Premium
Functional‐Properties of Raw and Heat Processed Brown Bean ( Canavalia rosea DC) Flour
Author(s) -
ABBEY B.W.,
IBEH G.O.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb06625.x
Subject(s) - chemistry , food science , solubility , emulsion , salt (chemistry) , absorption of water , raw material , botany , organic chemistry , biology
The proximate composition and the functional properties of the flour of brown bean ( Canalia rosea DC) were investigated. Brown bean flour had 27.1 g/100g dry weight (DW) crude protein and 7.6 g/100g 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.