Comprehensive Study of Changes in Nutritional Quality, Techno-functional Properties, and Microstructure of Bean Flours Obtained from Pretreated Seeds

As consumers have shifted toward plant-based foods increasing legume consumption, utilization of legumes like Phaseolus vulgaris L. as an ingredient in specific food products becomes worth studying. However, its non-nutritive compounds should be considered. To overcome these problems, this work evaluates the nutritional, techno-functional, and microstructural properties of flours obtained from raw, soaked, and cooked bean (P. vulgaris L.) seeds. Both treatments (soaking and cooking) increased the seeds' water absorption capacity (7.4–13.6%). The hydrothermal process reduced trypsin inhibitors (93.07%) and phytates (38.18%) and increased protein and fiber contents, improving flour's nutritional value. However, it also decreased phytochemical compounds as well as antioxidant, gelling, and emulsifying capacities. Cooking changed starch and protein structures, resulting in a homogeneous particle size distribution with a higher mean diameter. Treatments affected powder density parameters, but all flours showed excellent flowability. In conclusion, the pretreatments applied to bean seeds before milling have an impact on the overall characteristics of their corresponding flours.