The Role of Soaking Process on Mineral HCl-Extractabilities, Phytic Acid Content and Trypsin Inhibitor Activity of Common Bean Bulgur

Common bean (CB) bulgur, is a variety of new parboiled and dried product, was produced with soaking different soaking time (2, 8 and 12h) and soaking water pH (pH 4, 6 and 8) in this study period. Experiment was conducted according to (3 x 3) x 2 factorial designe. Physical, chemical nutritional, and anti-nutritional components of raw and CB bulgur samples were determined. Total phenolic content and phytic acid reduced at a ratio 41 - 57% and 48 - 57% respectively, while trypsin inhibitor activity was completely eliminated after 12 hour soaking time. The highest in vitro protein digestability (73.4%) was measured in CB bulgur samples with soaked at pH 8 soaking water. The highest HCl-extractability of ash value (65.57%) of CB bulgur samples obtained by soaking at pH 6 soaking water. HCl-extractability of K, Ca, P, Mg, Zn and Fe increased with levels of 3 - 7%; 17 - 19%; 29 - 34%; 15 - 21%; 15 - 22%; and 28 - 52%, respectively with increasing soaking time. The optimum soaking process condition was found as 12 h soaking time and 8 pH soaking water for obtaining highest nutritional properties of CB bulgur, except an adverse effect on texture and taste score of bulgur.