Enhancing phytochemical composition and nutritional profiles in dry bean varieties through roasting

Area of Science:

• Food Science and Technology
• Nutritional Biochemistry
• Agricultural Science

Background:

• Dry beans and chickpeas are globally significant sources of nutrition.
• This study investigated the effects of oven roasting on the phytochemical, antioxidant, fatty acid, and saponin profiles of 12 pulse varieties.

Purpose of the Study:

• To evaluate how mild oven roasting impacts the nutritional and bioactive composition of common beans and chickpeas.
• To identify potential benefits of roasting for enhancing the functional properties of pulses.

Main Methods:

• Oven roasting of 12 pulse varieties (11 common beans, 1 chickpea) at 110°C for 70 minutes.
• Analysis of phytochemicals, antioxidant activity (DPPH scavenging), anthocyanins, proanthocyanidins, saponins, phytosterols, and fatty acids.

Main Results:

• Roasting altered phytochemical composition and antinutritional factors, with variations among pulse types.
• Pigmented beans showed high antioxidant activity; anthocyanin content decreased slightly post-roasting.
• Saponin content significantly decreased (up to 77%), while phytosterols like stigmasterol and β-sitosterol showed enhanced availability.
• Fatty acid profiles were predominantly saturated and consistent across cultivars.

Conclusions:

• Mild, controlled oven roasting preserves and enhances important bioactive compounds in common bean flours.
• Pigmented pulse varieties demonstrate superior antioxidant and phytochemical profiles after roasting.
• Roasted pulses can be incorporated into functional food formulations for dietary and industrial benefits.