Abstract

SOTO-QUINONES, MC et al. Chemical and functional characterization of raw and cooked bean flours from the Pinto Saltillo and Black varieties, from the State of Durango. Biotecnia [online]. 2022, vol.24, n.3, pp.94-100.  Epub June 19, 2023. ISSN 1665-1456.  https://doi.org/10.18633/biotecnia.v24i3.1532.

The objective of the present work was to carry out the chemical characterization, and to determine the water and oil retention capacities, of flours from two common bean varieties (Phaseolus vulgaris L.) cultivated in the state of Durango, México. Flours were obtained from raw and cooked beans. Protein and total starch contents were significantly higher in cooked samples than raw flours. On the contrary, the resistant starch content decreased considerably in heat-treated samples, ranging from 10.7 to 37.2 g/100 g in raw beans flours and from 6.6 to 9.3 g/100 g in cooked beans flours. In general, the total dietary fiber content was lower in raw flour (37.2 to 53.9 %) than in cooked flour (33.9 to 56.4 %) with an increase in the soluble fraction between 4.7 to 8.9 % in cooked samples. The water and oil absorption capacities were higher in the cooked samples. This study contributes to the knowledge of the chemical composition of the two beans varieties studied and the functionality of their flours.

Keywords : Starch; cooked beans; raw beans; dietary fiber; protein.