Adam J. Franczyk, Nguyen Bui, Jiayi Chen, Lindsey Boyd, Ning Wang, Elaine Sopiwnyk, Ashok Sarkar, Jason Neufeld, Jitendra Paliwal, Michael Nickerson, James D. House
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In this study, the extent of these conditions on the protein digestibility and quality are evaluated in vitro on navy beans and chickpeas.</p>\n </section>\n \n <section>\n \n <h3> Findings</h3>\n \n <p>Scouring with no additional moisture conditioning increased protein quality in both navy beans and chickpeas, whereas the addition of 1% moisture conditioning in combination with scouring was detrimental to protein quality. Moisture conditioning at 0.5% without scouring also decreased protein quality in navy beans. Changes in protein quality were primarily due to compositional changes in both protein and amino acid content, reflected in amino acid scoring. Sulfur amino acids were the sole limiting amino acids in navy beans, while tryptophan was the sole limiting amino acid in chickpeas, irrespective of the roller-milled flour stream or Pretreatment.</p>\n </section>\n \n <section>\n \n <h3> Conclusion</h3>\n \n <p>Scouring with no added moisture conditioning effectively improves the protein quality in both navy beans and Kabuli chickpeas due to changes in their amino acid scoring pattern.</p>\n </section>\n \n <section>\n \n <h3> Significance and Novelty</h3>\n \n <p>Balancing milling practices and nutritional quality is important in developing navy bean and Kabuli chickpea products.</p>\n </section>\n </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 5","pages":"849-865"},"PeriodicalIF":2.5000,"publicationDate":"2025-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.70003","citationCount":"0","resultStr":"{\"title\":\"The Assessment of In Vitro Protein Digestibility and Quality on Mechanically Scoured and Moisture Conditioned Navy Beans (Phaseolus vulgaris) and Chickpeas (Cicer arietinum) Subject to Roller-Milling\",\"authors\":\"Adam J. Franczyk, Nguyen Bui, Jiayi Chen, Lindsey Boyd, Ning Wang, Elaine Sopiwnyk, Ashok Sarkar, Jason Neufeld, Jitendra Paliwal, Michael Nickerson, James D. House\",\"doi\":\"10.1002/cche.70003\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n \\n <section>\\n \\n <h3> Background and Objectives</h3>\\n \\n <p>Roller-milling practices for pulses to establish potential end-use applications are required. Scouring and moisture conditioning may improve milling efficiency and hull removal, in addition to influencing nutritional quality. In this study, the extent of these conditions on the protein digestibility and quality are evaluated in vitro on navy beans and chickpeas.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Findings</h3>\\n \\n <p>Scouring with no additional moisture conditioning increased protein quality in both navy beans and chickpeas, whereas the addition of 1% moisture conditioning in combination with scouring was detrimental to protein quality. 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The Assessment of In Vitro Protein Digestibility and Quality on Mechanically Scoured and Moisture Conditioned Navy Beans (Phaseolus vulgaris) and Chickpeas (Cicer arietinum) Subject to Roller-Milling
Background and Objectives
Roller-milling practices for pulses to establish potential end-use applications are required. Scouring and moisture conditioning may improve milling efficiency and hull removal, in addition to influencing nutritional quality. In this study, the extent of these conditions on the protein digestibility and quality are evaluated in vitro on navy beans and chickpeas.
Findings
Scouring with no additional moisture conditioning increased protein quality in both navy beans and chickpeas, whereas the addition of 1% moisture conditioning in combination with scouring was detrimental to protein quality. Moisture conditioning at 0.5% without scouring also decreased protein quality in navy beans. Changes in protein quality were primarily due to compositional changes in both protein and amino acid content, reflected in amino acid scoring. Sulfur amino acids were the sole limiting amino acids in navy beans, while tryptophan was the sole limiting amino acid in chickpeas, irrespective of the roller-milled flour stream or Pretreatment.
Conclusion
Scouring with no added moisture conditioning effectively improves the protein quality in both navy beans and Kabuli chickpeas due to changes in their amino acid scoring pattern.
Significance and Novelty
Balancing milling practices and nutritional quality is important in developing navy bean and Kabuli chickpea products.
期刊介绍：
Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers.
The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.
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