ArticleJournal of the science of food and agriculture2025
Enhancing phytochemical composition and nutritional profiles in dry bean varieties through roasting.
Article in Journal of the science of food and agriculture, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Effect of Processing, Cultivar, and Crop Year on Volatile Composition in Pulses and Pulse Flours Analyzed by Headspace Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry.Journal of food science · 2025Article
- Evaluating the Impact of Cultivar and Processing on Pulse Off-Flavor Through Descriptive Analysis, GC-MS, and E-Nose.Journal of food science · 2025Article
Corrections and comments
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Authors and funding
3 authors.
Funding
Abstract
backgroundDry beans and chickpeas are nutritionally valuable legumes widely consumed worldwide. This study examines the impact of oven roasting (110 °C for 70 min) on the phytochemical, antioxidant, fatty acid and saponin profiles of 12 pulses, including 11 common beans and 1 chickpea.
resultsRoasting significantly affected the phytochemical composition and antinutritional factors with distinct variations among samples. Cranberry bean CRAN-1 exhibited the highest total phenolic content in raw samples (19.12 g kg
conclusionThese findings underscore that roasting under mild controlled conditions retains and improves key bioactive compounds in common bean flours. Pigmented varieties, in particular, offer superior antioxidant and phytochemical properties. This research provides a foundation for incorporating roasted pulses into functional formulations with both dietary and industrial applications. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Registered trials
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