Physicochemical and functional properties of flours prepared from common beans and green mung beans

The proximate composition, amino acid profiles, and functional properties of flours prepared from common bean varieties and green mung beans were studied. There were significant differences in proximate composition of the various flours. The amino acid contents of common bean flours were comparatively lower than those of green mung bean flours. The sample flours contained 1.02-1.40% potassium, 0.40-0.91% phosphorus, 0.49-0.65% calcium, and 0.013-0.039% sodium. The wettability value was significantly higher with flour prepared from white common bean variety than with the other sample varieties. Common bean flours showed significantly better water and oil absorption capacity than green mung bean flour. Nitrogen solubility was pH dependent, with a minimum at pH 4.0 and a maximum at pH 12.0. The flour prepared from green mung beans had the highest bulk density and emulsion capacity. Compared to the other samples, the emulsion prepared from white common bean flour was more stable and did not separate into aqueous phase within 2 h after the preparation.