Evaluation of nutritional properties, bioactive compounds, and color values of red kidney, black, and mung beans and utilization of their flours in the production of legume noodles

Abstract The objective of this study is to evaluate nutritional properties, antioxidant profile, and color values of red kidney, black, and mung beans, utilize their flours in the production of noodles, and compare nutritional properties, antioxidant profile, color values, and quality characteristics of noodles. The total dietary fiber content of red kidney (30.85%) and mung beans (28.75%) was significantly higher than that of black beans (24.35%). Red kidney beans had the highest potassium (1420.42 mg/100 g), magnesium (902.10 mg/100 g), and calcium (41.53 mg/100 g) contents. All beans had α-tocopherol, phenolic acids, and flavonoids. Red kidney bean noodle had significantly higher total dietary fiber (24.07%), potassium (1217.41 mg/100 g), and magnesium (702.35 mg/100 g) contents, while mung bean noodle had significantly higher protein content (23.40%). Red kidney, black, and mung bean noodles had similar α-tocopherol content (3.53–3.65 mg/kg). Red kidney bean noodle had the highest catechin (26.58 mg/kg), naringin (81.39 mg/kg), and chrysin (31.06 mg/kg) contents. Black bean noodle had the highest resveratrol (2.31 mg/kg) and quercetin (3.19 mg/kg) contents. Mung bean noodle had the highest rutin content (39.16 mg/kg). Redness of red kidney and black bean noodles was significantly higher than that of mung bean noodle, while yellowness was significantly lower. This study proposes that individuals seeking healthy food options may prefer these legume noodles.