+44-7897-074717Guy Eshun
The proximate nutrients composition, mineral (calcium, magnesium, iron and phosphorus) concentrations and functional properties of bean flours of three soya bean varieties were investigated using standard analytical methods to assess their potential use as functional ingredients in the food industry. Moisture, ash, crude protein, crude fat, crude fibre, carbohydrate and energy were in the range of 1.02% - 1.80%, 1.01% - 1.67%, 36.94% - 40.01%, 16.82% - 19.30%, 2.97% - 3.01%, 34.97% - 39.86% and 458.58 kCal/100 g - 473.62 kCal/100g respectively. Calcium, magnesium, iron and phosphorus were in the range of 62.93 mg/100g - 217.38 mg/100g, 8.39 mg/100g - 8.53 mg/100g, 3.86 mg/100g - 11.51 mg/100g and 0.88 mg/100g - 2.33 mg/100g respectively. Water absorption capacity differed between 254.76% and 322.15%. Swelling power ranged between 4.25 and 4.66. The values for solubility ranged between 14.31% and 20.12%. Bulk density values ranged between 1.56 g/cm3 and 2.09 g/cm3. Considering the nutrient contents and the functional properties of the studied flour samples, the flour samples should be an inexpensive source of macronutrients that could be used in the management of protein-energy malnutrition and to improve the nutrition status of the vulnerable group of the population in developing countries. In developed countries, they could be used to improve the nutrition status of functional foods.
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