Production of Beans Flour

Production of Beans Flour

Introduction

Beans popularly known as cowpea is a major source of protein in an average home, and due to this, the consumption of bean has taken different forms. Bean can be milled to give us a variety of products like akara (fried beans cake), danwake (beans dumpling) and moimoi (steamed beans paste).
However for the sake of this experiment, we will just be focussing on the production of milled beans, which is the only other way bean can be consumed if not in its normal whole form by boiling. The milled bean will be dried so as for it to be ground into its powdered form.
Beans flour is a cheap source of protein and carbohydrate and the product can be marketed through market women, food canteens, hotels and supermarkets.

Objective of the Experiment

This process is carried out to prepare beans flour from beans

Materials and Equipments

1. Bowl
2. Milling Machine
3. Drying Machine
4. Sieves
5. Beans

Procedure

1. The primary raw material which is the beans or cowpea is soaked in water for twenty minutes so as to de-hull the bean. The logic behind this is by the softening of the bean, this makes the exocarp of the bean easy to remove. 

2. After the bean has soften from being soaked in the water, hands are run gently over the bean to remove the exocarp of the bean, this is done for few minutes after which the chaff is separated from the de-hulled bean by washing and sieving until they are separated. 

3. Then bean should be dried in the drying machine until it is free of moisture.

4. Milling is then carried out and the dry bean powder is obtained.

The procedures is illustrated using the arrow diagram below:

Discussion and Conclusion

Basically Beans are processed into flour to make them easily accessible. Beans flour is a cheap source of protein and carbohydrate and the product can be marketed through market women, food canteens, hotels and supermarket. Beans flour made from ground beans provide one of the easiest ways to incorporate beans into familiar and new foods.

Credits: Jeremiah Ogonna. Obafemi Awolowo University, Ile-Ife, Osun State, Nigeria.

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