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EVALUATION OF DRUM‐DRIED MEALS PREPARED FROM SPLIT BEANS ( PHASEOLUS VULGARIS L.): PROTEIN QUALITY AND SELECTED ANTINUTRITIONAL FACTORS
Author(s) -
OCCEÑA L. G.,
BENNINK M. R.,
UEBERSAX M. A.,
CHUNG Y. S.
Publication year - 1997
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1997.tb00787.x
Subject(s) - phaseolus , ingredient , food science , extraction (chemistry) , chemistry , protein quality , dry bean , plant protein , biology , botany , chromatography
The effects of aqueous extraction and enzymatic pretreatments on the in‐vitro and in‐vivo protein digestibilities and antinutritional factors of drum‐dried bean (Phaseolus vulgaris L.) meals were evaluated. The apparent protein digestibility of beans subjected to a 60C/30 min aqueous extraction was approximately 86% which is comparable to or greater than what is reported for canned beans. Likewise, the antinutritional factors Trypsin Inhibitor Activity (TIA) and lectins were either significantly reduced or inactivated by the drum‐drying process, as further supported by in‐vivo rat feeding studies. The drum‐drying process can be a suitable alternative process for the traditional commercial canning of dry beans, providing economic utilization of dry split beans. Further, the resultant DDBMs find broader application as an ingredient in convenient and nutritious food formulations such as weaning foods, baked and pasta products.