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

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dc.contributor.authorNakitto, Aisha M.
dc.contributor.authorMuyonga, John H.
dc.contributor.authorNakimbugwe, Dorothy
dc.date.accessioned2023-04-04T19:53:01Z
dc.date.available2023-04-04T19:53:01Z
dc.date.issued2015
dc.description.abstractConsumption of dry beans is limited by long cooking times thus high fuel requirement. The bioavailability of nutrients in beans is also limited due to presence of antinutrients such as phytates and tannins. Little research has been done on combined processing methods for production of nutritious fast cooking bean flour and the effect of combined treatments on nutritional quality of beans has not previously determined. The aim of this study was to reduce cooking time and enhance the nutritional value of dry beans. Specifically to: develop protocols for production of fast cooking bean flours and assess the effect of processing on the nutritional characteristics of the flours. Dry beans (K131 variety) 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 (iron and zinc) 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 less cooking time compared to whole dry beans.en_US
dc.identifier.citationNakitto, A. M., Muyonga, J. H., & Nakimbugwe, D. (2015). Effects of combined traditional processing methods on the nutritional quality of beans. Food science & nutrition, 3(3), 233-241.en_US
dc.identifier.urihttps://nru.uncst.go.ug/handle/123456789/8414
dc.language.isoenen_US
dc.publisherFood science & nutritionen_US
dc.subjectAntinutrientsen_US
dc.subjectIron and zinc extractabilityen_US
dc.subjectDry beansen_US
dc.subjectIn vitro protein digestibilityen_US
dc.titleEffects of combined traditional processing methods on the nutritional quality of beansen_US
dc.typeArticleen_US
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