CHEMICAL, NUTRITIONAL AND MICROBIOLOGICAL QUALITY OF A PROTEIN CONCENTRATE FROM CULLED DRY BEANS

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Abstract
A study was undertaken to develop a bean protein concentrate (BPC) from a mixture of five varieties of cull beans. The chemical composition, microbiological quality, and the nutritive value of the BPC were determined. The BPC was isolated from the bean flour by extraction with a dilute salt solution followed by acid precipitation. Protein recovery was 56% as BPC by extracting the cull bean flour with a 0.2% sodium chloride solution followed by precipitation at 90°C, pH 4.0. No detectable amount of toxic substance was found in BPC as assayed for heavy metals and mycotoxins. The microbiological and protein nutritional quality (PER) of the final products were determined. The PER data indicated that the BPC obtained by acid precipitation at room temperature had a higher nutritional quality than did BPC acid precipitated at 90°C.

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