Single varietal dry bean (Phaseolus vulgaris L.) pastas: Nutritional profile and consumer acceptability

Authors: HOOPER, SHARON - Michigan State University; Glahn, Raymond; Cichy, Karen

Submitted to: Plant Foods for Human Nutrition
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 4/19/2019
Publication Date: 6/10/2019
Citation: Hooper, S., Glahn, R.P., Cichy, K.A. 2019. Single varietal dry bean (Phaseolus vulgaris L.) pastas: Nutritional profile and consumer acceptability. Plant Foods for Human Nutrition. https://doi.org/10.1007/s11130-019-00732-y.
DOI: https://doi.org/10.1007/s11130-019-00732-y

Interpretive Summary: Dry beans are a nutrient dense food rich in protein, dietary fiber, minerals, and folate. Consumption of dry beans is relatively low in the United States. This may be due to the traditional form available to consumers, either whole dry beans that are prepared at home by cooking in boiling water or as canned whole beans in brine or sauce. Products that incorporate beans in new forms, such as flours, offer the potential to increase dry bean utilization. In this study whole dry beans were milled into flour and used to make gluten free fresh pastas. Six bean varieties each from a different market class (white kidney, navy, otebo, cranberry, dark red kidney and black) were made into pasta. Their consumer appeal was compared to fresh wheat pasta and their nutritional value was compared to fresh wheat pasta and whole boiled beans. The dry bean pastas were nutritionally superior to wheat pasta with higher protein, minerals and resistant starch concentrations (bean: 22%, 2.5%, 3.2% vs. wheat: 16%, 0.6%, 1.2%), as well as lower total starch content (44% vs. 68%). Differences were observed in the colors and textures of the various dry bean pastas. While consumers preferred the flavor, texture and appearance of the wheat pasta to the dry bean pasta, 36% of participants said they would definitely or probably purchase the dry bean pastas from the light colored beans (i.e. white kidney, navy, and otebo). These results suggest that single variety fresh dry bean pastas have commercial potential in the U.S as healthy gluten free pasta options.

Technical Abstract: Dry beans (Phaseolus vulgaris L.) are a nutrient dense food rich in protein, dietary fiber, minerals, and folate. Consumption of dry beans is relatively low in the United States and this may be due in part to the lack of diversity in bean products beyond whole seeds. Products that incorporate beans in new forms, such as flours, offer the potential to increase dry bean utilization. In this study whole dry beans were milled into flour and used to make gluten free fresh pastas. Six bean varieties each from a different market class (white kidney, navy, otebo, cranberry, dark red kidney and black) were made into pasta. Their consumer appeal was compared to fresh wheat pasta and their nutritional value was compared to fresh wheat pasta and whole boiled beans. The dry bean pastas were nutritionally superior to wheat pasta with higher protein, ash, resistant starch and protein digestibility corrected amino acid score (PDCAAS) as well as lower total starch content. While consumers preferred the flavor, texture and appearance of the wheat pasta to the dry bean pasta, 36% of participants said they would definitely or probably purchase the dry bean pastas from the light colored beans. There was some loss of nutritional value of bean pasta vs. whole boiled beans but this can mostly be attributed to the bean pasta being 90% bean. These results suggest that single variety fresh dry bean pastas have commercial potential in the U.S. as healthy gluten free pasta options.