Comparative study of physicochemical and functional properties of flours from kidney bean (Phaseolus vulgaris L.) and green gram (Vigna radiata L.) cultivars grown in Indian temperate climate

• Published in: Legume science 2020-03, Vol.2 (1), p.n/a
• Main Authors: Wani, Idrees Ahmed, Andrabi, Syed Nowsheen, Sogi, Dalbir Singh, Hassan, Ifra
• Format: Article
• Language: English
• Subjects: Absorption; Absorption spectra; Beans; Carbohydrates; Cereals; Comparative studies; Cultivars; Flour; Foaming; Fourier analysis; Fourier transforms; FTIR; Gels; green gram; Infrared analysis; kidney bean; Kidney beans; Legumes; Phaseolus vulgaris; Physical characteristics; physicochemical properties; Proteins; Swelling; Syneresis; Vegetables; Viscosity; Water absorption
• ISSN: 2639-6181; 2639-6181
• DOI: 10.1002/leg3.11

The present work was conducted to study the physicochemical, functional, and morphological characteristics of flours obtained from two kidney bean (Shalimar Rajmah‐1 and Shalimar Rajmah 132) and two green gram cultivars (Shalimar Moong‐1 [Shal Moong‐1] and Shalimar Moong‐2 [Shal Moong‐2]). Moisture, protein, fat, ash, and carbohydrate contents of flours varied at 13.00–14.00, 14.78–25.02, 1.00–2.00, 3.00–4.00, and 56.98–66.22 g/100 g, respectively. Hunter colour “L,” “a,” and “b” values varied in the range of 71.22–82.65, −1.80 to −0.12, and 15.20–22.85, respectively. Swelling index increased from 2.48 at 50°C to 3.76 at 90°C (bean flour) and 2.5 at 50°C to 5.83 at 90°C (green gram flour). Increase in syneresis and decrease in transmittance of flour gels were observed at 4°C during 120h storage period. A significant (p ≤ .05) variation was observed in the peak viscosity (282.0–772.0 cP), trough viscosity (211.0–620 cP), setback viscosity (20.0–112.0 cP), and pasting temperature (67.48–94.93°C). Fourier transform infrared analysis of the flours revealed main absorption bands around 3,275 and 992 cm−1. The lowest and highest gelatinization temperatures were reported in Shal M‐2 and Shal Moong‐1, respectively. G′ and G″ of the flours increased with the increase in frequency depicting gel‐like behaviour. The flour particles were oval or elliptical with rough and irregular surfaces. The study concluded that the green gram flours had higher protein, swelling index, solubility index, syneresis, and pasting properties than had the kidney bean flours. However, higher functional properties like water absorption, foaming, and emulsifying capacities were observed in kidney bean than in green gram flours.