Effect of autoclaving on the nutritional quality of hard-to-cook common beans (Phaseolus vulgaris)

A central composite rotatable design (CCRD) coupled to response surface methodology (RSM) was used to investigate the effect of autoclaving conditions on the antinutritional factors, functional properties, digestibility and hardness of hard-do-cook common beans. Results indicated that autoclaving conditions did not change the functional properties (water solubility, water absorption index and oil absorption capacity) of the autoclaved hard-to-cook beans. Nevertheless, the autoclaving process was able to reduce the content of trypsin (59.8%) and α-amylase (42.2%) inhibitors as well as the amount of resistant starch (45.9%), which improves the nutrient bioavailability. In addition, compared to unprocessed hard-to-cook beans, the autoclaved seed presented higher protein and starch digestibility and lower hardness, enhancing the nutritional and textural quality of the seeds. These results evidenced that autoclaving may be an interesting alternative to enable the use of hard-to-cook beans as whole grain or component in food preparations.