Physical parameters and physico-chemical properties of two wild beans (Phaseolus lunatus) consumed in Côte d'Ivoire

In Côte d'Ivoire, many varieties of wild beans are frequently consumed. This study was conducted to know the physical parameters (length, width, thickness and weight) and some physicochemical properties of two varieties (white and red) of beans (Phaseolus lunatus). The lengths varied from 11.2±0.2 to 9.6±1.6 mm, widths from 7.9±0.6 to 9.6±1.6, thickness from 4.5±0.3 to 5.0±0.6 and  weight from 715±0.03 to 931±0.07g. The capacities and hydration index varied respectively from 0.29±0.00 to 0.40±0.01 g/seed, from 0.40±0.01 to 0.66±0.01. The capacities and solubility index varied respectively from 0.28±0.01 to 0.45±0.02 ml/seed, from 0.65±0.4 to 0.875±0.66. The bean densities are 1.27±0.01 (white) and 1.32±0.01 (Red). Cooking times of bean seeds ranged from 45±2 (White) to 48±2 min (Red). Major physicochemical properties of bean flours are carbohydrates (54.89±0.54-63.03±0.9 mg/100g), protein (23.90±0.43-24.10±0.71 mg/100 g) and fibers (5.35±0.45-5.45±0.45 mg/100 g).The majority minerals in bean flours are potassium (1444.7±4.8-1206.7±2.9 mg/100 g), phosphorus (412±27- 451.91±14.6 mg/100 g)  and calcium (268±0.12-297- 84±2.4 mg/100 g). The Ca/P and Na/K ratios of bean varieties flours are less than 1.