Effects of extraction method and flour type on nutritional, antioxidant, antinutritional, volatile, and proteomic profiles of navy bean protein extracts

The effects of extraction method and flour type on the digestibility, antinutritional factors, proteome composition, and volatile profiles of navy bean protein (NBP) remain insufficiently studied. Whole and dehulled flours were processed by aqueous, enzyme-assisted, and homogenization–enzyme-assisted extraction. Dehulled enzyme-assisted extract showed the highest ABTS radical scavenging activity, ferric reducing antioxidant power, total essential amino acids, essential amino acid index, and biological value. Among NBP extracts, dehulled homogenization–enzyme-assisted and dehulled enzyme-assisted extracts had the highest in vitro protein digestibility (98.38% and 98.32%), whereas whole homogenization–enzyme-assisted extract had the highest protein digestibility-corrected amino acid score (PDCAAS; 0.983), lowest lipoxygenase activity, and lowest phytic acid content. Dehulled enzyme-treated extracts had the lowest trypsin inhibitor activity. Proteomic profiling showed phaseolin-dominated profiles, and volatile profiles showed compound-specific differences among extracts. These results indicate that processing method selection influences the nutritional and quality characteristics of NBP ingredients.