Effect of Milling Process on Functional Properties of Legumes

Abstract

This study demonstrated the effect of milling processing (screw crushing, hammer milling and jet milling) on functional properties, such as antioxidant capacity, total phenolic content and resistant starch content of three legumes (broad beans, black soybeans and green beans). The results showed that broad beans possessed the highest antioxidant capacity and resistant starch content. Black soybeans had the highest total phenolic content. Different milling processes changed the functional properties of samples (p<0.05) depending on the particle size of the flour and the volume of the flush air operation. The grinding process, producing a smaller particle size and lower volume of flush air had higher functional properties than the others processes. Therefore, hammer milling was more suitable for grinding to obtain a higher antioxidant capacity, total phenolic and resistant starch content compared to the other process.