Abstract
We compared the antioxidative activity of roasted Adzuki bean flour and traditional boiled Adzuki beans, and evaluated the palatability of the roasted flour. The antioxidative activity of boiled Adzuki beans was significantly higher than that of the uncooked beans when determined by an ORAC assay, although itwas unchanged by a DPPH assay. More than 90% of the original antioxidative activity was retained in the roasted Adzuki bean flour when determined by both the DPPH and ORAC assays. Sixty-two elementary school pupils made roasted Adzuki bean flour and ate with rice cakes in a home economics class. Seventy nine percent of the pupils liked the roasted flour, and 87.1% showed their willingness to cook it again in their homes. These results indicate that roasted Adzuki bean flour could be quickly prepared without losing its antioxidative activity and that this flour was considered to be a favorable food among the pupils.
