Effect of Red Kidney Bean (Phaseolus vulgaris L.) Flour on Bread Quality

DOI: 10.4236/oalib.1100366   PDF        1,879 Downloads   3,217 Views   Citations


Legumes are important sources of food proteins and provide well-balanced essential amino acid profiles when consumed with cereals and other foods. Apart from their nutritional properties, legume proteins also possess functional properties that play an important role in food formulation and processing. The objective of this work was to study the effects of red kidney bean (Phaseolus vulgaris L.) flour (RKF) substitution at 5%, 10%, and 25% levels on nutritional, sensory, and textural characteristics of yeast leavened bread. Optimized level of substitution of RKF in refined wheat flour in the recipe was fixed at 15% based on preliminary studies. The bread with 15% RKF exhibited acceptable organoleptic characteristics and textural attributes. The addition of RKF showed higher nutritional and mineral composition in regard to plain white bread (control). The results further indicate a requirement for optimization of processing conditions to maximize bread quality attributes for better commercial acceptance.

Share and Cite:

Manonmani, D. , Bhol, S. and Bosco, S. (2014) Effect of Red Kidney Bean (Phaseolus vulgaris L.) Flour on Bread Quality. Open Access Library Journal, 1, 1-6. doi: 10.4236/oalib.1100366.

Conflicts of Interest

The authors declare no conflicts of interest.


[1] Chung, O.K. and Pomeranz, Y. (1983) Recent Trends in Usage of Fats and Oil as Function Ingredients in the Baking Industry. Journal of the American Oil Chemists’ Society, 60, 1848-1851.
[2] Khalil, J.K., Sawaya, W.M. and Al Mohammad, H.M. (1986) Effect of Experimental Cooking on the Yield and Proximate Composition of Three Selected Legumes. Journal of Food Science, 51, 233-234.
[3] Barampama, Z. and Simard, R.E. (1993) Nutrient Composition, Protein Quality and Antinutritional Factors of Some Varieties of Dry Beans (Phaseolus vulgaris) Grown in Burundi. Food Chemistry, 47, 159-167.
[4] Hughes, J.S. (1991) Potential Contribution of Dry Bean Dietary Fiber to Health. Food Technology, 45, 124-146.
[5] Dinelli, H. (2006) Content of Flavones in Italian Bean (Phaseolus vulgaris L.) Ecotypes. Food Chemistry, 99, 105-114.
[6] Park, H., Seib, P.A., Chung, O.K. and Seitz, L.M. (1997) Fortifying Bread with Each of Three Antioxidants. Cereal Chemistry, 74, 202-206.
[7] Feillet, P. and Roulland, T. (1998) Caroubin: A Gluten-Like Protein Isolated from Carob Bean Germ. Cereal Chemistry, 75, 488-492.
[8] Plaut, M., Zelcbuch, B. and Guggebheim, K. (1953) Nutritive and Baking Properties of Carob Germ flour. Bulletin of the Research Council of Israel, 3, 129-131.
[9] Gómez, M., Oliete, B., Rosell, C., Pando, V. and Fernandez, E. (2008) Studies on Cake Quality Made of Wheat-Chickpea flour Blends. Food Science and Technology, 41, 1701-1709.
[10] AACC (2000) Approved Methods of the American Association of Cereal Chemists. 10th Edition, American Association of Cereal Chemists Inc., St. Paul.
[11] Lopez, A.C.B., Pereira, A.J.G. and Junqueira, R.G. (2004) Flour Mixing of Rice Flour, Corn and Cassava Starch in the Production of Gluten Free White Bread. Brazilian Archives of Biology and Technology, 47, 63-70.
[12] AOAC (1999) Method of Analysis. 16th Edition, Association of Analytical Chemists.
[13] Meilgaard, M., Civille, G.V. and Carr, B.T. (1991) Sensory Evaluation Techniques. 2nd Edition, CRC Press, Inc., Boca Raton.
[14] Giannou, V. and Tzia, C. (2007) Frozen Dough Bread: Quality and Textural Behavior during Prolonged Storage e Prediction of Final Product Characteristics. Journal of Food Engineering, 79, 929-934.
[15] Pyler, E.J. (1988) Baking Science and Technology (Vols. I & II). Sosland Pub. Co., Kansas.
[16] Sharadanant, R. and Khan, K. (2003) Effect of Hydrophilic Gums on the Quality of Frozen Dough: I. Dough Quality. Cereal Chemistry, 80, 764-772.
[17] Filipcev, B., Levic, L., Bodroza-Solarov, M., Misljenovic, N. and Koprivica, G. (2010) Quality Characteristics and Antioxidant Properties of Breads Supplemented with Sugar Beet Molasses-Based Ingredients. International Journal of Food Properties, 13, 1035-1053.
[18] Anton, A., Lukow, O.M., Fulcher, G.R. and Arntfield, S.D. (2009) Shelf Stability and Sensory Properties of Flour Tortillas Fortified with Pinto Bean (Phaseolus vulgaris L.) Flour: Effects of Hydrocolloids Addition. LWT-Food Science and Technology, 42, 23-29.
[19] Tharanathan, R.N. and Mahadevamma, S. (2003) A Review: Grain Legumes a Boon to Human Nutrition. Trends in Food Science and Technology, 14, 507-518.
[20] Dodevskaa, M.S., Djordjevic, B.I., Sobajic, S.S., Miletic, I.D., Djordjevic, P.B. and Dimitrijevic-Sreckovic, V.S. (2013) Characterisation of Dietary Fibre Components in Cereals and Legumes Used in Serbian Diet. Food Chemistry, 141, 1624-1629.
[21] Spices, R. (1990) Application of Rheology in the Bread Industry. In: Faridi, H. and Faubion, J.M., Eds., Dough Rheology and Baked Product Texture, Van Nostrand Reinhold, New York, 343-361.
[22] Sych, J., Castaigne, F. and Lacroix, C. (1987) Effects of Initial Moisture Content and Storage Relative Humidity on Textural Changes of Layer Cakes during Storage. Journal of Food Science, 52, 1604-1610.
[23] Lee, C.C., Wang, H.F. and Lin, S.D. (2008) Effect of Isomalto Oligosaccharide Syrup on Quality Characteristics of Sponge Cake. Cereal Chemistry, 85, 515-521.
[24] Bhol, S. and Bosco, S.J.D. (2014) Influence of Malted Finger Millet and Red Kidney Bean Flour on Quality Characteristics of Developed Bread. LWT—Food Science and Technology, 55, 294-300.
[25] Siddiq, M., Ravi, R., Harte, J.B. and Dolan, K.D. (2010) Physical and Functional Characteristics of Selected Dry Bean (Phaseolus vulgaris L.) Flours. LWT—Food Science and Technology, 43, 232-237.
[26] Tong, Q., Zhang, X., Wu, F., Tong, J., Zhang, P. and Zhang, J. (2010) Effect of Honey Powder on Dough Rheology and Bread Quality. Food Research International, 43, 2284-2288.
[27] Singha, K.P., Mishra, A. and Mishra, H.N. (2012) Fuzzy Analysis of Sensory Attributes of Bread Prepared from Millet-Based Composite Flours. LWT—Food Science and Technology, 48, 276-282.

comments powered by Disqus

Copyright © 2020 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.