Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Extrusion of hard-to-cook bean flour

Extrusion of hard-to-cook bean flour

Batista, Karla
Fernandes, Kátia Flávia

Paperback

Botany & Horticulture

ISBN10: 6209224733
ISBN13: 9786209224737
Publisher: Our Knowledge Publishing
Published: Oct 28 2025
Pages: 64
Weight: 0.22
Height: 0.15 Width: 6.00 Depth: 9.00
Language: English
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 α-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.

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