying capacity (EC), and emulsion stability (ES). Instead, the pink and purple beans had the lowest viscoamylographic profile, EC, and ES values. The purple grains presented the highest protein amount (22 g 100g^-1), and a high molar ratio between phytate to Zn and Fe (18.8 and 9.7, respectively). The pink grains presented high Try and carbohydrates contents, and a low Zn quantity. In general, despite the differences observed, the flours had advantageous nutritional and technological properties for different applications in the food industry.