Development of Food Ingredients from Navy Beans ( <i>Phaseolus vulgaris</i> ) by Roasting, Pin Milling, and Air Classification

Abstract

ABSTRACT Eight Navy bean samples, roasted between 92 and 125°C in a particle‐to‐particle heat exchanger, were ground to produce whole bean and hull flours. Dehulled bean flours were also separated into high protein (HPF) and high‐starch fractions (HSF) by air classification. Whole bean flours contained 1.92% fat and 25.8% protein on the average. Hull flours contained between 31.2 and 50.2% dietary fiber, of which approximately 60% was crude fiber. Dehulled bean flour containing 26.8% protein was fractionated into HSF and HPF with average protein contents of 15.6 and 43.1%, respectively. Greater protein shift may be further accomplished by finer grinding and adjustment of the cut point. Residual trypsin inhibitor activity of HPF s ranged from 25–108 TIA/mg protein, down from 116 units in the raw control HPF. Hemagglutinins were inactivated from 110 HA units/mg to values ranging from 2.4–105 HA units/mg.