Bean flours preparation

Bean flours have been prepared by soaking and cooking beans in... 

Peanut Butter Cookies, Three types of peanut butter cookies, control, high protein (30% bean protein concentrate substitute for flour) and high fiber (20% bean hulls substituted for flour) prepared at Michigan State University bakery were evaluated for their physical characteristics (Table 2),... 

Sulfur amirro acids, methionirre arrd cysteine, are limiting in partially defatted flours prepared from heated and unheated morama beans, containing 0.4 g methionine/100 g flours and 0.1 g cysteine/100 g flours. The major amino acids in morama flours are glutamic acid, aspartic acid, as well as tyrosine. This is in agreement with amino acid composition of morama beans reported by various researchers (Bousquet, 1982 Bower et al., 1988 Dubois et al., 1995 Maruatona et al., 2010). Morama bean flours seem to be comparable in terms of essential amino acids composition to commercial soybean flours (Maruatona et al., 2010). 

Dry beans have been traditionally prepared by soaking and cooking in the home or consumed as commercially processed canned beans. Whole beans require soaking and cooking to ensure uniform expansion of the seed coat and hydration of the cotyledon matrix. Long cooking times required to achieve satisfactory palatability have impeded further utilization of dry beans. The use of dry edible beans could be readily expanded if they were available in the form of a shelf-stable flour. 

Spiced Layer Cake. Investigation was undertaken to evaluate navy bean hulls as an alternative source of dietary fiber in spice-flavored layer cakes and to compare hull flour from beans with no heat treatment to hull flour from beans roasted for 2 min at 240°C. Results of the objective analyses performed on both the batter and the cakes indicated that the addition of 15% navy bean hulls resulted in a thicker batter, due to the high water absorbancy of the hulls however, only the batter containing the unroasted hulls was significantly more viscous than the control batter. Cakes prepared with the roasted navy bean hulls tended to be slightly more... 

Table II, Quality characteristics of peanut butter cookies prepared with navy bean hull (20%) and protein (30%) substitutions for wheat flour.

The starting material for the preparation of plant lectins is usually the seeds. They are either collected in the field or purchased from commercial sources. In some cases, seed meal is also available (e.g., jack bean or soybean flour). 

USA, South America, Angola, Zaire and New Zealand. The beans are boiled or fried and often eaten with rice and ground flour they are also used in the preparation of cakes and sweetmeats. The beans are also candied. 

Apios americana (family Leguminosae Papilionoideae) Commonly known as the potato bean. A native of North America it was introduced into Europe as early as 1597 (Reynolds et al., 1990). The seeds contain 25-30% protein and the tubers 11-14%. The tuber or potato can be used to prepare chips and it can also be mixed with corn meal and wheat flour. 

Commercially available soy proteins are classified into three major groups based on the protein content soy flour (SF), soy protein concentrate (SPC) and soy protein isolate (SPI) [73], Approximate compositions of these three varieties are presented in Table 9.4 [74]. SF containing about 55% protein and 35% starch (carbohydrates) is the least refined form of soy protein and is prepared by grinding defatted soy bean flakes. SPC is prepared by eluting soluble components from defatted soy flour and contains about 70% protein and 18% carbohydrates. SPI is the purest form of them all and contains about 95% protein. 

The burrito is a cousin to the taco—both involve folded-up tortillas stuffed with fillings. In fact, in Mexico, some call burritos tacos de harina, or flour tacos. Literally translated, burrito means little donkey, probably because burritos resemble the rolled-up bundles they transport. American burritos typically hold some combination of beans, rice, meat, lettuce, salsa, guacamole, cheese, and sour cream. But a burrito can be made with whatever s on hand to meet any diet or taste. They re so easy to prepare—consider them your go-to for quick weekday lunches and dinners. 

---