Effect of Processing on the In Vitro and In Vivo Protein Quality of Beans (Phaseolus vulgaris and Vicia Faba).

Matthew Nosworthy,Gerardo Medina,Alphonsus Utioh,Peter Frohlich,Adam Franczyk,Paulyn Appah,James House,Jason Neufeld

doi:10.3390/nu10060671

Matthew Nosworthy, Gerardo Medina + Show 6 more

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https://doi.org/10.3390/nu10060671

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Journal: Nutrients	Publication Date: May 25, 2018
Citations: 98	License type: CC BY 4.0

Affiliation: University of Manitoba

Abstract

In this work, the protein quality of different bean types after undergoing the preparatory methods of baking, cooking and extrusion was assayed. Protein quality was assessed using a rodent bioassay to evaluate growth and protein digestibility while amino acid composition was determined via HPLC. In vivo protein digestibility was compared to an in vitro assessment method. The average protein digestibility corrected amino acid score (PDCAAS) for processed beans was higher than the digestible indispensable amino acid score (DIAAS) (61% vs. 45%). Extrusion/cooking of Phaseolus varieties resulted in higher PDCAAS (66% on average) and DIAAS values (61% on average) than baked (52% and 48%) while baked faba beans had higher PDCAAS (66%) and DIAAS (61%) values. A significant correlation was found between PDCAAS and in vitro PDCAAS (R2 = 0.7497). This demonstrates which bean processing method will generate the optimal protein quality, which has benefits for both industrial production and individual domestic preparation.

Highlights

The common dry bean, Phaseolus vulgaris, is comprised of many different varieties and is the largest pulse crop with an annual production of over 26 million tons worldwide [1]
The aim of this study was to determine what effect extrusion, boiling and baking have on the protein quality of different types of beans
Fat and protein content for the processed bean samples are presented in Table 1, with fat and protein presented on a dry matter basis

Summary

Introduction

The common dry bean, Phaseolus vulgaris, is comprised of many different varieties and is the largest pulse crop with an annual production of over 26 million tons worldwide [1]. Of these different varieties of beans, including navy, red kidney, pinto and black, the pinto bean is the most commonly consumed variety in the United States [2]. It has been found that tryptophan is limiting in navy beans, black beans, and pinto beans while methionine is limiting in red kidney beans [5,6]. Faba beans (Vicia faba), a bean in a broad sense of the term, are different than beans from Phaseolus vulgaris mainly in protein content

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