Physical parameters and physico-chemical properties of two wild beans (Phaseolus lunatus) consumed in Côte d'Ivoire
1 Laboratory of Biochemistry and Food Technology, University Nangui Abrogoua (Abidjan, Côte d’Ivoire).
2 Department of Biochemistry and Microbiology, Agroforestry unit, University Lorougnon Guede (Daloa, Côte d’Ivoire).
Research Article
World Journal of Advanced Research and Reviews, 2019, 03(02), 007–016.
Article DOI: 10.30574/wjarr.2019.3.2.0049
Publication history:
Received on 11 August 2019; revised on 14 September 2019; accepted on 16 September 2019
Abstract:
In Côte d'Ivoire, many varieties of wild beans are frequently consumed. This study was conducted to know the physical parameters (length, width, thickness and weight) and some physicochemical properties of two varieties (white and red) of beans (Phaseolus lunatus). The lengths varied from 11.2±0.2 to 9.6±1.6 mm, widths from 7.9±0.6 to 9.6±1.6, thickness from 4.5±0.3 to 5.0±0.6 and weight from 715±0.03 to 931±0.07g. The capacities and hydration index varied respectively from 0.29±0.00 to 0.40±0.01 g/seed, from 0.40±0.01 to 0.66±0.01. The capacities and solubility index varied respectively from 0.28±0.01 to 0.45±0.02 ml/seed, from 0.65±0.4 to 0.875±0.66. The bean densities are 1.27±0.01 (white) and 1.32±0.01 (Red). Cooking times of bean seeds ranged from 45±2 (White) to 48±2 min (Red). Major physicochemical properties of bean flours are carbohydrates (54.89±0.54-63.03±0.9 mg/100g), protein (23.90±0.43-24.10±0.71 mg/100 g) and fibers (5.35±0.45-5.45±0.45 mg/100 g).The majority minerals in bean flours are potassium (1444.7±4.8-1206.7±2.9 mg/100 g), phosphorus (412±27- 451.91±14.6 mg/100 g) and calcium (268±0.12-297- 84±2.4 mg/100 g). The Ca/P and Na/K ratios of bean varieties flours are less than 1.
Keywords:
Bean; Physical parameters; Phaseolus lunatus; Physico-chemical; Variety
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