Bean Flour and Flour Products: Bean processing process

Bean Flour Made Easy

Bean flour and flour-based products" technology is a set of machines that facilitates the production of flour derived from common beans. It transforms whole beans into a finely ground, powdery form that can be used in the creation of a diverse range of food products. This technology improves the digestibility and nutritional qualities of common beans, increasing their appeal to consumers. It also extends the shelf life of bean products, and offers economic opportunities to farmers and entrepreneurs by creating a lucrative market for bean flour and related food products. The technology is applicable to both rural and urban communities, and can be implemented using a range of equipment, from small manual systems for cottage-level production to larger automated facilities for industrial-scale processing. It plays a key role in improving food self-sufficiency, business development and the overall use of common beans in a variety of food products.

This technology is TAAT1 validated.

7•7

Scaling readiness: idea maturity 7/9; level of use 7/9

Adults 18 and over: Positive high

The poor: Positive low

Under 18: Positive low

Women: Positive high

Climate adaptability: Highly adaptable

Farmer climate change readiness: Significant improvement

Environmental health: Moderately improves environmental health

Soil quality: Does not affect soil health and fertility

Water use: Same amount of water used

Biodiversity: Not verified

Carbon footprint: More carbon released

Problem

Time and Energy Consumption: The time and energy required to prepare whole beans for consumption make them less appealing to urban consumers.
Limited Appeal of Traditional Bean Preparation: Even pre-cooked bean products face limited appeal due to these challenges.
Nutritional and Digestibility Issues: Common beans contain substances that interfere with the absorption of proteins, starch, and minerals in the human gut.
Freshly Harvested and Hard-to-Cook Beans: Freshly harvested and hard-to-cook beans are difficult to process and make palatable.

Solution

Introduction of Processed and Ready-to-Eat Products: The technology enables the production of processed and ready-to-eat products made from common beans, which are gaining popularity in Sub-Saharan Africa.
Bean Flour Production: The first step involves producing high-quality bean flour, which significantly reduces cooking time and fuel costs compared to conventional boiling.
Improved Nutritional Qualities: Bean flour processing enhances the bioavailability of vitamins and micronutrients in derived food products.
Mitigation of Digestibility Issues: Various procedures, including soaking, malting, dehulling, pressure cooking, and steaming, are employed to make beans more digestible and nutritious.
Extended Shelf-Life: Bean flour extends the shelf life of products.
Economic Opportunities: The technology creates a lucrative market that benefits the livelihoods of both farmers and entrepreneurs.
Expansion of Markets and Supply Chains: Bean flour production opens up new markets to producers, offers transportation cost savings, and allows manufacturers to create new product lines.

Key points to design your project

This technology promotes transformative impacts, particularly on climate action by reducing fuel consumption in line with environmentally friendly practices. It also supports several Sustainable Development Goals (SDGs), including (SDG 2) Zero Hunger by supporting food availability, (SDG 5) Gender Equality by reducing the disproportionate burden on women associated with traditional bean preparation methods, and (SDG13) Climate Action by promoting a holistic approach to sustainable development.

To integrate this technology into your project and outline the necessary activities and requirements, follow these steps:

Awareness campaigns on the benefits of bean flour technology.
Collaboration with local farmers and agri-food companies for a steady bean supply.
Establishment of processing plants with efficient equipment.
Training programs for operators and workers on safety, quality use.
Regulatory compliance with food safety standards and licensing requirements.

A team of trainers could provide training and support during project installation. Include the cost for training and post-training support for using the technology.

Communication support for the technology should be developed (flyers, videos, radio broadcasts, etc.)

In tandem with this technology, the "Biofortified beans for improved nutrition" enriched with essential vitamins and minerals, align seamlessly with our mission to address key challenges and contribute to a healthier, more resilient future by amplifies the commitment to holistic well-being.

Cost: $$$ 370 USD

Small motorized bean dehullers that can process 50 kg hour-1

4 USD

Bean flour per kg

370 USD

Small motorized bean dehullers that can process 50 kg hour-1

1,500 USD

Soaking tanks of 500 liter

2,000 USD

Mills with a capacity of 300 kg hour-1

IP

Open source / open access

Countries with a green colour: Tested & adopted
Countries with a bright green colour: Adopted
Countries with a yellow colour: Tested

Countries where the technology has been tested and adopted
Country	Tested	Adopted
Benin	Tested	Adopted
Burkina Faso	Tested	Adopted
Burundi	Tested	Adopted
Central African Republic	Tested	Adopted
Côte d’Ivoire	Tested	Adopted
Democratic Republic of the Congo	Tested	Adopted
Ethiopia	Tested	Adopted
Kenya	Tested	Adopted
Malawi	Tested	Adopted
Nigeria	Tested	Adopted
Rwanda	Tested	Adopted
Senegal	Tested	Adopted
Tanzania	Tested	Adopted
Uganda	Tested	Adopted

This technology can be used in the colored agro-ecological zones. Any zones shown in white are not suitable for this technology.

Agro-ecological zones where this technology can be used
AEZ	Subtropic - warm	Subtropic - cool	Tropic - warm	Tropic - cool
Arid	–	–	–	–
Semiarid	–	–	–	–
Subhumid	–		–
Humid

Source: HarvestChoice/IFPRI 2009

The United Nations Sustainable Development Goals that are applicable to this technology.

Goal 2: zero hunger

Goal 3: good health and well-being

Goal 13: climate action

The following steps are required to make most of bean flour for a wide range of culinary applications and food products, adding nutritional value and diversity to your cooking.

1. Choose Your Bean Flour: Select bean flour produced through either wet or dry milling, depending on your intended use.

2. Decide on Your Recipe: Determine the recipe or food product you want to prepare using bean flour.

3. Baking and Cooking: For Baking (Bread, Pastry, Porridge), If you're making bread, pastry, or porridge, use bean flour as an all-purpose, gluten-free ingredient. Blend it with cereal flour to achieve the desired texture and taste.

4. Food Texturing: For Food Texturing (Crisps, Pasta), Use pure bean flour as a texturing ingredient for crisps and pasta to enhance their texture and nutritional value.

5. Thickening Soups, Sauces, and Beverages: For Thickening (Soups, Sauces, Beverages), Incorporate bean flour as a thickener for soups, sauces, and beverages to add body and creaminess to your dishes.

6. Meat Analogues: For Meat Analogues (Protein Replacement), Utilize bean flour as a protein replacement in meat analogues, enhancing their nutritional content and making them suitable for vegetarians and vegans.

Last updated on 9 September 2024