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The effect of popping, soaking, boiling and roasting processes on antinutritional factors in chickpeas and red kidney beans

Godrich, Joseph; Rose, Peter; Muleya, Molly; Gould, Joanne

The effect of popping, soaking, boiling and roasting processes on antinutritional factors in chickpeas and red kidney beans Thumbnail


Authors

Joseph Godrich

PETER ROSE Peter.Rose@nottingham.ac.uk
Assistant Professor



Abstract

This study was conducted to determine the effect that a popping head (like a rice cake machine), a low-shear and low-water processing technology, has on the concentration of antinutritional factors in chickpea and red kidney beans. Seeds were popped under several parameters (popping time, sample formatand equipment type) and analysed against soaking (1: 5 w/v in reverse osmosis water for 24 h), roasting (100 g at 180 °C for 20 min) and boiling (1:5 w/v in reverse osmosis water at 100 ± 1 °C for 1 h) processes. Popping and roasting significantly reduced phytic acid content in chickpeas (6%–22%) and red kidney beans (16%–39%). In contrast, phytic acid content after soaking and boiling was not significantly different to raw seeds. Condensed tannins were significantly reduced in red kidney beans after soaking (74%), boiling (100%) and 4 s popping (28%–42%) treatments and increased in both pulses after roasting (137%) and 8 s popping (21%–47%). Further analysis showed that the soluble phenolic content increased with popping, but total and bound phenolic content was reduced. These results demonstrate that the high temperatures and pressures applied during the popping process effectively reduce antinutritional factors in pulses, compared to conventional processing methods.

Citation

Godrich, J., Rose, P., Muleya, M., & Gould, J. (2023). The effect of popping, soaking, boiling and roasting processes on antinutritional factors in chickpeas and red kidney beans. International Journal of Food Science and Technology, 58(1), 279-289. https://doi.org/10.1111/ijfs.16190

Journal Article Type Article
Acceptance Date Nov 10, 2022
Online Publication Date Nov 11, 2022
Publication Date Jan 1, 2023
Deposit Date Nov 16, 2022
Publicly Available Date Nov 25, 2022
Journal International Journal of Food Science and Technology
Print ISSN 0950-5423
Electronic ISSN 1365-2621
Publisher Wiley
Peer Reviewed Peer Reviewed
Volume 58
Issue 1
Pages 279-289
DOI https://doi.org/10.1111/ijfs.16190
Keywords Industrial and Manufacturing Engineering; Food Science
Public URL https://nottingham-repository.worktribe.com/output/13746385
Publisher URL https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.16190

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