Flower properties of selected roasted and nonroasted bean cultivars

Abstract

Bean (Lablab purpureus L.) is a popular and widely consumed nutritious vegetable because of its high protein and dietary fiber content, as well as fats, carbohydrates, and minerals. The study was carried out to see the powder properties of flour from raw and roasted bean cultivars grown in different parts of Bangladesh. Powder properties were evaluated by established laboratory protocols. The highest bulk density of 0.769 g/cm3 (Gheukoly and Ashina cultivars) was found in the nonroasted bean flour sample. The roasted bean flour samples showed the highest tapped density, flowability and cohesiveness. With regard to colour parameters, non-roasted Ashina bean flour exhibited the highest lightness, having an L* value of 91.26, whereas roasted Ashina bean flour showed the highest yellowness and redness having b* value 27.49 and a* value 6.97 respectively among all the flour samples studied. Roasting improves the density, flowability and cohesiveness properties of bean cultivars which indicate that the roasted flours are relatively better to be used in ready-to-eat and ready-to-serve foodstuff development.