Sviluppo di prodotti alimentari realizzati con una farina di fagiolo (Phaseolus vulgaris L.) biofortificata e senza lectine

Common beans (Phaseolus vulgaris L.) are an important source of nutrients with beneficial effects on human health. However, they contain lectins, that limit the direct use of flour in food preparations without thermal treatment, and phytic acid, that reduces mineral cation bioavailability. Objectives of this research were: to obtain biofortified snacks and a cream using an untreated common bean flour devoid of active lectins (lec-) and with reduced phytic acid content (lpa); to evaluate the sensorial appreciation for these products. The products prepared with the lpa lec- flour did not retain residual eritroagglutinating activity due to lectins, showed higher residual ?-amylase inhibitor activity, reduced in vitro predicted glycemic index and increased iron bioavailability compared to the ones with the wild type flour. Products with common bean flour were less appreciated than the reference ones without this flour, but the presence of an intense umami taste can be a positive attribute.