Comparison of physico-chemical qualities of the small and large red kidney beans (Phaseolus vulgaris L.) flour
DOI:
https://doi.org/10.59797/journaloffoodlegumes.v30i3.487Keywords:
Hydration, Kidney bean, Physico-chemical properties, SoakingAbstract
Phaseolus vulgaris is an herbaceous annual plant known for its edible beans, used both as the dry seed and as unripe fruit, both of which are referred to as beans. Kidney beans and other beans such as pinto beans, navy beans and black beans are known scientifically as Phaseolus vulgaris. In many developing countriesedible dry beans of Phaseolus vulgaris L. are used as a major and inexpensive dietary source of protein. Besides having high protein content, the Phaseolus family is also a very good source of vitamins, minerals (calcium, potassium, magnesium, copper, phosphor, and iron), complex carbohydrates and unsaturated fatty acids, which are beneficial to human health The present study was undertaken to determine the physico-chemical properties viz., colour, hundred seed weight, hundred seed volume, density, hydration cofficient, hydration capacity and hydration index; proximate composition and mineral content of small and large red kidney beans before and after soaking. The results revealed that the kidney beans are good source of nutrients. Significant difference existed between seed weight, volume, hydration capacity, hydration cofficient, hydration index of both the kidney beans. comparatively higher content of moisture (12.49 %), crude protein (26.95%), crude fat (1.91%), crude fiber (8.16%), calcium (133.5 mg/ 100 g), iron (5.64 mg/ 100 g) before soaking were observed in large red kidney beans whereas, higher values for total ash (3.84 %), carbohydrate (50.94 %), physiological energy (311.75 kcal/100g) before soaking were observed in small red kidney beans.
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