Impact of Cooking and Extrusion Processing on Nutritional, Antinutritional, and Techno-Functional Characteristics of Indigenous Bean (<i>Phaseolus coccineus</i>)
Evelyn Isabel Osuna-Gallardo, Edith Oliva Cuevas‐Rodríguez, Carlos I. Sepúlveda-García, Cuauhtémoc Reyes‐Moreno, Liliana León-López, Ruixian Han, Alan Javier Hernández‐Álvarez
Abstract
High Resolution Image Download MS PowerPoint Slide Ayocote bean ( Phaseolus coccineus ) is an underutilized pulse rich in protein, lipids, and carbohydrates; however, the impact of thermal processing has not been studied. Thus, the objective of this research was to assess the nutritional, antinutritional, and techno-functional properties of ayocote beans processed by conventional cooking and extrusion. Thermal processing had a positive impact on total dietary fiber increasing after cooking (35.49%). Trypsin inhibitors were inactivated after processing; however, lectin activity was still observed after extrusion (0.2 mg/mL). Extrusion showed a higher impact on TPC (75% retention) and TFC (88% retention) than cooking (61 and 74% retention, respectively). Cooking and extrusion caused significant losses of antioxidant activity when compared to raw flour, though cooking showed higher AOX retention (ORAC = 88.5/ABTS = 87.3%) than extrusion (ORAC = 74.4/ABTS = 77.5%). The results suggest that ayocote bean is a legume that could be used to develop novel food formulations with improved health benefits for the wider population.