Effects of extrusion and traditional processing mehtods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans

摘要

Comparative effects of extrusion cooking and conventional processing methods on protein content and reduction of antinutritional factor (phytic acid, condensed tannins, polyphenols, trypsin, chymotrpsin, α-amylase inhibitors and haemagglutinating activity) levels in Vicia faba and Phaseolus vulgaris seeds were studied. In vitro protein and starch digestibilities were assessed. P. vulgaris seeds showed highest levels of condensed tannins, chymotrypsin and α-amylase inhibitory activities and haemagglutinating activity.