Physicochemical characterization of lima bean (Phaseolus lunatus) and Jack bean (Canavalia ensiformis) fibrous residues

Some physicochemical, physiological and functional characteristics of Jack bean (Canavalia ensiformis) and lima bean (Phaseolus lunatus) fibrous residues, obtained as a by-product during the protein and starch extraction process were evaluated. The C. ensiformis residues had higher crude fibre (22.6%), total dietary fibre (55.8%) and insoluble dietary fibre (52.4%) contents than the P. lunatus (crude fibre, 12.8%; total dietary fibre, 29.4%; insoluble dietary fibre, 28.6%). Water-holding capacities in both legume fibrous residues were higher (C. ensiformis, 39.5%; P. lunatus, 26.5%) than their oil-holding capacities (23% and 18%, respectively). The P. lunatus residue had lower emulsifying activity (8.6%) than the C. ensiformis residues (49.3%) but higher emulsifying stability (P. lunatus, 100% versus C. ensiformis, 28.25%). Neither fibrous residue was capable of bonding calcium ions, but both did bind iron ions (C. ensiformis, 31.1%; P. lunatus, 28.4%). Similar antioxidant activity values were obtained for the Jack bean (39.4%) and lima bean (35.6%) residues.