[Fluor preparation and protein concentrates from hard-to cook beans]
1988
Vazquez Carrillo, M.G. | Ortega Delgado, M.L.
Long storage of beans (Phaseolus vulgaris L.) causes prolonged cooking time and reduces their commercial value. Hence, it is necessary to look for other uses for old beans. The aim of the present research was to find the best process for obtaining flour and protein concentrates from hard-to-cook beans and to determine their protein content of the products. We used old beans of the "Azufrado" variety. The seed required five hours to cook at 570 mm Hg. and had only 60 percent germination, producing plants of reduced vigor. The seed had 21.5 percent of protein; 2 percent tryptophan in protein and 7.78 percent lysine in protein. Four temperatures of soaking and two methods of dehulling were tried. To prepare flour, it was found that soaking seed at 50 grades C. and dry dehulling gave the best yields and the highest content of protein (23.5 percent), tryptophan and lysine. To prepare protein concentrate, the best yield was obtained from the following method: a.-Soaking seed in water at 30 grades C.; b.-Dehulling the dried seeds; c.-Grinding to flour; and d.-Extracting flour with 5 percent NaCl at 4 grades C. Electrophoretic analysis demonstrated that soaking at 50 grades C. was the only treatment causing proteins denaturation.
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