PHYSICOCHEMICAL CHARACTERIZATION OF ÑUÑA (Andean popping) BEAN PROTEIN EXTRACT

Abstract

Background: Although legume protein extracts are useful in food preparation and processing as foam stabilizers and as viscosity, palatability and nutrition enhancers, many legume proteins from South America have not been characterized extensively. One such legume is the ñuña bean (Phaseolus vulgaris L.), which is cooked using dry heat until the cotyledons rapidly expand with a pop. The bean is widely cultivated in the Andes, but almost unknown elsewhere. Objective & Methods: In this study, we characterized ten functional properties of a ñuña protein extract using standard food analysis methods. Results: The extract was similar to other legume protein extracts for many properties (amino acid profile, proximate analysis, yield, water absorption, color, isoelectric point, and thermogravimetric analysis). The electrophoretic analysis revealed that the sample was nearly pure phaseolin. Additionally, the ability to form foam and increase solution viscosity were comparatively low when contrasted to other extracts. Conclusion: These properties make ñuña protein extract useful as a nearly pure phaseolin nutrition enhancer in beverages where foaming and high viscosity are undesirable, such as in fortified beverages, drinkable yogurts, or protein supplements. The extract may also have relevance as a weight-loss supplement. Therefore, we expect that incorporating ñuña protein in processed foods would be a straightforward process.

Physicochemical characteristics and popping efficiencies of popping beans from different breeding programs and grow‐out locations

“…In Peru, nuña beans are usually popped with the traditional method of roasting, such as parching in a pan or on a hot rock and roasting with sand or ground limestone, and consumed as a side dish or a snack, rather than being boiled for making soup (Vargas‐Salazar et al, 2020; Zimmerer, 1992). Boiled nuña beans yield a watery broth, which is undesirable for consumers compared to the thick broth yielded by the dry bean varieties that tend to disintegrate while boiling (Van Beem et al, 1992).…”

“…Nuña beans grown in South America are photoperiod sensitive, only flowering during short day length (Pearson et al, 2012), and show an aggressive climbing and indeterminate growth habit. Various research efforts are underway in the United States to develop photoperiod insensitive breeding lines that are productive in regions with long day length and that have bush growth habit, which is required for modern production systems that rely on mechanized field production and harvest (Van Beem & Spaeth, 1990; Pearson et al, 2012; Pietrysiak et al, 2020; Vargas‐Salazar et al, 2020; Vorwald & Nienhuis, 2009a, 2009b). These breeding goals are achieved by crossing nuña beans with common bush‐growth habit beans adapted to temperate climates.…”

Immunomodulatory Potentials of Winged Bean (Psophocarpus tetragonolobus) Bioactive Compounds on Human Lymphocyte Proliferation

“…Beans were soaked to soften the texture and shorten cooking time. On the other hand, soaking could reduce polar bioactive compounds [23]- [25]. The bioactive compound is quite susceptible to heat and is easily dissolved in water [26].…”