Effect of frying various legumes under optimum conditions on amino acids, in vitro protein digestibility, phytate and oligosaccharides

• Published in: Journal of the science of food and agriculture Vol. 80; no. 1; pp. 57 - 62
• Main Authors: El-Moniem, G M Abd, Honke, J, Bednarska, A
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 01.01.2000; Wiley; Published for the Society of Chemical Industry by Elsevier Applied Science
• Subjects: amino acids; Biological and medical sciences; digestibility; Food industries; Fruit and vegetable industries; frying; Fundamental and applied biological sciences. Psychology; legumes; Fababean; Soaking; Oligosaccharide; Proximate analysis; Frying; Temperature effect; PHYTATES; Processing time; Sensory analysis; Inositol phosphate; Soybean; Phytic acid; Pea; Fried product; Food technology; Antinutrient factor; Aminoacid; Chelating agent; Plant protein; Carbohydrate; Water absorption; Chemical composition; Vegetable; Digestibility
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/(SICI)1097-0010(20000101)80:1<57::AID-JSFA477>3.0.CO;2-D

The effects of optimum conditions of frying soybean, broad bean and Polish pea on proximate analysis and amino acid composition were investigated. Maximum water absorption of 192.93, 129.05 and 148.68% for soybean, broad bean and Polish pea was reached after soaking periods of 16.41, 17.84 and 16.45 h respectively. Sensory evaluation of different temperatures (150, 170 and 190 °C) and frying times (5, 10 and 15 min) for preparing soybean, broad bean and Polish pea indicated that there was a significant difference (P < 0.01) between treatments. The most acceptable fried soybean, broad bean or Polish pea was obtained after frying at 190 °C for 5 min. All the processed legumes under investigation had higher protein digestibility as measured in vitro and minimum reduction in total amino acid composition. The optimum frying process is an effective method for lowering phytate content (myo‐inositol hexaphosphate) by 89.77, 67.70 and 82.88% respectively as well as causing considerable loss of total oligosaccharides by 64.35, 16.16 and 49.44%. © 2000 Society of Chemical Industry