Physicochemical, techno-functional, and nutritional characterization of food ingredients derived from lima bean (Phaseolus lunatus L.)

Lima bean ( Phaseolus lunatus L.) is the most cultivated vegetable crop in Delaware, United States and is currently underutilized in food systems. Lima beans of varying maturity (i.e., small and large) were processed into flour, and protein concentrate by alkaline-isoelectric precipitation extraction. Carbohydrates and proteins are the major components of lima bean flour (LBF; protein: 20.49–22.74%; carbohydrates: 58.15–63.25%) and lima bean protein concentrate (LBPC; protein: 76.52–79.09%; carbohydrates: 11.30–16.91%). Water-holding (1.43–3.46 g/g) and oil-holding (1.85–4.61 g/g) capacities of LBF and LBPC were comparable to major legumes like pea and common beans. pH-dependency was observed for the emulsifying properties, protein solubility, and zeta potential of LBFs and LBPCs. LBFs are high in potassium and are good sources of magnesium, zinc, and iron. Overall, lima beans and their ingredients present attractive options to be used in food production due to their good techno-functional properties and nutritional profiles. • Flour and protein concentrate were prepared from Delaware-grown lima bean • Carbohydrates and proteins were major components of flour and protein concentrate • Emulsifying properties, protein solubility, and zeta potential were pH dependent • Lima bean flour is rich in potassium, and good source of iron and magnesium