Thermal and enzymatic treatments reduced α‐galactooligosaccharides in common bean ( Phaseolus vulgaris L.) flour

Abstract

The aim of this study was to evaluate the effect of enzymatic, thermal, and soaking treatments on antinutritional factors as well as nutritional content of black and pinto beans to produce common bean flours. Black and pinto beans were soaked and treated with either enzymatic complex containing cellulase, hemicellulase, and β-glucanase or thermally treated by autoclave. Black and pinto beans that were bicarbonate-soaked, cooked, and enzymatically treated presented the highest reduction on the α-galactooligosaccharides (α-GOS) content (p < .05) by more than 62% and the tannins content by 58% maintaining the nutritional quality. Similarly, after thermal treatments (autoclaving 3 min) both market classes showed a reduction greater than 49% (p < .05) on the α-GOS concentration and 80% reduction on tannins levels, while still conserving nutritional attributes. The nonspecific enzyme complex presented a side activity and hydrolyzed the α-GOS. α-GOS were reduced in common bean flour while protein and dietary fiber were maintained. Practical applications Common bean (Phaseolus vulgaris L.) is an inexpensive and important source of protein and complex carbohydrates. Enzymatic, thermal, and soaking treatments on black and pinto beans reduced the principal components that produce flatulence and other intestinal discomforts. This could be a more practical option to reduce these components apart from α-galactosidase. As a final product, a common bean flour rich in proteins, dietary fiber, and partially free of α-GOS was obtained, which could be employed as an alternative ingredient in baked, extruded, and specialized foods for people with digestive problems.