Common bean processing to obtain an unconventional protein ingredient for the food industry

Abstract

Abstract Common beans are cultivated worldwide and can be considered as raw material for obtaining protein ingredients for novel products development, especially for the plant-based food market. They are naturally rich sources of proteins, ranging from 19 to 24%. Parameters for alkaline extraction (pH, solid to water ratio, and stirring time) and acid precipitation (pH and stirring time) of proteins from common beans were defined. Four scaling-up tests were performed to validate the selected parameters. Results showed that the process should follow a protein water extraction step (water and bean flour ratio of 1:8, pH of 9.0, and 30 minutes stirring) followed by an acid precipitation step (pH of 5.5 and 10 minutes stirring), and spray drying. The protein concentrate obtained is a powder with 76.5% protein on a dry basis and the process presented mass yield of 11.0% and protein yield of 39.7%. The common bean protein concentrate obtained can be used as an ingredient to enhance protein content in food formulations.