Nutritional value of beans in developing food products

Abstract

The aim of this research work was to study nutritional value of food beans for medical and biological justification of the possibility of combining it with wheat flour for the production of functional foods. The objects of the study were models of hearth bread made from: first grade wheat flour (100%), bean seed flour (white and red) (100%), as well as samples of hearth bread made from composite mixtures based on beans containing 50 and 75% of beans. Nutritional and biological value of the studied products was determined by calculation, comparing nutrient composition, protein digestibility amino acid score (corrected/uncorrected) and glycemic index. The authors found that nutrient composition and energy value of bread models based on bean flour (white and red beans) in terms of nutritional and energy value are superior to hearth wheat bread, including according to protein by 48, 73 and 97%, respectively, to the percentage of bean flour in hearth bread 50, 75 and 100%. The fat content in hearth bread when bean flour is added is reduced by 33, 47 and 62%, respectively, to the percentage of bean flour. At the same time, the amount of carbohydrates remains practically unchanged. The energy value of bread is increased due to the increase in the amount of protein in bean flour. Protein digestibility-corrected amino acid score (PDCAAS) of hearth bread is increased proportionally to the increase in the bean component by 1.95 times when adding 50% of flour, by 2.2 times – when adding 75% of flour, regardless of the type of beans. Adding beans to hearth bread significantly increases the content of calcium and magnesium – by 4 and 1.4–1.8 times, respectively. The glycemic index is decreased in proportion to the increase in the share of beans in hearth bread, while with a complete replacement of wheat flour with bean, the index is decreased by 2 times. Key words: bean flour, nutritional value, hearth bread, functional foods