Title : Beans and bean-containing products: knowledge and attitude among university students
Abstract:
The growing popularity of the gluten-free diet and the plant-based diet has significantly influenced consumers, food manufacturers and health care professionals. Health experts have been interested in the nutritional adequacy of those diets, as well as their effectiveness in managing disorders including but not limited to weight management, diabetes, cardiovascular diseases, and gluten-related disorders. Beans and bean-containing products have been promoted as excellent sources of dietary protein and other nutrients, particularly for those following a gluten-free diet and/or a plant-based diet. In one of our studies, we wanted to gain more insight into the intake, knowledge, and attitude related to beans and bean-containing products among university students in a Canadian university. The survey focused on bean consumption, knowledge on beans, and attitude and preferences toward novel products containing bean flour. Demographic information such as gender, age, and ethnic background were gathered. Good appearance, good taste, good smell, pleasant texture, high plant-derived protein content, and high fiber content were found to be important features that students looked for in a product containing bean flour. Moreover, health benefits appeared amongst the main drivers to include a product containing bean flour in their diets. Bean consumption, knowledge on beans, and interest to learn more about beans were reported to differ among demographic groups. Identifying knowledge gaps to tailor educational materials on the composition and benefits of beans and bean-containing products, as well as guiding the development of new healthy bean-containing products that are more appealing to consumers, are needed to assist individuals make healthier choices especially when adopting a gluten-free diet and/or a plant-based diet.
