Baking and Nutritional Characteristics of Adzuki Beans and Its Health impacts

For hundreds of years in China, the azuki bean (Vigna angularis) has been utilized not only as a traditional Chinese medicine, but also as a snack meal or bakery product. In Asian countries, the azuki bean is an excellent source of functional foods. Sugars, carbohydrates, proteins, fiber, polyphenols, and saponins have all been found in adzuki beans. The discovery that Vigna angularis is gluten-free has piqued global attention during the last decade. Adzuki beans are high in disease-fighting and health-promoting chemicals, as well as being delicious. Researchers have discovered at least 29 distinct chemicals in adzuki beans, making it one of the most nutrient-dense meals available. Adzuki beans in the form of processed products are more popular with consumers than the raw beans. Maltol is the characteristic aroma of cooked adzuki beans, which possesses a sugary flavour in baked goods. This review summarized baking impact of Adzuki beans and their pharmacological effects, such as anti-oxidative effects, hepatic protective effects, anti-diabetic effects, blood pressure adjusting effects, anti-obesity effects, and anti-cancer effects.