A Comparative Study on the Functionality, Nutritional and Sensory Attributes of Protein Extracts Isolated From Eight Different Types of Beans

Soy proteins are often used in the formulation of plant‐based foods. However, due to the need to avoid over‐reliance on soy, it is essential to diversify the plant protein options in consumers' diets. This study aims to characterize and compare the nutritional, techno‐functional, and sensory (e‐tongue taste profile) properties of proteins extracted from other types of beans using standardized extraction conditions. The results showed that all bean protein extracts exhibited similar essential amino acid content, with no significant differences observed in leucine, isoleucine, lysine, and phenylalanine contents among white kidney bean protein (WKBP), soybean protein (SP), and soy protein concentrate (SPC), supporting the potential of WKBP as a soy protein alternative for nutritionally balanced plant‐based foods. In addition, some studied bean proteins demonstrated greater functional properties compared to SP and SPC. Notably, red bean protein (RBP) exhibited greater solubility at pH 2, 6, 7, and 8 compared to other tested proteins, suggesting its potential applicability in food systems requiring stability across a broad pH range. E‐tongue analysis was also performed to examine the overall taste profile of these protein samples, and the finding showed that the taste profile of proteins extracted from mung bean, red bean, and other kidney beans was similar, though slightly different from SP. Overall, the tested bean proteins demonstrate potential functional performances as an alternative to SP, and this study provides valuable information and insights to assess their suitability for different food applications.