Location: Sugarbeet and Bean Research
Project Number: 5050-21430-011-11-S
Project Type: Non-Assistance Cooperative Agreement
Start Date: Sep 15, 2018
End Date: Sep 14, 2021
Evaluate the flour milling quality in dry bean germplasm with diverse cooking times and measure the consumer acceptability in whole beans and foods made with bean flours.
Eight dry bean genotypes will be processed in multiple ways 1) cooked in boiling water, 2) heat treated and milled with a knife mill, and 3 and 4) heat treated and milled with a sound wave mill to a coarse particle size and fine particle size. The milled samples their particle size, moisture content, nutrient composition, and starch damage will be determined. Flours will be compared to commercially available pulse flours. Next the best flours will be developed into end products including extruded pasta, cracker, and muffin. They will be evaluated by a trained sensory panel for flavor and texture and starch digestibility will be measured and compared to products made with commercial pulse and gluten free flours as well as whole boiled beans of the same genotype.