Effect of Thermal Processing on Functional Propoerties of Bean Flour

CRSP:   |  Region:   |  Topic:   |  Database:

N.V. Mulinda; I. Nyagahungu; H. Vasanthakaalam; A. Sinha; R. Jeyakumar; D. Uwamariya; R. Mazur

Type of Document:


Not Available

Date of Publication:
February 2012

Place of Publication:
Not Available


A poster presented at the 2012 Global Pulse Researchers Meeting, Kigali, Rwanda- “Transforming Grain-Legume Systems to Enhance Nutrition and Livelihoods”. Abstract: Protein content in legumes range from 20% to 25% (Lusas et al, 20). Bean is the second most popular crop grown in Rwanda after banana (CIAT, 2004). The display of several properties of protein viz., water & fat binding, emulsification capacity, aeration, viscosity etc., indicate that they can be used in different food systems & is of great interest among researchers. The study aimed to assess selected functional properties and subject the results of foaming capacity to predictive modelling. The study found that Boiled and roasted bean flours can be used as thickeners & can be used in child feeding because they are denser. It is also recommended to use raw bean flour as aerating agents in food systems such as whipped toppings & ice cream mixes that require stable high foam volumes when whipped.

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