Table 3.
Processing influence on in vitro protein digestibility (IVPD). Improvement represented by ↑ and reduction by ↓.
| Technology | Conditions | Results | Reference |
|---|---|---|---|
| Baking | Bread with 30% faba bean flour; faba bean sourdough bread | ↑IVPD: 0.79–16.51 (%) | [56] |
| Extrusion | Temperature: (140–180 °C); moisture: 18–22%); unsoaked beans | ↑IVPD: 3.71–4.26 (%) | [57] |
| Temperature: (140–180 °C); moisture: 18–22%); soaked for 16 h at 30 °C | ↑IVPD: 2.71–5.80 (%). | ||
| Extraction | Cooked starch extract | ↑Rapidly digestible starch increased by 475% ↓Slowly digestible starch reduced by 93% ↓Resistant starch reduced by 87% |
[37] |
| Protein concentrate Protein isolate |
IVPD: 33.9 IVPD: 9.2 |
[34] | |
| Protein isolate Optimized ultrasound-treated isolate |
IVPD: 68.42 IVPD: 65.98 |
[58] | |
| Thermal treatment | Extruded flour; cooking flour; baked flour | ↓IVPD 2–4(%) | [34] |
| Soaking | Soaked flour in acidic and acidic + hydrogen peroxide Soaked flour in water and neutral conditions |
↑IVPD 11.78–14.75% ↓IVPD 2.0–7.4% |
[59] |
| Time: 12–48 h at room temperature | ↑IVPD 0.82–1.4% | [26] | |
| Thermal treatment | Extrusion (barrel temperature between 30 and 120 °C); cooking; extrusion followed by baking for 27–35 min | IVPD (%) was found to be 82.22, 81.41, and 76.79, respectively | [60] |
| Cooking | Soaked for 8 h followed by cooking | ↑Albumin digestibility 29% ↑Glutelin digestibility 23.61% |
[7] |
| Cooking (100 °C; 30 min); soaking + cooking (100 °C; 30 min); hulling + soaking + cooking (100 °C; 30 min) | ↑IVPD 7.33–9.46 (%) | [26] | |
| Heat treatment | Annealing with incubation at 65 °C for 24 h Heat–moisture treatment; incubation at 120 °C for 24 h |
↑IVPD 8.13 (%) ↓IVPD 4% |
[55] |
| Fermented product | Fermented and unfermented pasta formulation (10–50%). | ↑IVPD 16.86–81% | [61] |
| Bread with 50% faba flour Bread with 50% fermented four using L. plantarum |
IVPD 53.9% IVPD 72.3% |
[62] | |
| Dehulling | Hulled seeds | ↑IVPD 0.79% | [26] |
| Microwave Treatment | Microwave for 6 min; soaking + microwave (6 min); hulling + soaking + microwave (6 min) | ↑IVPD 1.75–3.5% | [26] |
| Autoclaving | Autoclaving (121 °C for 20 min) | ↑IVPD 7.2–11% | [26] |
| Irradiation | Irradiated at 0.5 and 1 kGy Irradiated at 0.5 and 1 KGy followed by cooking |
↑IVPD 10–20% ↓IVPD 10–16% |
[63] |