Effect of Processing on the In Vitro and In Vivo Protein Quality of Beans (Phaseolus vulgaris and Vicia Faba)

• Main Authors: Matthew G. Nosworthy, Gerardo Medina, Adam J. Franczyk, Jason Neufeld, Paulyn Appah, Alphonsus Utioh, Peter Frohlich, James D. House
• Format: Article
• Language: English
• Published: MDPI AG 2018-05-01
• Series: Nutrients
• Subjects: baking; cooking; extrusion; in vitro protein digestibility; beans
• Online Access: http://www.mdpi.com/2072-6643/10/6/671

In this work, the protein quality of different bean types after undergoing the preparatory methods of baking, cooking and extrusion was assayed. Protein quality was assessed using a rodent bioassay to evaluate growth and protein digestibility while amino acid composition was determined via HPLC. In vivo protein digestibility was compared to an in vitro assessment method. The average protein digestibility corrected amino acid score (PDCAAS) for processed beans was higher than the digestible indispensable amino acid score (DIAAS) (61% vs. 45%). Extrusion/cooking of Phaseolus varieties resulted in higher PDCAAS (66% on average) and DIAAS values (61% on average) than baked (52% and 48%) while baked faba beans had higher PDCAAS (66%) and DIAAS (61%) values. A significant correlation was found between PDCAAS and in vitro PDCAAS (R2 = 0.7497). This demonstrates which bean processing method will generate the optimal protein quality, which has benefits for both industrial production and individual domestic preparation.