Tecnica Molitoria



COP TM 2024 07






31 - Malted and decorticated bean flour: production process and applications
A. Cimini - A. Poliziani - L. Morgante - M. Moresi

Despite legumes’ nutritional benefits, their consumption is limited due to long cooking times and digestive issues. This study focused on enhancing the nutritional value of the Gradoli Purgatory bean, a typical variety from the Alto Lazio region. The malting process was studied to reduce their antinutrients like raffinose and phytic acid. After a 3-h soaking followed by 72-h germination at 25°C, significant reductions in antinutrient levels were observed. The beans were then dried at controlled temperatures to obtain a light-colored product. The cotyledons recovered from cyclonic separation were ground and used to make egg-based fresh pasta with high protein content (~21 g/100 g dry matter) and low glycemic index (28±3%). This pasta, free from flatulence- inducing oligosaccharides, had low phytate content (0.80 g/100 g dm) and a high ratio of resistant starch to total starch (~63%). It could be labeled with a claim regarding the improvement of postprandial glycemic metabolism.




48 - Cereals

54 - Milling

58 - Bread making

62 - Pasta

68 - Feedstuff

76 - Machinery

90 - Hygiene

94 - Reportage

97 - Laws

98 - New

106 - Agenda

112 - Companies

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