Review Article

Nutritional and Health Promoting Attribute of Kidney Beans (Phaseolus vulgaris L.): A Review

Fatima Shabir* and Sajjad Ahmad Khan

School of Agricultural Sciences, Glocal University Saharanpur UP 247231, India

*Corresponding author e-mail: fatimashabir1415@gmail.com

(Received: 20/01/2024; Revised: 15/03/2024; Accepted: 30/04/2024; Published: 20/06/2024)

ABSTRACT

Red kidney bean (Phaseolus vulgaris L.) is nutritious and their consumption is associated with many health benefits that can fight against protein malnutrition. Starch, the most common carbohydrate reserve in plants, is present in legume seeds and has been associated with both cultural and nutritional advantages. Kidney bean seeds’ main constituent is starch, which accounts for 25–45% of their dry matter. It also goes by the names Rajmash and common bean. Kidney bean starches are more soluble and have less swelling than cereal starches, which suggests that they have more functional qualities. Due to its properties and interactions with other ingredients, particularly water and lipids, which can greatly affect the final product’s quality, starch is of interest to both the food industry and human nutrition as a macro-ingredient in many foods.

Keywords: Red kidney beans, protein, carbohydrates, vitamins, flavonoids