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M. Miyazaki, T. Maeda and N. Morita, “Starch Retrogra- dation and Firming of Bread Containing Hydroxyl-Propy- lated, Acetylated and Phosphorylated Cross-Linked Tapioca Starches for Wheat Flour,” Cereal Chemistry, Vol. 82, No. 6, 2005, pp. 639-644. doi:10.1094/CC-82-0639

has been cited by the following article:

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

  AUTHORS: Olayinka Akinjayeju, Olayinka F. Ajayi

  KEYWORDS: Anti-nutritional Factors, Dehulling, Flours, Functional Properties, “Moinmoin”, Black Bean, Sensory Properties

  JOURNAL NAME: Food and Nutrition Sciences, Vol.2 No.4, July 1, 2011

  ABSTRACT: 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