Preparation and characterization of protein isolate from fresh and hardened beans (Phaseolus vulgaris L.).

The purpose of the present work was to determine the effect of accelerated hardening of beans on yield and physicochemical, functional, and toxicological properties. Protein isolates were obtained from fresh and hardened common beans (Phaseolusvulgaris L.).

[Elaboration of "cotija" type cheese made of whole milk and chickpea (Cicer arietinum L.) mixture].

The objective [corrected] of this work was to elaborate "cotija" type cheese prepared with whole milk and chickpea (Cicer arietinum L.), inoculated with S. Thermophilus and to compare its physicochemical, microbiological and sensorial characteristics with a commercial cheese.