Changes in the Functional Properties and Antinutritional Factors of Extruded Hard‐to‐Cook Common Beans (Phaseolus vulgaris, L.)

Abstract

The biochemical and functional properties of 2 hard-to-cook common bean cultivars (Phaseolus vulgaris, L.) were investigated after the extrusion process. Beans of BRS pontal and BRS grafite cultivars were milled and extruded at 150 degrees C, with a compression ratio screw of 3 : 1, 5-mm die, and screw speed of 150 rpm. Extrudate flours were evaluated for water solubility (WS), water absorption index (WAI), oil absorption capacity (OAC), foaming capacity (FC), emulsifying activity (EA), antinutritional factors, and in vitro protein and starch digestibility. Results indicated that the extrusion significantly decreased antinutrients such as phytic acid, lectin, alpha-amylase, and trypsin inhibitors, reduced the emulsifying capacity and eliminated the FC in both BRS pontal and BRS grafite cultivars. In addition, the WS, WAI, and in vitro protein and starch digestibility were improved by the extrusion process. These results indicate that it is possible to produce new extruded products with good functional and biochemical properties from these common bean cultivars.

Functional properties of flour from low-temperature extruded navy and pinto beans (Phaseolus vulgaris L.)

“…Extrusion temperature of 85 C is sufficient for deactivating toxic lectins found in beans (Kelkar et al, 2012). The increased digestibility of starch and proteins and the reduction in lectin content due to extrusion processing increase the nutritional quality of the common bean flours (Batista et al, 2010).…”

“…EXT bean flours had significantly higher WSI than STC or raw bean flours (Table 1). Shear effect from extrusion may have degraded the starch producing more soluble molecules (Batista et al, 2010), thus increasing the solubility of EXT bean flour. Hernandez-Diaz, Quintero-Ramos, Barnard, and Balandran-Quintana (2007) observed that lower WSI correlates with lower degradation of starch.…”

“…Extrusion has also been shown to be the most effective method for improving protein and starch digestibility when compared with dehulling, soaking and germination (Alonso, Aguirre, & Marzo, 2000;Batista, Prudêncio, & Fernandes, 2010) and lowers flatulence-causing oligosaccharides (Borejszo & Khan, 1992). Although extrusion of various beans at temperatures of 145 C or higher has been reported, the consumer acceptability of products made from extruded bean flours has not been explored (Batista et al, 2010;Coffey, Uebersax, Hosfield, & Bennink, 1993;Edwards, Becker, Mossman, Gray, & Whitehand, 1994;Van Der Poel, 1990).…”

Chemical and functional properties of different common Brazilian bean (Phaseolus vulgaris L.) cultivars

“…The anti-nutritional factors limit the nutritional quality of beans because they reduce the activity of some enzymes, the biological action of certain chemical compounds, and the absorption of metabolites (RAMÍREZ-CÁRDENAS et al, 2008;BATISTA et al, 2010). Table 2 shows the anti-nutritional contents of the different bean cultivars.…”

“…In the case of beans, anti-nutritional factors such as phytates, protease and amylase inhibitors, lectins and polyphenols (tannins), reduce the activity of some enzymes and the absorption of metabolites (BATISTA et al, 2010).…”