Influence of Processing Techniques on the Proximate Composition, Anti-Nutritional Factors, and Amino Acid Profile of Red Kidney Beans (Phaseolus vulgaris L).

Abstract

The effects of traditional processing techniques-cooking, autoclaving, and roasting-on the physicochemical properties, anti-nutritional factors (ANF), and amino acid composition of red kidney beans (RKB) were investigated. Significant alterations in proximate composition were observed: cooking generally increased protein levels, while roasting decreased fiber content. Autoclaving produced diverse effects. Evaluation of functional properties revealed changes in water activity, density, and color. Cooking increased water activity and lightness, whereas roasting and autoclaving led to darker colors and reduced water activity. Cooking effectively enhanced protein content and reduced ANF, while texture profile analysis (TPA) showed variations in hardness, adhesiveness, and resilience. Autoclaving resulted in softer beans, and cooking influenced adhesiveness and springiness. ANF analysis showed reductions post-processing, especially with cooking and autoclaving. Amino acid composition varied across processing methods, with notable effects from cooking and roasting. Microstructural changes observed via Scanning Electron Microscopy (SEM) suggested improved nutrient bioavailability. Fourier Transform Infrared (FTIR) spectroscopy indicated alterations in the chemical composition of proteins, lipids, and carbohydrates, attributed to the different processing methods. This comprehensive study highlights the complex interactions between cooking techniques and the physicochemical properties of legumes, providing valuable insights for optimizing their nutritional value. Traditional method of cooking RKB enhances the nutritional value.