TITLE:
Comparative Study of the Nutritional and Functional Properties of Flours from Three Varieties of Beans (Phaseolus vulgaris) from the Korhogo Market
AUTHORS:
Patricia Penan Dehegnan Oulaï, Stephanie Mandoue Bamba, Silvere Gninfanni Ouattara, Inoussa Bidiga, Bruno Sigui Bio Bamba
KEYWORDS:
Bean, Legume, Nutritional and Functional Potential, Valorization
JOURNAL NAME:
Open Journal of Applied Sciences,
Vol.16 No.7,
July
22,
2026
ABSTRACT: The bean, Phaseolus vulgaricus L., is a legume that is still not among the most widely consumed plant species in Côte d’Ivoire. The aim of this study is to compare the nutritional and functional potential of flours from three bean varieties with a view to promoting their use. The biochemical, antioxidant, and the functional properties parameters were analyzed using standard methods. White bean flours had higher ash, protein, fiber, lipid, potassium, magnesium, calcium, zinc, polyphenol, and swelling power contents than red and black bean flours, with contents ranging from 3.4 to 5.2%; 17.89 to 32.58%; 14.5 to 32%; 1.2 to 1.4%; 12,780 to 19,350 mg/kg; 1793 to 2670 mg/kg; 719.70 to 1000 mg/kg; 43.10 to 47.20 mg/kg; 151.08 EAG/100g to 234.34 EAG/100g and 206.91% to 650.42%. Red bean flour had the highest iron and flavonoid content and greater water and oil absorption capacity compared to black and white bean flours, whose values ranged from 172 to 336.30 mg/kg; 46.58 EQ/100g to 56.33 EQ/100g; 176.58% to 318.86% and 81.65% to 100.95%. Black bean flour had the highest carbohydrate content compared to black and white bean flours, with values ranging from 19.63% to 51.16%. The flours from the three bean varieties studied are an important nutritional and functional source that could be exploited.