The effect of popping, soaking, boiling and roasting processes on antinutritional factors in chickpeas and red kidney beans

Summary This study was conducted to determine the effect that a popping head (like rice cake machine), low‐shear and low‐water processing technology, has on concentration of antinutritional factors in chickpeas red kidney beans. Seeds were popped under several parameters (popping time, sample format equipment type) analysed against soaking (1:5 w/v reverse osmosis water for 24 h), roasting (100 g at 180 °C 20 min) boiling 100 ± 1 h) processes. Popping significantly reduced phytic acid content (6%–22%) beans (16%–39%). In contrast, after not different raw seeds. Condensed tannins (74%), (100%) 4 s (28%–42%) treatments increased both pulses (137%) 8 (21%–47%). Further analysis showed soluble phenolic with popping, but total bound reduced. These results demonstrate high temperatures pressures applied during process effectively reduce pulses, compared conventional methods.