Impact of processing on the in vitro protein quality, bioactive compounds, and antioxidant potential of 10 selected pulses

Pulses are consumed worldwide with different processing methods, which may impact their digestibility, protein quality, and composition. This study aims to analyze the effect of extrusion, baking, cooking on nutritional parameters; bioactive compounds; antioxidant capacity (AOX) 10 selected pulses. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) revealed that thermal causes modifications main storage proteins in Heating decreased saponin content from 12% 44% most heat-processed samples; phytates were reduced 30%–84%, polyphenol 28%–66%. In addition, vitro digestibility (IVPD) was enhanced 2.5%–9.5%, 3.5%–10.7%, 2.2%–8.4% by cooking, respectively. AOX showed an improvement all processed samples (compared raw flour) evaluated 2,2-diphenyl-1-picrylhydrazyl (DPPH) method oxygen radical absorbance (ORAC). Fe2+ chelation extruded baked chickpea exhibited a decrease IC50 40% 70%, Extruded green yellow split pea presented highest chelation, improving 11%–17% 13–80%, respectively, when compared samples. Reducing power 26% chickpea, 18% 29% faba bean, 50% navy Extrusion β-carotene improvements (IC50 90%–96%). this study, it demonstrated pulses attributes can be processing; however, will depend legume species heating process applied. Furthermore, seems effective saponins phenolics, while extrusion effectively phytic acid bean samples, for rest All treatments affected positively IVPD, protein-digestibility corrected amino score (IVPDCAAS) values observed Employing adequate methods represents strategy improve proteins, as well increasing potential resulting ingredients.