Pasting, thermal and structural properties of haricot beans flour (Phaseolus vulgaris, L.) as affected by variety and germination

This research aimed to verify how the germination method affects the pasting, thermal and structural properties of haricot bean flours to expand their potential for application in various food products. The pasting properties of flours showed considerable variation due to variety, germination, and interaction between variety and germination. Onset, peak and end of gelatinization temperature and enthalpy of haricot bean flours ranged with germination from 65.4 to 67.9, 70.6 to 73.3, 77.0 to 79.4 C, and 3.5 to 4.9 J/g, respectively. The Crystallinity index of 632 G flour was higher than that of 119 G and 125 G flour. The data revealed that the soaked and germinated haricot bean flour showed major diffraction peak values of the 2θ at 18.25°,18.40°,18.25°, 17.68°, 18.74°, and 18.34°, respectively for 119S, 119 G, 632S, 632 G,125S, and 125 G. FT-IR spectroscopy of four samples did not show any variations in spectra, but a change in the intensity of bands was observed. The SEM images reveal that starch granules were surrounded by a protein matrix.