Thermal and enzymatic treatments reduced α‐galactooligosaccharides in common bean ( Phaseolus vulgaris L.) flour

Abstract

The aim of this study was to evaluate the effect of enzymatic, thermal, and soaking treatments on antinutritional factors as well as nutritional content of black and pinto beans to produce common bean flours. Black and pinto beans were soaked and treated with either enzymatic complex containing cellulase, hemicellulase, and β‐glucanase or thermally treated by autoclave. Black and pinto beans that were bicarbonate‐soaked, cooked, and enzymatically treated presented the highest reduction on the α‐galactooligosaccharides (α‐GOS) content (p < .05) by more than 62% and the tannins content by 58% maintaining the nutritional quality. Similarly, after thermal treatments (autoclaving 3 min) both market classes showed a reduction greater than 49% (p < .05) on the α‐GOS concentration and 80% reduction on tannins levels, while still conserving nutritional attributes. The nonspecific enzyme complex presented a side activity and hydrolyzed the α‐GOS. α‐GOS were reduced in common bean flour while protein and dietary fiber were maintained. Practical applications Common bean (Phaseolus vulgaris L.) is an inexpensive and important source of protein and complex carbohydrates. Enzymatic, thermal, and soaking treatments on black and pinto beans reduced the principal components that produce flatulence and other intestinal discomforts. This could be a more practical option to reduce these components apart from α‐galactosidase. As a final product, a common bean flour rich in proteins, dietary fiber, and partially free of α‐GOS was obtained, which could be employed as an alternative ingredient in baked, extruded, and specialized foods for people with digestive problems.

Autoclaving and extrusion improve the functional properties and chemical composition of black bean carbohydrate extracts

“…The extrusion process reduced almost entirely the content of α‐GOS (0.03 g of α‐GOS/100 g) presented in the CE ( P < 0.05). Despite the fact that there were no changes in the content of α‐GOS among the CE, the concentration was lower (0.03 to 0.66 g of α‐GOS/100 g of CE) compared to literature reports for common raw beans (3.3 g of α‐GOS/100 g beans) (Escobedo, Mora, & Mojica, 2019) The reduction of α‐GOS in the CE is not associated with the thermal process used, but it could be due to the carbohydrate extraction process, which includes solubilization and precipitation steps. The α‐GOS could remain in the aqueous phase with the solubilized proteins during this process because of their high solubility (Thirunathan & Manickavasagan, 2018).…”

Pulse‐based snacks as functional foods: Processing challenges and biological potential

“…Dehulling would not reduce the concentration of α‐GOS because they are mainly located in the cotyledons (Moussou et al., 2017). Enzymatic degradation through fermentation, germination, and enzymatic application has proven to be the most efficient treatment to reduce the α‐GOS in common bean flours (Escobedo et al., 2019; Granito et al., 2002; Thirunathan & Manickavasagan, 2018).…”

Common beans as a source of food ingredients: Techno‐functional and biological potential

“…Common bean flour should be processed for safe consumption due to antinutritional factors (Rosa‐Millán et al., 2017; Simons et al., 2018). Thermal treatments, for example, cooking, extrusion, or high‐pressure–temperature cooking, are the principal treatments to reduce antinutritional factors such as tannins, phytic acids, and protease inhibitors (Escobedo et al., 2019; Singh et al., 2017; Thirunathan & Manickavasagan, 2019). A major concern of consuming common bean flour is the gastrointestinal intolerance of some individuals to the presence of certain FODMAPs (fermentable, oligo‐, di‐ and mono‐saccharides and polyhydric alcohols) (Ávila et al., 2019; Pico et al., 2021) Common beans contain considerable α‐oligosaccharides (α‐GOS), including raffinose, stachyose, and verbascose.…”

“…Regardless of the beneficial effects of prebiotics in colon epithelial cells, improvement of the immune system, or inflammation, the presence of this type of carbohydrates in the diet may provoke undesirable effects such as meteorism or diarrhea in intolerant individuals (Ojo et al., 2021). Different processes, such as freezing, soaking, cooking, fermentation, germination, enzymatic treatments, or combining methods, have been reported to reduce from 20% to 70% of the oligosaccharides content in common beans (Escobedo et al., 2019; Pico et al., 2021; Thirunathan & Manickavasagan, 2019).…”

“…Different common bean ingredients have been physiochemically characterized and incorporated into food preparations to increase their health benefits due to their content of bioactive compounds (Bassinello et al., 2011; Ramírez‐Jiménez et al., 2014, 2018; Ulloa et al., 2011). Additionally, different types of processing, such as thermal, enzymatic, fermentation, or mechanical processing, among others, have been used to improve the biological potential, consumer acceptance, and techno‐functional properties (TFPs) of common bean ingredients (Alfaro‐Diaz et al., 2021; Escobedo et al., 2019; Nosworthy et al., 2017; Wani et al., 2015). The utilization of common bean‐based ingredients in food formulations has been successfully explored mainly in snack bars, cookies, pasta, and tortillas, where the physicochemical properties of the final products were slightly altered (Giuberti et al., 2015; Ramírez‐Jiménez et al., 2018; Treviño‐Mejía et al., 2016).…”