Effects of Dehulling on Functional and Sensory Properties of Flours From Black Beans (Phaseolus Vulgaris)

The effects of dehulling on the physico-chemical and pasting of, as well as anti-nutritional factors in black bean (Phasoelus vulgaris) flours were investigated. Black bean seeds were dehulled both manually and mechanically and the flours obtained from the dehulled seeds were compared with flour milled from undehulled seeds. The flours obtained were evaluated for proximate composition, physical and pasting properties. Anti-nutritional factors in the flours were also determined. The flours were then used to prepare steamed bean cake (“Moinmoin”) which was evaluated for sensory parameters of appearance, taste, aroma, texture and overall acceptability. Dehulling produced significant effects (p 0.05 and p > 0.01) prepared from dehulled flours, but there was significant difference (p < 0.05) at both levels in most sensory parameters between samples from dehulled seeds and undehulled seeds except for aroma.