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<p>Kidney beans (<i>Phaseolus vulgaris L.</i>) are widely cultivated and consumed worldwide due to their high nutritional and economic value. However, the presence of antinutritional factors in seeds limits nutrient bioavailability. The study aimed to optimize soaking conditions (time and temperature) using response surface methodology to reduce antinutritional factors in kidney beans. Response surface methodology was used to determine the optimum conditions for kidney bean seed treatment using a two-factor composite design, i.e. soaking time of 24–72&#xa0;h and soaking temperature of 25–40&#xa0;°C. The analysis revealed that soaking time and temperature significantly influenced phytate, tannin, oxalate and trypsin inhibitor content. The results indicate that all antinutritional factors significantly decreased (p &lt; 0.05) with increasing soaking time and temperature. The maximum percentage reduction was 66.73, 73.11, 47.36 and 76.11% for phytate, tannin, oxalate and trypsin inhibitors, respectively. The optimal soaking conditions were a soaking time and temperature of 82&#xa0;h and 43.5&#xa0;°C, respectively. The experimental values obtained under the optimized soaking conditions were 39.94&#xa0;mg/100&#xa0;g for phytate content, 72.68&#xa0;mg/100&#xa0;g for tannin content, 163.28&#xa0;mg/100&#xa0;g for oxalate content and 0.27&#xa0;mg/100&#xa0;g for trypsin inhibitor content. The study indicates that optimizing soaking time and temperature effectively reduces antinutritional factors in kidney beans, making them an edible vegetable protein source.</p>

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Optimization of soaking conditions using response surface methodology for the reduction of antinutritional of kidney bean (Phaseolus vulgaris L.)

  • 期刊论文

  • 发表日期：

    2025年2月19日

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  • Julien Nadjimbayel Nedion,
  • Modestine Sop Kana,
  • Marlyne-Josephine Mananga,
  • Pierre Fils Rodrigue Magwell,
  • Nicolas Polycarpe Nolla,
  • Thalès Djeuben Dongmo,
  • Tambo Tene Stephano,
  • Jules Christophe Manz Koule,
  • Kennedy Djoudjeu Tchoffo,
  • Marie Frederic Marie Tavea

摘要

Kidney beans (Phaseolus vulgaris L.) are widely cultivated and consumed worldwide due to their high nutritional and economic value. However, the presence of antinutritional factors in seeds limits nutrient bioavailability. The study aimed to optimize soaking conditions (time and temperature) using response surface methodology to reduce antinutritional factors in kidney beans. Response surface methodology was used to determine the optimum conditions for kidney bean seed treatment using a two-factor composite design, i.e. soaking time of 24–72 h and soaking temperature of 25–40 °C. The analysis revealed that soaking time and temperature significantly influenced phytate, tannin, oxalate and trypsin inhibitor content. The results indicate that all antinutritional factors significantly decreased (p < 0.05) with increasing soaking time and temperature. The maximum percentage reduction was 66.73, 73.11, 47.36 and 76.11% for phytate, tannin, oxalate and trypsin inhibitors, respectively. The optimal soaking conditions were a soaking time and temperature of 82 h and 43.5 °C, respectively. The experimental values obtained under the optimized soaking conditions were 39.94 mg/100 g for phytate content, 72.68 mg/100 g for tannin content, 163.28 mg/100 g for oxalate content and 0.27 mg/100 g for trypsin inhibitor content. The study indicates that optimizing soaking time and temperature effectively reduces antinutritional factors in kidney beans, making them an edible vegetable protein source.