Functional Fermented Beverage Prepared from Germinated White Kidney Beans (Phaseolus vulgaris L.)

Abstract

The current demand for plant-based food indicates that the food market is providing alternatives for products that are currently commercially available. This chapter discusses the possible use of germinated bean seeds as a raw material in the production of substitutes for dairy products, including fermented ones. Beans are a valuable source of easily digestible protein, carbohydrates, minerals, and various vitamins (e.g., B vitamin group). They also contain significant amounts of fiber which affects the proper functioning of the digestive system and antioxidant compounds. The fat content is low and is estimated to be around only 1–2%. However, it is mainly (about 70%) constituted by unsaturated fatty acids, including the polyunsaturated ones such as linoleic acid or linolenic acid, which are desirable in the human diet for the prevention of cardiovascular diseases or cancer. Biological processes such as germination or fermentation may improve the nutritional value of bean seeds (by increasing the content, digestibility, and bioavailability of some nutrients and by eliminating undesirable components) and deliver live cells of prohealth bacteria (lactic acid bacteria, propionic acid bacteria, or bifidobacteria).

Optimization of fermentation conditions of synbiotic legume‐based beverages and study of their antimicrobial and proteolytic activity

“…The least PD was observed in GMB (8.91%) at fermentation conditions of 27 • C for 21 h. This indicates that kidney beans provide the best matrix for maximum protein digestion by the probiotic microorganism. A similar value of PD, 75.1% to 76.6%, was also observed by Veber et al (2021) in the case of a functional fermented beverage made using germinated white kidney beans (Phaseolus vulgaris L.). Among the linear terms of fermentation time (x 1 ), while the value of coefficient was insignificant (p > 0.05) for KB, the other two beverages, RKB and GMB, showed a negative value of −4.49 and −4.92, respectively.…”

Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread

“…Despite that, the reported fiber values are higher in the pea pod (about 58%) [ 32 ]; in this case, the fiber is much lower in PF and GBF. The fiber values reported for white kidney beans are 15–24% [ 35 ]. The MF presented a higher fiber value, approximately two times higher than PF and GBF.…”

The modification of volatile and nonvolatile compounds in lupines and faba beans by substrate modulation and lactic acid fermentation to facilitate their use for legume‐based beverages—A review

“…Such process steps can be soaking, blanching, grinding (wet or dry), extraction, heating, roasting, pasteurization, standardization, homogenization, separation of solids (filtering, sedimentation, centrifugation, etc. ), flavoring, packaging, and many more (Cichońska & Ziarno, 2022; Veber et al., 2021). Furthermore, the impact of the receipt on the final product needs to be mentioned.…”