The effects of hydrothermal processing on antinutrients, protein and starch digestibility of food legumes
Abstract
The effects of hydrothermal processing on antinutrients and the protein and starch digestibility of black grams, chick peas, lentils and red and white kidney beans was investigated. The tannins and phytic acid contents in these five food legumes ranged from 770 to 1100 and 970 to 1440 mg/100 g, respectively, whereas protein and starch digestibility of the raw food legumes was found to be from 33.8 to 37.6 and 36.8 to 42.0%, respectively. A reduction in the level of these antinutrients, along with an improvement in protein and starch digestibility, was observed after cooking. The tannins and phytic acid contents were reduced by 33.1-45.7 and 28.0-51.6%, respectively, because of the use of different hydrothermal treatments at 100, 121 and 128 °C. Maximum improvement in protein digestibility (95.7-105.1%) and starch digestibility (116.7-137.7%) was observed on cooking at 121 °C for 10 min. However, cooking in boiling water resulted in improvement in protein and starch digestibility of the food legumes by 86.9-93.3 and 84.0-90.4%, respectively.
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Proteinaceous enzyme inhibitors and polyphenolic compounds limit starch digestion.
“Proteinaceous enzyme inhibitors (e.g., albumin and gliadin inhibitors) and a range of polyphenolic compounds have been shown to limit starch digestion (Rehman, 2005; Wűrsch et al., 1986; Singh et al., 1982).”
From Role of polysaccharides in food, digestion, and health (2017) · cites this paper as Rehman, 2005
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Role of polysaccharides in food, digestion, and health
Lovegrove, A., Edwards, C. H., De Noni, I., Patel, H., El, S. N., Grassby, T., Zielke, C., Ulmius, M., Nilsson, L., Butterworth, P. J., et al. (2017) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2014.939263 · Cited by 606 · see citing works
“Although the molecular structure of retrograded starch does not return to the original native starch structure, the recrystallization step does result in fewer available a-glucan chains for a-amylase to bind to, thereby reducing starch digestibility.”
BackgroundMacroalgae as a sustainable aquafeed ingredient
Wan, A. H. L., Davies, S. J., Soler‐Vila, A., Fitzgerald, R., & Johnson, M. P. (2019) · Reviews in Aquaculture · doi:10.1111/raq.12241 · Cited by 292 · see citing works
- Authors
- -ur-Rehman, Z., & Salariya, A. M.
- Affiliations
- Pakistan Council of Scientific & Industrial Research (PK)
- Venue
- International Journal of Food Science and Technology
- Publisher
- Oxford University Press (OUP)
- Published
- 2005-07-20
- Volume
- 40
- Issue
- 7
- Pages
- 695-700
- ISSN
- 0950-5423 (ISSN-L)
- 1365-2621
- OpenAlex
- W1573409796
- Cited by
- 64
- References
- 0
- Citations by year
- 2026: 3 · 2025: 1 · 2024: 4 · 2023: 1 · 2022: 3 · 2021: 6 · 2020: 3 · 2019: 4 · 2018: 7 · 2017: 4 · 2016: 2 · 2015: 4 · 2014: 2 · 2012: 6
- FWCI
- 1.60
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- Locations
- International Journal of Food Science & Technology (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Phytase and its Applications
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- hydrothermal treatment, antinutritional factors, tannins, phytic acid, protein digestibility, starch digestibility, food legumes, Vigna mungo, chickpea, lentil, kidney bean, cooking temperature
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