Extrusion of hard-to-cook bean flour

Name: Extrusion of hard-to-cook bean flour
Brand: Our Knowledge Publishing
Availability: OutOfStock
Rating: 5 (1 reviews)

By Karla Batista

0 - Default Title

Description

Beans are an important source of protein, starch, vitamins, and minerals. However, the presence of antinutritional factors and the development of hard-to-cook grains due to storage in high humidity (>75%) and high temperatures (30-40 °C) reduce the nutritional value and acceptance of these grains, causing significant losses. An alternative for the use of hardened beans is extrusion. The extrusion process eliminates haemagglutination and ¿-amylase inhibitor activity, in addition to significantly reducing the content of phytic acid and trypsin inhibitors. In relation to the functional properties analysed, extrusion causes an increase in solubility and water absorption and gel formation capacity, a reduction in emulsifying capacity and emulsion stability, and eliminates the foaming capacity of extruded flours. Protein and starch digestibility is also significantly increased after extrusion. Thus, extrusion is an interesting alternative for the re-inclusion of hard beans in human food.

Product details

Binding:: Paperback
Number of Pages:: 64
Release Date:: 2025-10-28
Publication Date:: 2025-10-28
Publisher:: Our Knowledge Publishing
Languages:: Original: English
ISBN10:: 6209224733
ISBN13:: 9786209224737
GPSR Manufacturer Reference:: [email protected]
Weight:: 113 g
Height:: 150 cm
Width:: 220 cm
Thickness:: 4 cm

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