Effect of autoclaving on the nutritional quality of hard-to-cook common beans (Phaseolus vulgaris)

DOI: 10.22161/ijeab.51.4

Keyword: autoclaving, functional properties, hardness, digestibility, response surface methodology.

Abstract: A central composite rotatable design (CCRD) coupled to response surface methodology (RSM) was used to investigate the effect of autoclaving conditions on the antinutritional factors, functional properties, digestibility and hardness of hard-do-cook common beans. Results indicated that autoclaving conditions did not change the functional properties (water solubility, water absorption index and oil absorption capacity) of the autoclaved hard-to-cook beans. Nevertheless, the autoclaving process was able to reduce the content of trypsin (59.8%) and α-amylase (42.2%) inhibitors as well as the amount of resistant starch (45.9%), which improves the nutrient bioavailability. In addition, compared to unprocessed hard-to-cook beans, the autoclaved seed presented higher protein and starch digestibility and lower hardness, enhancing the nutritional and textural quality of the seeds. These results evidenced that autoclaving may be an interesting alternative to enable the use of hard-to-cook beans as whole grain or component in food preparations.

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Karla A Batista, Wendell J Pereira, Bruna R Moreira, Cassio NS Silva, Kátia F Fernandes et al."Effect of autoclaving on the nutritional quality of hard-to-cook common beans (Phaseolus vulgaris)". International Journal of Environment Agriculture and Biotechnology(ISSN: 2456-1878),vol 5, no. 1, 2020, pp.022-030 AI Publications doi:10.22161/ijeab.51.4

Karla A Batista, Wendell J Pereira, Bruna R Moreira, Cassio NS Silva, Kátia F Fernandes, P.(2020).Effect of autoclaving on the nutritional quality of hard-to-cook common beans (Phaseolus vulgaris). International Journal of Environment Agriculture and Biotechnology(ISSN: 2456-1878).5(1), 022-030.10.22161/ijeab.51.4

Karla A Batista, Wendell J Pereira, Bruna R Moreira, Cassio NS Silva, Kátia F Fernandes, P.(2020).Effect of autoclaving on the nutritional quality of hard-to-cook common beans (Phaseolus vulgaris). International Journal of Environment Agriculture and Biotechnology(ISSN: 2456-1878).5(1), pp.022-030.

Karla A Batista, Wendell J Pereira, Bruna R Moreira, Cassio NS Silva, Kátia F Fernandes. 2020."Effect of autoclaving on the nutritional quality of hard-to-cook common beans (Phaseolus vulgaris)". International Journal of Environment Agriculture and Biotechnology(ISSN: 2456-1878).5(1):022-030.Doi:10.22161/ijeab.51.4

Karla A Batista, Wendell J Pereira, Bruna R Moreira, Cassio NS Silva, Kátia F Fernandes."Effect of autoclaving on the nutritional quality of hard-to-cook common beans (Phaseolus vulgaris)", International Journal of Environment Agriculture and Biotechnology,vol.5,no. 1, pp.022-030,2020.

@article { karlaabatista2020effect,
title={Effect of autoclaving on the nutritional quality of hard-to-cook common beans (Phaseolus vulgaris)},
author={Karla A Batista, Wendell J Pereira, Bruna R Moreira, Cassio NS Silva, Kátia F Fernandes , R},
journal={International Journal of Environment Agriculture and Biotechnology},
volume={5},
year= {2020} ,
}