Plant Foods for Human Nutrition

, Volume 74, Issue 3, pp 342–349 | Cite as

Single Varietal Dry Bean (Phaseolus vulgaris L.) Pastas: Nutritional Profile and Consumer Acceptability

  • Sharon D. Hooper
  • Raymond P. Glahn
  • Karen A. CichyEmail author
Original Paper


Dry beans (Phaseolus vulgaris L.) are a nutrient dense food rich in protein, dietary fiber, minerals, and folate. Consumption of dry beans is relatively low in the United States and this may be due in part to the lack of diversity in bean products beyond whole seeds. Products that incorporate beans in new forms, such as flours, offer the potential to increase dry bean utilization. In this study whole dry beans were milled into flour and used to make gluten free fresh pastas. Six bean varieties each from a different market class (white kidney, navy, otebo, cranberry, dark red kidney and black) were made into pasta. Their consumer appeal was compared to fresh wheat pasta and their nutritional value was compared to fresh wheat pasta and whole boiled beans. The dry bean pastas were nutritionally superior to wheat pasta with higher protein, ash, resistant starch and protein digestibility corrected amino acid score (PDCAAS) as well as lower total starch content. While consumers preferred the flavor, texture and appearance of the wheat pasta to the dry bean pasta, 36% of participants said they would definitely or probably purchase the dry bean pastas from the light colored beans. There was some loss of nutritional value of bean pasta vs. whole boiled beans but this can mostly be attributed to the bean pasta being 90% bean. These results suggest that single variety fresh dry bean pastas have commercial potential in the U.S. as healthy gluten free pasta options.


Phaseolus vulgaris Dry bean flour Pastas Sensory evaluation Resistant starch 



This work was supported in part by funding from the Michigan Department of Agriculture & Rural Development Strategic Growth Initiative and the Michigan Bean Commission, the Norman Borlaug Commemorative Research Initiative (US Agency for International Development), and by the US Department of Agriculture, Agricultural Research Service. The authors are grateful to Eataliana Pasta, Shelby Twp., MI for the use of the pasta making equipment and to Greg Varner for providing seeds for the experiment and Evan Wright for help milling.

Compliance with Ethical Standards

Conflict of Interest

The authors declare no conflict of interest.

Supplementary material

11130_2019_732_MOESM1_ESM.docx (23 kb)
ESM 1 (DOCX 22 kb)


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Copyright information

© This is a U.S. government work and not under copyright protection in the U.S.; foreign copyright protection may apply 2019

Authors and Affiliations

  1. 1.Department of Plant, Soil and Microbial SciencesMichigan State UniversityEast LansingUSA
  2. 2.Robert W. Holley Center for Agriculture and HealthUSDA-ARSIthacaUSA
  3. 3.Sugarbeet and Bean Research UnitUSDA-ARSEast LansingUSA

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