EFFECT OF PRETREATMENT ON THE PHYSICOCHEMICAL, ANTINUTRITIONAL AND TECHNO-FUNCTIONAL PROPERTIES OF BLACK TURTLE BEANS (PHASEOLUS VULGARIS) FLOUR
Abstract
The study investigated the effect of pre-treatment on the physicochemical, antinutritional and techno-functional properties of black turtle beans flour. Black turtle beans flour soaked for 24hrs and cooked for 30 minutes increased in its protein content and had the highest resistant starch, mineral composition and in vitro protein digestibility compared to raw black turtle beans flour while rapidly digestible starch and total starch content decreased. The soaked + cooked flour also had higher water absorption capacity, protein solubility and thermal property while swelling power, emulsion capacity and foaming capacity significantly (p ≤ 0.05) decreased. The results demonstrated that substitution of pre-treated black turtle beans flour could serve as a low-cost approach to improve the digestibility and mineral composition, modify the techno-functional and thermal properties of the black turtle beans flour.
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