Impact of Cooking and Extrusion Processing on Nutritional, Antinutritional, and Techno-Functional Characteristics of Indigenous Bean (Phaseolus coccineus)

Abstract

Ayocote bean (Phaseolus coccineus) is an underutilized pulse rich in protein, lipids, and carbohydrates; however, the impact of thermal processing has not been studied. Thus, the objective of this research was to assess the nutritional, antinutritional, and techno-functional properties of ayocote beans processed by conventional cooking and extrusion. Thermal processing had a positive impact on total dietary fiber increasing after cooking (35.49%). Trypsin inhibitors were inactivated after processing; however, lectin activity was still observed after extrusion (0.2 mg/mL). Extrusion showed a higher impact on TPC (75% retention) and TFC (88% retention) than cooking (61 and 74% retention, respectively). Cooking and extrusion caused significant losses of antioxidant activity when compared to raw flour, though cooking showed higher AOX retention (ORAC = 88.5/ABTS = 87.3%) than extrusion (ORAC = 74.4/ABTS = 77.5%). The results suggest that ayocote bean is a legume that could be used to develop novel food formulations with improved health benefits for the wider population.

Impact of Pretreatments on Protein Digestibility and Chemical and Functional Properties of Selected Underutilized Legumes

“…7,8 There have been studies using autoclaving, microwaving, micronization, and extrusion as processing methods to reduce the antinutrient content of legumes. 9,10 The protein digestibility of ULs has also been reported to be very poor. Methods like sprouting, dehulling, different forms of thermal processing, soaking, and extrusion have been found to positively affect the protein digestibility of some legumes, including chickpeas, fava bean, kidney beans, peas, cowpea, soy, Bambara beans, black gram, and lentil.…”

“…The methods used for legume processing, especially in indigenous settings, are often simple and inexpensive compared to other sophisticated methods. In recent times, methods like microwave cooking and ultrasound have also been used. , There have been studies using autoclaving, microwaving, micronization, and extrusion as processing methods to reduce the antinutrient content of legumes. , …”