Air Classification and Extrusion of Navy Bean Fractions

Abstract

ABSTRACT Pilot plant air classification or raw beans ( Phaseolus vulgaris ) produced high‐protein fractions (HPF) containing 51.4% protein and high‐starch fractions (HSF) having about 50% starch. Particle size distribution analyses and scanning electron micrographs confinned the fractionation of starchy and proteinaceous materials. Extruded corn/HSF blends had lower water absorption and water solubility indices, higher protein content, and a better balanced amino acid pattern than pure corn extrudates. Extrusion‐texturized vegetable proteins obtained by substituting HPF for defatted soy flour at levels of 10, 20 and 30% had similar functional properties as the 100% texturized soy. Air classification followed by extrusion‐cooking is a feasible alternative for dry‐processing of beans into products for human consumption.