It is known that the mixture of cereals and legumes can give a good protein balance and quality. So, the
possibility of diversification of their application in food industries may expand and recover their
consumption potential, especially for rice and beans.
When rice is milled, around 14% of broken grains are released and have similar composition of head
rice but lower commercial value [8]. Most of this by-product, mainly the smallest rice grains, is used to
make rice flour or as raw material to elaborate many kinds of foods by extrusion process [9, 10]. In the
case of common beans, there is also the formation of broken or split grains, which generally become hard
to cook when aging during storage [11] and receive a low price at the market. Due to the anti-nutritional
factors present in beans composition, it is necessary to submit the whole or split grains to some thermal
process or cooking before consumption or transformation into flour as food ingredients.
These types of flours do not contain gluten, what is interesting to process alternative products for celiac
or gluten intolerant people [8]. It is also proved that the mixture of rice and beans give a final protein
content of better biological quality with an important amino acids balance, once the lysine amino acid that
lacks in rice is present in beans, while sulphur amino acids present in rice can supply the beans deficiency.
Besides, the combination of rice and beans provides a good source of several other nutrients [2].