Technology of removal of unwanted components of dry beans.
Dry beans are one of the inexpensive sources of reasonable quality proteins, carbohydrates, vitamins, minerals, and fiber. Their underutilization has been attributed to the presence of several factors, such as proteinase inhibitors, flatus factors, tannins, phytates, phytohemagglutinins, and the beany flavor. Removal of these unwanted components promises improved utilization of dry beans for human food purposes. The current methodology of removing these factors includes several food processing techniques such as soaking, dry and moist heat treatment, filtration, germination, and fermentation. The commercial feasibility of these processes will be discussed. The current lack of knowledge about deleterious effects of the residual components (remaining after processing) will be addressed and the needs for the future will be discussed.
D002918:Chymotrypsin / Q000037:antagonists & inhibitors; D004044:Dietary Proteins / Q000032:analysis; D007887:Fabaceae / Q000009:adverse effects / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D005524:Food Technology; D006358:Hot Temperature; D006801:Humans; D006868:Hydrolysis; D009844:Oligosaccharides / Q000032:analysis; D010833:Phytic Acid / Q000032:analysis; D010946:Plants, Medicinal; D011887:Raffinose / Q000032:analysis; D013634:Tannins / Q000032:analysis; D014361:Trypsin Inhibitors / Q000032:analysis
D004044:Dietary Proteins; D009844:Oligosaccharides; D013634:Tannins; D014361:Trypsin Inhibitors; D010833:Phytic Acid; D002918:Chymotrypsin; D011887:Raffinose