Cereal Chem 67:384-390   |  VIEW ARTICLE

Physicochemical Studies of Pin-Milled and Air-Classified Dry Edible Bean Fractions.

J.-Y. Han and K. Khan. Copyright 1990 by the American Association of Cereal Chemists, Inc. 

Pin-milling and air classification techniques were used to obtain various fractions from dry edible beans for potential use in food product development. Fine fractions (protein-rich), called FI and FII, and one coarse fraction (starch-rich), called CII, were separated from roasted and nonroasted navy bean, pinto bean, and chick-pea. The yields of FI varied from 5 to 13% (dry basis), whereas FII varied from 4 to 10% (dry basis), with the roasted beans showing higher values. Also, FI and FII fractions were about 2.5 times higher in protein content (47-55%) than the original flour. The protein content of CII fractions ranged from 15.5 to 26.0% (dry basis), with the roasted beans showing higher values. Also, the coarse fraction showed almost no starch damage during pin-milling. These values indicated a high efficiency of separation by air classification. An evaluation of the yield and composition of the air-classified fractions of the samples revealed that the air classification of flours from dehulled legumes was essentially a process of separating starch from other seed constituents in that most nonstarch components examined were concentrated in the fine fractions.