Use of low-temperature extrusion for reducing phytohemagglutinin activity (PHA) and oligosaccharides in beans (Phaseolus vulgaris L.) cv. Navy and Pinto
2012
Kelkar, S. | Siddiq, M. | Harte, J.B. | Dolan, K.D. | Nyombaire, G. | Suniaga, H.
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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