Use of low-temperature extrusion for reducing phytohemagglutinin activity (PHA) and oligosaccharides in beans (Phaseolus vulgaris L.) cv. Navy and Pinto |
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Authors: | S. Kelkar M. Siddiq J.B. Harte K.D. Dolan G. Nyombaire H. Suniaga |
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Affiliation: | 1. Department of Biosystems & Agricultural Engineering, Michigan State University, East Lansing, MI 48824, USA;2. Department of Food Science & Human Nutrition, Michigan State University, East Lansing, MI 48824, USA |
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Abstract: | Bean (Phaseolus vulgaris L.) lectins and oligosaccharides are the anti-nutrients that limit dry bean consumption. The objective of this study was to study the effects of low temperature (85 °C) extrusion and steam-cooking (82 °C) on the fate of lectin, analysed as phytohemagglutinin activity (PHA), and the oligosaccharides, raffinose and stachyose. Both extrusion processing and steam-cooking significantly (p ? 0.05) reduced the lectin in bean flour by 85–95% over raw bean flours (control). The stachyose content in extruded navy bean flours was comparable to that in raw and steam-cooked flours while extruded pinto bean flour had significantly lower stachyose content than that found in raw and steam-cooked flour. The raffinose content of both navy and pinto extruded flours, though lower than raw bean flours, was significantly higher than that in steam-cooked flours. The results of this study demonstrated that extrusion processing at relatively lower temperature can be effective in eliminating lectins and reducing oligosaccharides. |
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Keywords: | Dry beans Extrusion Lectins Oligosaccharide |
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