Effects of micronization pretreatments on the physicochemical properties of navy and black beans (Phaseolus vulgaris L.)

Effect of micronisation temperature (130 and 170°C) on functional properties of cowpea flour

“…Swelling index is indicative of starch granule swelling during gelatinisation, as well as water retention due to protein gelation. It has been reported that the starch in micronised (moisture conditioned) legumes is gelatinised and protein solubility is reduced (Arntfield et al, 1997, Bellido et al, 2006and Mwangwela et al, 2006. Hence the flour from micronised (130 and 170 °C) cowpeas had lower swelling indices than the unmicronised cowpea flour.…”

“…Micronisation has been shown to precook legumes, such as cowpeas (Mwangwela et al, 2006), lentils (Arntfield et al, 2001), beans (Bellido, Arntfield, Cenkowski, & Scanlon, 2006) and peas (Cenkowski & Sosulski, 1998). In addition to these products, the flour from micronised cowpeas has potential for utilisation in some food systems, depending on its functionality.…”

A Polymer Science Approach to Physico-Chemical Characterization and Processing of Pulse Seeds

“…Value added pulse products such as micronized/infra-red heat treated pulses, quick-cook dehydrated pulses, extruded pulse products, roasted pulse seeds have been developed (Abu-Ghannam & Gowen, 2011;Bellido et al, 2006;Maskus, 2010). Foods conventionally prepared with non-pulse flours have been formulated with pulses that have been milled into flours such as: pasta, noodles, tortillas, batters, breads, extruded snacks, flours, fried snacks, infant food, and other baked goods (Maskus, 2010).…”

“…Foods conventionally prepared with non-pulse flours have been formulated with pulses that have been milled into flours such as: pasta, noodles, tortillas, batters, breads, extruded snacks, flours, fried snacks, infant food, and other baked goods (Maskus, 2010). However an important aspect of all of these pulses products is the necessity for the inclusion of water to the whole pulse seed at some point during processing Bellido et al, 2006). Commercial processing of dry peas and beans usually involves soaking the seeds overnight (12-16 h) in water at ambient temperature to encourage maximum water uptake (Thanos et al, 1998).…”

“…cooking in water) (Abu-Ghannam & Gowen, 2011). Literature has indicated that tempering (raising the moisture content of the seeds by addition of small amounts of water to a predetermined moisture content is required pre-treatment step to produce an acceptable micronized whole pulse seed product (Bellido et al, 2006). Tempering has also been noted as an essential step in the processing of roasted pulse snacks (Abu-Ghannam & Gowen, 2011).…”