PINTO BEAN FLOUR QUALITY

• Sponsoring Institution: Agricultural Research Service/USDA
• Project Status: ACTIVE
• Funding Source: USDA COOPERATIVE AGREEMENT
• Reporting Frequency: Annual
• Accession No.: 0442603
• Project Start Date: Sep 1, 2022
• Project End Date: Aug 31, 2024
• Program Code: [(N/A)]- (N/A)

Recipient Organization
MICHIGAN STATE UNIV
(N/A)
EAST LANSING,MI 48824

Performing Department
(N/A)

Non Technical Summary
(N/A)

Animal Health Component

40%

Research Effort Categories

Basic

40%

Applied

40%

Developmental

20%

Classification

Knowledge Area (KA)	Subject of Investigation (SOI)	Field of Science (FOS)	Percent
502	1410	1000	100%

Knowledge Area
502 - New and Improved Food Products;

Subject Of Investigation
1410 - Beans (dry);

Field Of Science
1000 - Biochemistry and biophysics;

Keywords

pinto

bean

ingredient

flour

shelf-life

Goals / Objectives
Evaluation of pinto bean germplasm for flour storage quality.

Project Methods
A factorial design will be employed. Pinto bean germplasm will be categorized into low, medium and high viscosity groups. Two genotypes from each viscosity group (low, medium and high) with normal and slow darkening properties from two locations (North Dakota and Washington) will be used to test bean flour quality during two storage conditions. Samples will be removed at specific time periods to determine color, fatty acid profile, water activity, lipoxygenase activity and metabolite fingerprinting.