Improved Dry Bean Flour Developed

LANSING - Feb 28/05 - SNS -- Work by researchers at the Michigan Agricultural Experiment Station (MAES) has contributed to the development of new products based on an improved bean flour.

Made in a patented process, the new bean flour contains lower levels of oligosaccharides -- the gas-producing sugars naturally found in beans.

Kirk Dolan, MAES food science and human nutrition and biosystems and agricultural engineering scientist, studied three methods to reduce oligosaccharides: hydration (soaking), germination and the use of an enzyme treatment similar to that found in the commercial product Bean-O. His research findings will appear in the Journal of Food Science later this winter; the new flour will soon be available through Heartland Ingredients to retailers and wholesalers.

Jim LeCureux, general manager of Heartland Ingredients, said the MSU Product Center for Agriculture and Natural Resources and Steve Edwards, associate professor of advertising, public relations and retailing at MSU, contributed significantly to marketing planning, logo development and brand implementation for the new flour.

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