Knowledge for Development

Effects of combined traditional processing methods on the nutritional quality of beans


Date: 10/03/2015


Researchers of Makerere University, Uganda, have developed a processing method for production of fast cooking bean flours and assessed the effect of processing on the nutritional characteristics of the flours. Dry beans were soaked for 12 h; sprouted for 48 h; dehulled and steamed for 25 and 15 min for whole and dehulled beans, respectively, or roasted at 170°C for 45 and 15 min for whole and dehulled beans respectively. Dehulling eliminated phytates and tannins and increased protein digestibility. In vitro protein digestibility and mineral extractability were negatively correlated with tannin and phytate content. Total available carbohydrates were highest in moist heat-treated bean flours. Overall, combined processing of beans improved the nutritional quality of dry beans and the resulting precooked flours need shorter cooking times compared with whole dry beans. (Food Science & Nutrition, 14/02/2015)