PROTEIN QUALITY EVALUATION OF AN INSTANT BEAN POWDER PRODUCED BY DRY HEAT PROCESSING

Abstract

ABSTRACTInstant bean powders were prepared by roasting navy beans in a bed of salt at 190°C for 20 set or 220°C for 10 set follpwed by grinding in a Wiley Mill. The powders were evaluated for antitrypsin activity and for relative protein value (RPV). The RPV's of methionine‐supplemente.d and unsupplemented samples were superior to casein and equal to 110% and 60% of the RPV of casein, respectively. The heat treatment destroyed 70‐80% of the antitrypsin activity originally present. Potential applications of the dry heat process are discussed.