APPLICATION OF NOVEL NON-THERMAL PROCESSING TO ENHANCE NUTRITIONAL QUALITY IN DRY BEANS (PHASEOLUS VULGARIS L.)

The long-term goal of this project is to advance fundamental knowledge in HPP and CP processing for enhancing the nutritional quality and functionality of dry beans. This will lead to sustainable production of bioactive peptides and polyphenol compounds; promote utility in developing novel food products to improve overall wellbeing and human health. The following supporting objectives are crucial toward achieving this goal.Objective 1:Assess HPP methods that produce high quality bioactive peptides, enhance extractability/yield of polyphenols from dry beans and reduce/inactivate ANFs.Objective 2:Analyze the effects of CP treatment on dry beans germination to produce high quality bioactive peptides, enhance polyphenol extractability/yield and inactivate/reduce antinutrients.Objective 3:Evaluate relative effects of HPP and CP on the nutritional quality, techno functional properties, and safety attributes dry beans.Objective 4:Decipher bioactivities and health-promoting properties of HPP and CP treated dry beans bioactive compounds (phytochemicals and isolated bioactive peptides)