Location: Sugarbeet and Bean Research
Project Number: 5050-21430-011-01-S
Project Type: Non-Assistance Cooperative Agreement
Start Date: Jun 1, 2018
End Date: Sep 30, 2018
To develop functional whole bean flours from the major U.S. dry bean market classes suitable for use in a variety of end products at a sufficient concentration to realize their nutritional potential.
Flour quality evaluations of multiple dry bean varieties will be conducted. Prototype bean pasta and baked good recipe development. Nutritional analyses of prototype products. Consumer panel sensory evaluation of prototype products.