Functional and nutritional properties of extruded whole pinto bean meal (Phaseolus vulgaris L.)

Pinto bean meals with 18, 20, and 22% moisture were extruded at 140, 160 and 180 degrees C, using screw speeds of 150, 200 and 250 rpm In a single-screw laboratory extruded. Expansion index, bulk density, water absorption and solubility indices, in vitro protein digestibility, and trypsin inhibitor activity in extrudate were measured. Temperature and feed moisture influenced (p<0.05) expansion index, bulk density, water absorption index and in vitro protein digestibility. Water solubility index was affected by temperature only. Trypsin inhibitors were inactivated completely for all conditions. Screw speed had no effect on any dependent variable, Best product was produced with 22% feed moisture at 160 degrees C.