Functional‐Properties of Raw and Heat Processed Brown Bean (Canavalia rosea DC) Flour

Abstract

The proximate composition and the functional properties of the flour of brown bean (Canal&& rosea DC) were investigated. Brown bean flour had 27.1 g/lOOg dry weight (DW) crude protein and 7.6 g/lOOg DW ether extractives. The brown bean flour had good water and oil absorption but poor gelation properties. Solubility of the brown bean protein was minimal at pH 4.0 but increased at pH 10. Foaming capacity of the flour could be improved by increasing concentration as well as by adding NaCl and was influenced by pH. Emulsion capacity was dependent on pH and salt concentration. Heat processing generally reduced the foamability and emulsification capacity of the brown bean flour.

Functional properties of raw and heat processed cashew nut (Anacardium occidentale, L.) kernel protein isolates

“…Corresponding values for oil absorption were 1.53 ml/g and 1.40 ml/g, respectively. Similar behavior in raw and heat treated guar [31], beans [1,2,15] and cowpea [23] proteins have also been reported. Both the isolates possessed inferior water absorption capacities than the pure industrial casein, while their oil absorption capacities were superior to that of industrial egg albumin.…”

“…In the similar way the emulsifying capacity of RCNI was also higher than that of HCNI. Dependence to pH of emulsifying capacity or solubility of different protein isolates has been reported by various workers [1,2,9,13,23,31].…”

“…the pea [20], soy [30,37] and beans [22,25]. Effect of heat treatment on the reduction in protein solubility had been reported for beans [1,2,15], peas [20] and for cowpeas [23]. The data on water and oil absorption capacities of the cashew nut proteins are presented in the Table 2.…”

Comparative Analyses of the Moisture Isotherms, Proximate Compositions, Physical and Functional Properties of DriedCola nitida and Garcinia kola Kernels

“…However, the C. nitida and G. kola kernels showed resemblance with mango kernel (Arogba, 1997) in exhibiting virtually no foaming properties. Although foaming ability is concentration-dependent (Sathe and Salunkhe, 1981;Abbey and Ibeh, 1987), low albumin and globulin contents of a protein type could also cause low foamability (Desphande et al, 1983). It could be recommended, therefore, that the protein isolates of C. nitida and G. kola kernels be obtained and characterized.…”

Functional Properties and Nutritional Quality of Some Wild and Edible Bean in Nigeria

“…The edible types are known to be used especially in developing countries as a staple of diet, due to their relatively very low cost, high nutritional value and health benefit [4] [5]. They are also explored more in the developed countries as ingredients primarily to provide a variety of functional properties, including desirable structure, texture, flavour, and colour characteristics in formulated food products [6] [7]. They are widely used in high protein foods including dairy foods, nutritional supplements, meat systems, infant formulas, nutritional beverages, cream soups, sauces and snacks and also as a protein source in milk replacers [8] [9].…”