Nutritional Composition, Utilization, and Processing of Haricot Beans (Phaseolus vulgaris L): A Comprehensive Review
Habtamu Kefale Mekonnen
Department of Food Science and Nutrition, College of Dryland Agriculture, Jigjiga University, P.O. Box 1020, Jigjiga, Ethiopia.
Shamsedin Mahdi Hassan *
Department of Food Science and Nutrition, College of Dryland Agriculture, Jigjiga University, P.O. Box 1020, Jigjiga, Ethiopia.
Mahamed Dol Ateye
Department of Food Science and Nutrition, College of Dryland Agriculture, Jigjiga University, P.O. Box 1020, Jigjiga, Ethiopia.
*Author to whom correspondence should be addressed.
Abstract
This comprehensive review delves into the nutritional composition, utilization, and processing techniques of haricot beans, also known as common beans or kidney beans. Beginning with an examination of the significance of legumes, particularly in addressing protein deficiencies in underdeveloped and developing regions, the review highlights the pivotal role of haricot beans in Ethiopia's food security and the livelihoods of smallholder farmers. The nutritional analysis covers essential components such as protein, fat, fiber, ash, and carbohydrates, alongside discussions on functional properties and anti-nutritional factors. Furthermore, it explores the incorporation of haricot beans into traditional cuisines and their associated health benefits, including mitigating risks of diabetes, heart disease, and certain cancers. Moreover, the review evaluates various processing methods, including soaking, germination, dehulling, and autoclaving, elucidating their impacts on the nutritional profile and anti-nutritional factors of haricot beans. In conclusion, this review underscores the nutritional significance and versatility of haricot beans, underscoring their role as a sustainable food source with substantial health benefits.
Keywords: Haricot bean, nutritional composition, processing, utilization