Effects of Dehulling and Extrusion‐Cooking on the Nutritional and Physicochemical Properties of Navy Bean ( Phaseolus vulgaris L .) Flours

The effects of dehulling on the nutritional, physicochemical, techno‐functional, and sensory properties of navy beans ( Phaseolus vulgaris L.) before and after extrusion were evaluated. Whole (B) and dehulled (DB) bean flours were characterized in terms of composition, anti‐nutritional factors, functional properties, color, and microstructure. Dehulling increased protein (20.1 to 21.3 g 100 g −1 ) and starch content (44.9 to 46.4 g 100 g −1 ), while reducing dietary fiber (21.2 to 17.9 g 100 g −1 ). Extruded dehulled Beans (EDB), processed at 150°C and 14–18 g 100g −1 moisture, showed higher expansion (2.4‐1.8 vs. 2.0‐1.6) and specific volume (3.1‐2.0 vs. 2.3‐1.7 cm 3 g −1 ) than extrudates from whole bean (EB). Solubility increased after extrusion, reaching 30 – 31 and 27 – 28 g 100 g −1 for EDB and EB, respectively. At the optimal moisture level (16 g 100g −1 ), EDB exhibited higher protein digestibility (66.8 vs. 58.2%) and 43% reduction in phytic acid, while trypsin inhibitors decreased in both samples. EB and EDB at 16 g 100g −1 moisture provided the best balance of flavor, creaminess, and ease of preparation. Overall, dehulling combined with extrusion improved functional properties, reduced anti‐nutritional factors, and enhanced protein digestibility, supporting the development of nutritious bean‐based snacks and pre‐cooked flours.