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

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