Physicochemical Characterization of Whole and Split Perennial Baki Bean Flours

Abstract

Perennial grains, such as perennial Baki bean (Onobrychis spp.), offer promising solutions for sustainable agriculture, addressing issues like soil degradation and water quality associated with annual cropping systems. As a perennial pulse derived from sainfoin, Baki can improve soil health and offer a novel source of protein for human consumption. The physicochemical properties of flours produced from whole and split Baki beans, representing four sainfoin varieties, were evaluated to assess potential food applications. Results revealed that flour from whole Baki beans had 90% higher total dietary fiber than split Baki bean flour, while split Baki bean flour had 16% higher protein and 36% higher starch content than whole Baki bean flour. Functional properties such as water solubility index (WSI), emulsification activity (EA), and water absorption index (WAI) were also explored, highlighting the potential for Baki flours. Whole flour had a 17% higher WAI and a 37% higher EA than split flour, while split flour had a 14% lower WSI than whole flour. Overall, varietal differences did not exist, supporting the hypothesis that physicochemical traits have not been a target of sainfoin breeding and variety development thus far. It is concluded that Baki flours have potential as fortifying ingredients in food products, contributing to the sustainability and nutritional quality of future food systems.