Physicochemical and functional properties of aged grains flour from different dry common beans

Abstract

The demand for plant-based products rises in the last few years due to the increase in vegan and vegetarian markets. Moreover, people are concerned about reducing the consumption of red meat, therefore they are looking for legumes with high protein amounts (Aschemann-Witzel et al., 2020;Lemken et al., 2019). Dry common bean (Phaseolus vulgaris L.) is a potential pulse to use in the development of food products with high protein content. Besides dry beans are an important crop for food security and sustainable agriculture. This species is considered the most important grain legume available for human consumption, being cultivated in 126 countries (Valdisser et al., 2017).Dry common beans are a product with economic and social importance, because, in addition to having great nutritional value, it is an economical alternative for agricultural exploitation in small farms and as a less qualified labor occupation activity in several Brazilian rural regions. So, family farming is responsible for the production of 70% of the nation's beans (considering all types of beans) (Silva, 2017).