Pasting, thermal and structural properties of haricot beans flour (Phaseolus vulgaris, L.) as affected by variety and germination

Figures & data

Table 1. Effects of interaction between particle size and pretreatment on pasting properties of pumpkin flour.

Flour Sample	Parameters
	Peak viscosity (cp)	Trough (cp)	Breakdown (cp)	Final viscosity (cp)	Setback (cp)	Peak time (Min)	Pasting Temp (℃)
119S	1832±187^a	1401±166^a	430±21^a	3516±692^.a	2114±525^a	7.20±0.04^a	79.6±0.0.6^abc
119G	696±288^b	654±294^b	42±6^c	1098±390^b	444±96^c	6.9±0.1^cd	77.±2^.cd
632S	1084±448^b	863±388^ab	221±60^b	1734±616^b	871±228^bc	7.1±0.2^ab	82.3±0.6^a
632G	878.±56^b	689±55^b	190.0±0.8^b	2123±265^b	1434±321^ab	7.03±0.03^abc	81.7±0.1^ab
125S	1176±120^b	1062±126^ab	114±6^c	2226±438^b	1164±312^bc	7.0±0.1^bcd	79.±0.1^bc
125G	564±36^b	522±42^b	42±6^c	1344±168^b	822±210^bc	6.8±0.1^d	75.±2.0^d
Effect
Variety(V)	***	***	***	***	***	***	***
Process (P)	***	***	***	***	***	***	***
Interaction (V*P)	***	***	***	***	***	***	***

Note: Values are mean ± SD. Means that sharing the same superscript letters in columns are not significantly different from each other (Tukey’s HSD test, p < .05). *** Significant effect at p< .05, NS, Not significant. 119S, SER 119 variety Soaked; 119G,SER 119 variety germinated; 632S, SAB 632 variety soaked; 632G,SAB 632 variety germinated; 125S, SER125 variety soaked;125G= SER125 variety germinated; cp, centipoise

Table 2. Effects of interaction between variety and processing method on thermal properties of haricot bean flour.

Flour Sample	Parameters
	To (^oC)	Tp (^oC)	Tc (^oC)	DH (J g^−1)
119S	64 ± 1^ab	69. ± 2^.a	78 ± 2^.a	7.8 ± 0.4^a
119 G	61 ± 1^b	67 ± 2^a	78. ± 2^.a	5.7 ± 0.3^b
632S	66 ± 2^a	71.7 ± 0.2^a	80 ± 2^.a	6.8 ± 0.4^a
632 G	63 ±^.ab	69 ± 2^.a	80 ± 2^a	4.9 ± 0.3^b
125S	65 ± 2^ab	70. ± 3^.a	79 ± 3^.a	7.3 ± 0.5^a
125 G	62 ± 2^ab	68 ± 2^a	79 ± 3^.a	5.3 ± 0.4^b
Effect
Variety (V)	NS	NS	NS	***
Process (P)	***	***	NS	***
Interaction (V*P)	***	NS	NS	***

Figure 1. FTIR spectra of haricot bean flour: 119S, SER 119 variety Soaked; 119G,SER 119 variety germinated; 632S, SAB 632 variety soaked; 632G,SAB 632 variety germinated; 125S, SER125 variety soaked;125G= SER125 variety germinated.

Figure 2. XRD patterns of haricot beans flours: 119S, SER 119 variety Soaked; 119G,SER 119 variety germinated; 632S, SAB 632 variety soaked; 632G,SAB 632 variety germinated; 125S, SER125 variety soaked;125G= SER125 variety germinated.

Table 3. Effects of interaction between variety and processing method on XRD parameters of haricot bean flour.

Flour Sample	Parameters
	Cryistalinity index (%)	Peak diffraction (^o)	Peak intensity	D-spacing (nm)
119S	56±1^b	18.3±0.8^a	537.6±1.0^a	27.7±0.2^ab
119G	44±1^.d	18.4±0.4^a	457.83±0.72^b	27.5±0.3^ab
632S	56.±1^.b	18.25±0.14^a	370.43±1.01^e	27.7±0.4^ab
632G	57.5±0.3^ab	17.68±0.20^a	340.4±0.9^f	28.6±0. 5^a
125S	47.5±0.6^c	18.49±0.30^a	437±1^c	27.4±0.8^b
125G	59.1±0.9^a	18.34±0.23^a	412.80±1.11^d	27.6±0.5^ab
Effect
Variety (v)	***	NS	***	***
Processing (p)	NS	NS	***	NS
Interaction (v*p)	***	NS	***	***

Note: Values are mean ± SD. Means sharing the same superscript letters in columns are not significantly different from each other (Tukey’s HSD test, p < .05). *** Significant effect at p< .05, NS, Not significant. Values are mean ± SD. 119S, SER 119 variety Soaked; 119G,SER 119 variety germinated; 632S, SAB 632 variety soaked; 632G,SAB 632 variety germinated; 125S, SER125 variety soaked;125G= SER125 variety germinated

Figure 3. SEM of haricot bean flours: a) SAB 632 variety germinated; b) SAB 632 variety soaked; c) SER125 variety germinated; d) SER125 variety soaked; e) SER 119 variety germinated; f) SER 119 variety Soaked.