Physico-chemical properties and extrusion behaviour of selected common bean varieties

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cg.contributor.affiliationMakerere Universityen
cg.contributor.affiliationNational Agricultural Research Organisation, Ugandaen
cg.contributor.affiliationInternational Center for Tropical Agricultureen
cg.contributor.crpGrain Legumes
cg.coverage.countryUganda
cg.coverage.iso3166-alpha2UG
cg.coverage.regionAfrica
cg.coverage.regionEastern Africa
cg.creator.identifierJohn Muyonga: 0000-0002-5598-1462
cg.creator.identifierMercy Lungaho: 0000-0001-8867-8155
cg.howPublishedFormally Publisheden
cg.identifier.doihttps://doi.org/10.1002/jsfa.8618en
cg.isijournalISI Journalen
cg.issn0022-5142en
cg.issue4en
cg.journalJournal of the Science of Food and Agricultureen
cg.reviewStatusPeer Reviewen
cg.subject.ciatBEANSen
cg.volume98en
dc.contributor.authorNatabirwa, Hedwigen
dc.contributor.authorMuyonga, John H.en
dc.contributor.authorNakimbugwe, Dorothyen
dc.contributor.authorLung'aho, Mercy G.en
dc.date.accessioned2017-10-18T14:27:02Zen
dc.date.available2017-10-18T14:27:02Zen
dc.identifier.urihttps://hdl.handle.net/10568/89052
dc.titlePhysico-chemical properties and extrusion behaviour of selected common bean varietiesen
dcterms.abstractExtrusion processing offers the possibility of processing common beans industrially into highly nutritious and functional products. However, there is limited information on properties of extrudates from different bean varieties and their association with raw material characteristics and extrusion conditions. In this study, physico‐chemical properties of raw and extruded Bishaz, K131, NABE19, Roba1 and RWR2245 common beans were determined. The relationships between bean characteristics and extrusion conditions on the extrudate properties were analysed.Extrudate physico‐chemical and pasting properties varied significantly (P < 0.05) among bean varieties. Expansion ratio and water solubility decreased, while bulk density, water absorption, peak and breakdown viscosities increased as feed moisture increased. Protein exhibited significant positive correlation (P < 0.05) with water solubility index, and negative correlations (P < 0.05) with water absorption, bulk density and pasting viscosities. Iron and dietary fibre showed positive correlation while total ash exhibited negative correlation with peak viscosity, final viscosity and setback. Similar trends were observed in principal component analysis.Extrudate physico‐chemical properties were found to be associated with beans protein, starch, iron, zinc and fibre contents. Therefore, bean chemical composition may serve as an indicator for beans extrusion behaviour and could be useful in selection of beans for extrusion. © 2017 Society of Chemical Industryen
dcterms.accessRightsOpen Access
dcterms.available2017-10-03
dcterms.bibliographicCitationNatabirwa, Hedwig; Muyonga, John H.; Nakimbugwe, Dorothy; Lung’aho, Mercy. 2017. Physico-chemical properties and extrusion behaviour of selected common bean varieties . Journal of the Science of Food and Agriculture 1-10 p.en
dcterms.extent1-10 p.en
dcterms.issued2018-03
dcterms.languageen
dcterms.licenseCopyrighted; all rights reserved
dcterms.publisherWileyen
dcterms.subjectphaseolus vulgarisen
dcterms.subjectcommon beansen
dcterms.subjectextrusionen
dcterms.subjectwater solubilityen
dcterms.typeJournal Article

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