ABSTRACT
Shifting toward a plant-based diet from an animal-based diet is good approach to tackle nutritional and health issues. Legumes are an important food source and play a significant role in the nutritional well-being of the population (Punia et al., 2019). Kidney beans (Phaseolus vulgaris L.) also known as common beans are an economical and staple food legume for devolving countries as it provides adequate nutrition to the diet. Kidney beans stand out as a source of complex carbohydrates (50–60%), protein (20–25%), and dietary fiber, along with a good amount of minerals and vitamins. Among the complex carbohydrates, starch is the major storage polysaccharide, accounting for 20–45% depending upon the cultivar. The starch of kidney beans possesses unique properties as it has higher levels of resistant starch contents and lower levels of rapidly digestible starch content, which accounts for its low glycemic index (GI) response and positive impact on human health. Proteins are normally considered as the prominent macronutrient in red kidney beans with globulins (65% w/w), albumins (15% w/w), glutelins (10% w/w), and prolamins (2% w/w) being the principal protein components. Kidney beans also contain a variety of phenolic compounds (polyphenols, flavonoids, tocopherols, unsaturated fatty acids, and peptides) that serve as the major antioxidants and play a key role in reducing the reactive oxygen species that cause cellular and molecular damages. Complex chemical composition and presence of bioactive compounds in kidney beans account for various biological activities, which include antimicrobial, antioxidant, antihyperglycemic, and anticancer effects and also lower the occurrence of chronic noncommunicable diseases such diabetes, cancer, obesity diabetics, coronary heart disease, cardiovascular diseases, and neurodegenerative disorders due to the protective physiological effects conferred by the chemical constituents of the kidney bean. This chapter will provide an insight to the nutritional potential of the kidney bean along with its antioxidant compounds, bioactive components, and health benefits and its application formulation of conventional and nonconventional food products.
