In the heart of Kansas, researchers at The Land Institute are exploring a novel crop that could revolutionize both agriculture and food industries. Evan B. Craine, lead author of a recent study published in *Legume Science* (known in English as “Bean Science”), has been investigating the physicochemical properties of perennial Baki bean flours, derived from sainfoin. This research could pave the way for sustainable food solutions and novel ingredients in the commercial market.
The Baki bean, a perennial pulse, offers a promising alternative to traditional annual crops. “Perennial grains like Baki bean can address critical issues such as soil degradation and water quality,” Craine explains. “They improve soil health and provide a novel source of protein for human consumption.” The study evaluated flours produced from both whole and split Baki beans, representing four varieties of sainfoin.
The findings are intriguing. Whole Baki bean flour boasts 90% higher total dietary fiber compared to split Baki bean flour. On the other hand, split Baki bean flour contains 16% more protein and 36% more starch. These differences extend to functional properties as well. Whole flour exhibits a 17% higher water absorption index (WAI) and a 37% higher emulsification activity (EA) than split flour. Conversely, split flour has a 14% lower water solubility index (WSI) than whole flour.
These variations suggest diverse applications in the food industry. “The functional properties of Baki flours make them promising candidates for fortifying ingredients in food products,” Craine notes. The study also found that varietal differences did not significantly impact these properties, indicating that physicochemical traits have not been a focus of sainfoin breeding and variety development thus far.
The implications for the food and agriculture sectors are substantial. As the demand for sustainable and nutritious food sources grows, perennial crops like Baki beans could play a pivotal role. The research highlights the potential for Baki flours to enhance the nutritional quality of future food systems while contributing to environmental sustainability.
This study, published in *Legume Science*, opens new avenues for exploration in the field of perennial grains. As Craine and his team continue their work, the agricultural and food industries may see significant advancements in sustainable practices and innovative product development. The journey towards a more resilient and nutritious food future has just begun.