Abstract: Four different colors of cowpeas (Vigna unguiculata)
(black, white, red and black/white speckled) and red kidney bean
(Phaseolus vulgaris) were used to evaluate proximate compositions,
starch content, and pasting properties. There were no significant
differences of moisture, protein, ash, fat, and carbohydrate contents
of all bean types. The kidney bean had significantly lower amounts of
total starch and solubilized starch compared to those of other
cowpeas (p ≤ 0.05), whereas the red cowpea and red kidney bean had
highest content of resistant starch (9-10%). Decortication indicated
no significant effect on the proximate compositions of all samples,
but it significantly decreased the resistant starch content in cowpeas
and increased the solubilized starch and total starch content in all
types of cowpeas. The highest values of pasting properties, generally
observed in flours obtained from black and black/white speckled
cowpea.
Abstract: This study investigated the effect of germination on chemical compositions, physio-chemical properties of malted (germinated) red sorghum flours and evaluated characteristics of gluten free breads from sorghum flour. Results showed that germinated sorghum flour had higher amylase activity, swelling power and solubility at 95°C, but lower in the peak, break down, final and set back viscosities than ungerminated sample (p≤0.05). Five gluten free breads made from sorghum flour blends, with different ratios of ungerminated and germinated sorghum flour, were compared for the physical properties with those made from wheat flour. Crumb hardness, cohesiveness, gumminess and chewiness of sorghum breads were found significantly higher than those of wheat bread. With increasing of ungerminated flour proportion, the bread hardness increased while the cohesiveness declined. Sorghum breads appeared red to human eyes with a*values of 10.41-15.77.Their crust and crumb colors differed significantly from those of wheat bread.