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Research Article Open access CC BY 4.0

Nutritional Composition, Utilization, and Processing of Haricot Beans (Phaseolus vulgaris L): A Comprehensive Review

Habtamu Kefale Mekonnen, Shamsedin Mahdi Hassan, Mahamed Dol Ateye

Asian Journal of Advanced Research and Reports · pp. 178–187 · Published 13 Apr 2024

10.9734/ajarr/2024/v18i5646

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.

Haricot bean nutritional composition processing utilization

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Technological properties of improved haricot bean (Phaseolus vulgaris L.) varieties cultivated in Ethiopia

Endris Hussen Ahmed, Tilahun A. Teka, Kumela Dibaba Tolera · Applied Food Research · 2025

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