Work

Impact of Roasting on Functional Properties of Hard-to-Cook Beans Under Adverse Storage Conditions

Year: 2025

Type: article

Abstract: This study examined the responses of four legumes—chickpeas (Cicer arietinum L.), red kidney beans (Phaseolus vulgaris L., Taishokintoki), adzuki beans (Vigna angularis), and peanuts (Arachis hypogaea)—to storage and roasting under high-temperature and high-humidity conditions (HTC beans). Roasting enhanced antioxidant activity in HTC chickpeas and peanuts, with chickpeas also showing increased resistant starch. In contrast, kidney beans showed reduced resistant starch after storage, with minimal recovery upon roasting, while refrigeration better preserved resistant starch. For adzuki beans, roasting reduced resistant starch in control samples but not in HTC samples. Reducing sugars decreased in all beans after roasting. These findings highlight roasting as a promising method for repurposing HTC chickpeas and peanuts for functional food applications. Limitations include variability among legumes and the need for further mechanistic and sensory studies.

Source: Foods

DOI: 10.3390/foods14030470

Authors: Takako Koriyama, Kiriko Teranaka, Michiyo Kumagai

Institutions: Toyo University, Ochanomizu University, Tokyo Seiei College

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $3,499