Beat eggs, oil, milk, vanilla add dry ingredients bake at 400 F for 14 min → → Table 2. Overview of scientific literature utilizing various processing methodology for production of bean powders. Paper Objective Pre-treatment Observations Use of low-temperature Determine the effects of Raw beans stored at 5oC 100oC and higher extrusion for reducing low temperature (85oC) extrusion temperatures = Washed/soaked 8 h (1:2 bean/water phytohemagglutinin extrusion and ratio) bad color activity (PHA) and (82oC) on the Dried in oven at 65oC for 12 h oligosaccharides in fate of lectin and 78oC needed for reduction Extruded at 85, 100, and 120oC at 120 beans (Phaseolus oligosaccharides. in PHA g/min vulgaris L.) cv. Navy 36% MCwb after extrusion dried and Pinto overnight (70-90oC)
Beat eggs, oil, milk, vanilla → add dry ingredients → bake at 400 F for 14 min Table 2. Overview of scientific literature utilizing various processing methodology for production of bean powders. Paper Objective Pre-treatment Observations Use of low-temperature extrusion for reducing phytohemagglutinin activity (PHA) and oligosaccharides in beans (Phaseolus vulgaris L.) cv. Navy and Pinto Determine the effects of low temperature (85oC) extrusion and (82oC) on the fate of lectin and oligosaccharides. Raw beans stored at 5oC Washed/soaked 8 h (1:2 bean/water ratio) Dried in oven at 65oC for 12 h Extruded at 85, 100, and 120oC at 120 g/min 36% MCwb after extrusion dried overnight (70-90oC) 100oC and higher extrusion temperatures = bad color 78oC needed for reduction in PHA