There’s that cliché in old movies where one sees people eating beans during hard times. No doubt, beans are a go-to food that people consume for its affordable high protein content.
“Beans have been a key staple food of all civilizations from the dawn of man,” says Lee Perkins, president, Pacific Grain and Foods, Fresno, CA. “Since the 2008 world economic downturn, our monthly bean and rice sales have set new records. The public is rediscovering the bean for basic nutritional sustenance and value, because of its low fat and high protein.”
The variety of beans on the market today, both familiar and heirloom, have amazing versatility and many qualities that make them attractive to food manufacturers, especially in specialized ingredient forms. Beans also have recently been the subject of a number of studies related to colon health, diabetes, prostate cancer and macular degeneration.
Little powerhouses
Beans (also known as edible legumes or pulses) include soybeans, peas, lentils, kidney beans, chickpeas and many other varieties. Despite differences in size, shape, color and texture, beans are similar in nutrient composition. They are naturally low in calories, sodium, sugar and fat and, like all plant products, cholesterol-free.
The Dietary Guidelines Advisory Committee Report stated that, without the recommended 3 cups of legumes per week, people would fall short of receiving enough calcium, magnesium, iron and fiber in their diets.
Beans have a high protein content—20% to 30% on a dry-weight basis—and are rich sources of lysine, the amino acid missing from most grains. This is why nutritionists encourage the combination of “rice and beans”―the two together make a complete protein.
Beans also have B vitamins and some vitamin A. A half-cup serving (64 grams, cooked) provides more than 20% of adult daily requirements for fiber and folate, and more than 10% of daily requirements for manganese, magnesium, copper, iron and potassium.
Nutritional studies have shown that fiber from beans minimizes cholesterol, promotes heart and colon health, and prevents against diabetes. The isoflavones and protease inhibitor in beans may help protect healthy cells from cancerous cells. And, beans’ low glycemic index, which is linked to helping prevent and treat type 2 diabetes and macular degeneration, provide a positive correlation between bean consumption and reduction in these diseases.
Dry legume applications
Dry legume products have emerged as valuable ingredients in many manufactured products, adding fiber and protein, as well as functional qualities, to baked and extruded products.
Bean flours and powders add fiber and protein to breads, pastas, breakfast bars and other baked goods without adding color, and are excellent flavor carriers. They help create gluten-free baked goods, adding structure and enhancing nutrition of products made with other gluten-free ingredients, such as rice, tapioca and potato starch. Bean powders are used in extruded products and as extenders in meat products.
Green and yellow pea flour works as a thickener in soups, instant dry soup mixes, dips and broths. Yellow pea flour is stabilized by roasting and/or steam precooking. Both processes partially gelatinize starch, denature protein and inactivate enzymes, thus increasing shelf life.
Other bean ingredients, such as instant dehydrated whole black bean powder or whole pinto bean powder, can be used in bakery items, dips, salads, dry soup mixes, or as natural thickeners or meat binders, says Beth Chandler, corporate communications, ADM, Decatur, IL.
Bean fiber ends up in nutrition bars, white breads, bagels, muffins, cookies, cakes and tortillas, and in low-fat entrées, plus adds fiber to pasta, meat products, soups and vegetarian foods. The fiber acts as an economical gum alternative, modifies texture, creates a full-bodied mouthfeel, improves uniformity and reduces breakage.