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International Journal of Food Properties Volume 25, 2022 - Issue 1
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Original Article

Haricot beans (Phaseolus vulgaris L.) flour: Effect of varieties and processing methods to favor the utilization of underconsumed common beans

Derese Wodajoa School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa, Ethiopia;b Department of Food Process Engineering, Wolkite University, Wolkite, EthiopiaCorrespondence[email protected]
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Shimelis Admassu Emirea School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa, EthiopiaORCID Iconhttps://orcid.org/0000-0001-7250-1988
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Pages 1186-1202 | Received 17 Sep 2021, Accepted 02 May 2022, Published online: 15 May 2022

Citations (9)

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Read on this site (1)

Derese Wodajo Bekele & Shimelis Admassu. (2023) Pasting, thermal and structural properties of haricot beans flour (Phaseolus vulgaris, L.) as affected by variety and germination. International Journal of Food Properties 26:1, pages 963-973.
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Articles from other publishers (8)

M. Toma, M. Vintila, C. Vapor, L.A. Iliescu, L. Chira & D. Hoza. (2024) Innovative products obtained from dehydrated vegetables. Acta Horticulturae:1391, pages 747-754.
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Roberto Rodríguez Madrera, Ana Campa Negrillo & Juan José Ferreira Fernández. (2024) Modulation of the nutritional and functional values of common bean by farming system: organic vs. conventional. Frontiers in Sustainable Food Systems 7.
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Evelyn I. Osuna-Gallardo, Edith O. Cuevas-Rodríguez, Carlos I. Sepúlveda-García, Cuauhtémoc Reyes-Moreno, Liliana León-López, Ruixian Han & Alan J. Hernández-Álvarez. (2023) Impact of Cooking and Extrusion Processing on Nutritional, Antinutritional, and Techno-Functional Characteristics of Indigenous Bean ( Phaseolus coccineus ) . ACS Food Science & Technology 3:11, pages 1835-1853.
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Zifan Zhang, Chunxiu Liu, Sisi Wu & Tiezheng Ma. (2023) The Non-Nutritional Factor Types, Mechanisms of Action and Passivation Methods in Food Processing of Kidney Bean (Phaseolus vulgaris L.): A Systematic Review. Foods 12:19, pages 3697.
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Reyna Durán Lugo, Ixchel Parola Contreras & Diana Cruz Del Águila. (2023) Formulación y elaboración de postres altos en fibra basados en lenteja (lens culinaris) y frijol (Phaseolus vulgaris) con efectos funcionales. LATAM Revista Latinoamericana de Ciencias Sociales y Humanidades 4:4.
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Derese Wodajo Bekele & Shimelis Admassu Emire. (2023) Formulation optimization and characterization of functional Kemesha. Heliyon 9:10, pages e20829.
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Donald Sévérin Dangang Bossi, Marc Bertrand Dandji Saah, Bilkissou Njapndounké & François Zambou Ngoufack. (2023) Nutritional evaluation, oxidative indexes, and functional properties of Irish potatoes, eggs, and red kidney beans based complementary food. The North African Journal of Food and Nutrition Research 7:15, pages 20-30.
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Mazhar Muhammad, Yong Zhu, Anyan Wen, Na Liu & Likang Qin. (2022) Phenolic profile, alpha-amylase inhibitory activity, and in vitro glycemic index of adzuki beans. Frontiers in Nutrition 9.
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