Modifications to Physicochemical and Nutritional Properties of Hard-To-Cook Beans (PhaseolusvulgarisL.) by Extrusion Cooking

Abstract

The objective of this work was to evaluate extrusion cooking as a means to improve the nutritional properties of Phaseolus vulgaris L. that had been stored either at 42 degrees C and 80% relative humidity for 6 weeks or for periods >1 year in cereal stores in tropical conditions. Storage under these conditions resulted in an increase in cooking time increased (7.7- and 12-fold, respectively) as a result of development of the hard-to-cook (HTC) defect. Single-screw extrusion of the milled beans was carried out at four barrel temperatures and two moisture contents. The extrudate bulk density and water solubility index decreased with increasing temperature, whereas the water absorption index increased due to the higher proportion of gelatinized starch in the extruded samples. Both fresh and HTC beans contained nutritionally significant amounts of lectins, trypsin, and alpha-amylase inhibitors, which were mostly inactivated by extrusion. Extrusion also caused a considerable redistribution of insoluble dietary fiber to soluble, although the total dietary fiber content was not affected. Changes in solubility involved pectic polysaccharides, arabinose and uronic acids being the main sugars involved. Stored beans subjected to extrusion cooking showed physical and chemical characteristics similar to those of extrudates from fresh beans.

Nutritional value of raw and extruded chickpeas (Cicer arietinum L.) for growing chickens

“…The high shear forces may also denature protein and disrupt the food matrix thereby improving the digestibility of nutrients (Milán et al, 2000). Modifications of physicochemical and nutritional properties of hard-to-cook beans by extrusion cook ing have been reported by Martin Cabrejas et al (1999), and the nutritional quality of extruded kidney bean and its effects on growth and skeletal muscle nitrogen fractions in rats have been studied by Marzo et al (2002). Similarly, the extrusion process counteracts the negative effect produced by the addition of raw kidney bean by the removal of the antinutritional factors (ANF) and by improving the nutrient availability of the seed (Arija et al, 2006).…”

Effect of extrusion on nutritional quality of maize and Lima bean flour blends

“…Gujska and Khan 24 reported a density of 470 kg m −3 for extruded maize products, higher than observed in the present study. Martín-Cabrejas et al 25 comment that this usually occurs in extrudates made with beans, maize and soy protein. The density of blends with different proportions of navy bean protein significantly increased when the bean proportion exceeded 20%, which was attributed to the concentration and type of protein used.…”

Propriedades físicas e químicas de feijão comum preto, cultivar Iapar 44, após envelhecimento acelerado

“…Entretanto, quando armazenados em condições de altas temperaturas e umidades relativas, comuns em países tropicais como o Brasil, eles se tornam endurecidos, ou seja, podem desenvolver o fenômeno conhecido como "hard-to-cook"(HTC) ou "difícil de cozinhar" [15].…”