Comparative evaluation of common bean (Phaseolus vulgaris L.) varieties as raw material for protein ingredient production

Considering the tremendous genetic diversity of common beans ( Phaseolus vulgaris L.), this study evaluates the suitability of specific varieties as raw material for protein ingredient production. Six distinct dry bean varieties, selected for their macroscopic characteristics, were comprehensively analyzed for chemical composition, amino acid and SDS-PAGE profile, protein solubility, extraction efficiency, antinutritive factors, and color properties. Bean flours had protein contents of 21.1% to 30.8% dw, and a protein content increase of up to 260% relative to the original bean flour was achieved using alkaline extraction and isoelectric precipitation, yielding protein purities of 74.1% to 84.1% dw. The Goldfield variety exhibited the highest protein purity (83.8% dw), protein yield (56.8% dw), and product yield (19.7% dw) due to its favorable solubility profile. Trypsin inhibitor activity (TIA) and phytic acid levels varied among varieties, with Fla Deux, Purple Teepee, and Odessa showing lower antinutritive factor contents. Purple Teepee exhibited the highest hemagglutinating activity (HA), while Borlotto Rosso revealed the lowest HA levels among varieties. Dehulling did not significantly improve protein extraction efficiency or sufficiently reduce phytic acid and TIA, as these compounds were primarily located in the cotyledons rather than in the bean hulls. However, dehulling led to more uniform lighter-colored protein ingredients, especially for varieties with intense hull pigmentation. These findings highlight the impact of genetic diversity in Phaseolus vulgaris L. and emphasize the critical role of raw material selection in developing functional bean-based ingredients, providing a comparative framework for the valorization of underutilized common bean varieties in food applications.