Nutritional and Nutraceutical Quality of Artisan Food Products Supplemented With Bean Flour (Phaseolus vulgaris L.)
Calidad nutricional y nutracéutica de productos artesanales alimenticios su-plementados con harina de frijol (Phaseolus vulgaris L.)
DOI:
https://doi.org/10.31243/aci.v30i1.2018Keywords:
Phytochemical compounds; Compound flour; Legumes; Snacks; Totopos.Abstract
The consumption of legumes, mainly beans, has been associated with a decrease in cardiovascular diseases, diabetes, obesity and some types of cancer. The per capita consumption of beans in Mexico has decreased rapidly in recent years. The objective was to generate artisan foods that include common bean flour and evaluate their nutritional and functional quality. Bean products were made with bean/corn composite flours (50:50; 85:15) for tortilla chips and churros, respectively. Totopos and churros turned out to be high-protein foods. The development of new bean-based products is of the utmost importance, not only because of their high fiber or protein content but also because of their high content of bioactive compounds.
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