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jack bean — Ingredient · Foodgeist
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Ingredient
jack bean
Aroma profile
Derived from this ingredient’s flavor compounds
odorless×6
odor_active×5
0×2
no aroma×2
cocoa×2
fishy
sweet
chocolate
Taste profile
Derived from this ingredient's compounds · measured taste classes (FART / ChemTastes)
Ranked across every axis at once: shared flavor chemistry, real-recipe co-use, novel-discovery, and nutrient synergy. Pairs agreeing on two or more axes lead.
quinoa seed (dried)shares flavor compounds
Mangoshares flavor compounds
Alfalfashares flavor compounds
sorghum kernelshares flavor compounds
Lentilshares flavor compounds
citrus fruit food productshares flavor compounds
Molecular affinity
Pairs well with — ingredients that share aroma compounds
Based on shared flavor compounds · click to explore
What science says
ingredient property
“Proximate composition showed that Jack bean collections have a protein content ranging from 28.8 to 39.3%, a starch content ranging from 31 to 41%, a fiber content from 15.4 to 24.6%, and a concanavalin A content in the range 35-51 mg/g dry cotyledon.”
Jack bean collections→have concanavalin A content in the range→35-51 mg/g dry cotyledon
“Proximate composition showed that Jack bean collections have a protein content ranging from 28.8 to 39.3%, a starch content ranging from 31 to 41%, a fiber content from 15.4 to 24.6%, and a concanavalin A content in the range 35-51 mg/g dry cotyledon.”
Jack bean collections→have fiber content ranging from→15.4 to 24.6%
“β-N-Acetylglucosaminidase, α-mannosidase, and β-galactosidase were simultaneously separated from jack bean meal extract by means of isoelectric focusing technique.”
β-N-Acetylglucosaminidase, α-mannosidase, and β-galactosidase→were separated→from jack bean meal extract
“Proximate composition showed that Jack bean collections have a protein content ranging from 28.8 to 39.3%, a starch content ranging from 31 to 41%, a fiber content from 15.4 to 24.6%, and a concanavalin A content in the range 35-51 mg/g dry cotyledon.”
Jack bean collections→have protein content ranging from→28.8 to 39.3%
“Proximate composition showed that Jack bean collections have a protein content ranging from 28.8 to 39.3%, a starch content ranging from 31 to 41%, a fiber content from 15.4 to 24.6%, and a concanavalin A content in the range 35-51 mg/g dry cotyledon.”
Jack bean collections→have starch content ranging from→31 to 41%
