Dried navy beans

Figure 3. Structures of predominant phenolic acids in dry navy beans...

Good sources—Blackstrap molasses, blueberries, lettuce, lima beans (dry), navy beans (dry), peanuts, potatoes, soybean flour, soybeans (dry), sunflower seeds, torula yeast, wheat flour, whole grains (barley, oats, soighum, wheat). 

The present research was conducted to evaluate selected physicochemical properties of the dry roasted and air-classified navy, pinto, and black bean flour fractions. Studies were conducted to determine the chemical composition and to characterize the functional properties of dry-roasted bean flour fractions and to evaluate the suitability of the flours for use in foods systems. 

Figure 3. Proximate composition of dry roasted, air-classi fed navy bean flour fractions.

Table 1. Farinograph values of dry-roasted navy bean flour fractions1 ...

Figure 6 Water adsorption isotherms by dry-roasted navy bean flour fractions at room temperature (20°C).

Cake Donuts. The effects of 0-30% substitution of dry-roasted air-classified navy, pinto or black protein flour for wheat flour on the physical and sensory qualities of cake donuts were investigated. In general, fat absorption decreased as the level of substitution increased with the pinto bean variable having the lowest values. An increase of navy bean and pinto protein levels decreased donut height after the 10% level. The donuts with pinto bean protein exhibited less spread than the other bean type donut variables. Navy bean protein produced a more tender donut than the other bean types. The control donut and those with navy bean protein were the lightest in color, followed by pinto and black bean protein donuts,... 

Low vitamin E content (0.5-5 milligrams/ 00 grams). Apple, bacon, bean (dry navy), beef, beef liver, blackberry. Brussels sprouts, butter, carrot, cauliflower, cheeses, coconut, corn (maize), corn (maize) meal, eggs, flour (whole wheat), kale, kohlrabi, lamb, lettuce, mustard, oats, oatmeal, olive, parsnip, pea. pear, pepper (sweet), pork, rioe (brown), rye, sweet potato, turnip greens, veal, wheat. 

Figure 1. Structural changes of navy beans at various stages of processing la, dry bean lb, soaked/blanched bean lc, canned bean (scanning electron photographs S = starch granule P = protein bodies M = middle lamella)...

Dry beans (Phaseolus vulgaris), represented by the commercial classes of navy, pinto and black were used to produce flour fractions at the Food Protein Research and Development Center, Texas A M University. Beans were dry-roasted under selected process conditions in a gas fired solid-to-solid heat exchanger, dehulled by air aspiration, pin-milled and air-classified to obtain four flour fractions. These fractions included whole, hulls, high protein, and high starch flours. 

Asparagus, dry beans (lentils, limas. navy), liver (beef, chicken, lamb, pork), spinach, wheat bran, yeast... 

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