Chemical Composition and Antinutritional Factors of Field Peas (Pisum sativum), Chickpeas (Cicer arietinum), and Faba Beans (Vicia faba) as Affected by Extrusion Preconditioning and Drying Temperatures

Abstract

Legumes are valuable plant sources of protein and energy and extrusion is one of the most common processing methods for manufacturing both human food and animal feeds. In the present study, three different legumes (field peas, chickpeas, and faba beans) were ground and processed in a pilot‐scale extrusion line. Various preconditioning and dryer temperatures were applied to each legume separately that reflected or differed from standard manufacturing conditions. Although literature exists regarding the effects of extrusion temperature and moisture on legume antinutrients, no data are available on the respective effects of preconditioning and drying. The aim of the study was to evaluate the effects of processing on both nutritional and antinutritional factors for each processing combination. Proximate composition, starch, oligosaccharides, total nonstarch polysaccharides (NSP), soluble (S‐NSP), and insoluble (I‐NSP) levels were evaluated. The antinutritional factors phytic acid, tannins, and trypsin inhibitors were also determined. Chickpea and field pea NSP values were not drastically affected by processing, while for most processing conditions, total NSP, S‐NSP, and I‐NSP were slightly reduced in faba beans. Preconditioning before extrusion processing generally improved the nutritional value of the ingredients by significantly reducing trypsin inhibitor level. Phytate and total tannin levels were greatly reduced irrespective of the preconditioning and drying treatment. Wet preconditioning can be used in combination with extrusion to improve the nutritional value of legumes, while drying at 90–150°C does not significantly further reduce antinutritional factor levels.

Inactivation Methods of Trypsin Inhibitor in Legumes: A Review

“…For this case, the preconditioner, outlet and dryer temperature during the process have played important roles, since they have varied from 70.5 to 100 °C, 108 to 116 °C, and 89 to 147 °C respectively. An important insight obtained by this study was that high temperatures were needed only for the preconditioner treatment of chickpeas, while for faba beans the process needed the highest level of temperature (Adamidou and others ). These results suggest that TIs are more heat‐labile in the case of chickpeas.…”

“…In the case of soybeans, it also inactivates lipooxygenase, an enzyme that catalyzes deoxygenation of some polyunsaturated fatty acids. The oxidized fatty acids are known to promote inflammation and hypersensitivity reactions and generate undesirable off‐odors associated with flavor reversion (Adamidou and others ; Žilić and others ). Functional properties of legumes have also been studied in parallel with TIs inactivation during extrusion.…”

Composition, Nutritional Value, and Health Benefits of Pulses

“…Avanza et al (2013) reported increased protein content of cowpea subjected to soaking, cooking, and autoclaving and that the highest protein content for each process was associated with the shortest processing time. Adamidou et al (2011) reported both an increase and a decrease in protein content of chickpea, faba beans, and peas during extrusion processing. Simons et al (2015) reported no change in protein of extruded navy, black, and pinto beans.…”

“…The ash content of pinto beans that were boiled, cooked, or roasted was higher than the ash content of raw pinto beans (Audu and Aremu 2011). Small but insignificant reductions in ash content during extrusion of peas, faba beans, and chickpeas were observed (Adamidou et al 2011). The ash contents of faba beans and yellow peas decreased upon germination, whereas small increases in ash were observed in lentils (Morad et al 1980).…”

The nutritive value of edible elements of the carcasses of broiler chickens fed mixtures with faba bean

“…przez stosowanie zabiegów uszlachetniających (obłuszczanie, ekstruzja), jednak wiążą się one z kosztami (Adamidou i in., 2011;Hejdysz i in., 2016;Milczarek i Osek, 2016;Usayran i in., 2014). Efektem prac selekcyjnych jest stworzenie niskotaninowych odmian bobiku.…”