Formulation of Nutritionally enhanced Beans

Formulation of Nutritionally enhanced Beans

Formulation of Nutritionally enhanced Beans

 

Formulation of Nutritionally enhanced Beans

Optimization process to remove antinutritional factors

Assignment:  Beans contain several antinutritional factors which further limit their consumption and affect the digestibility and bioavailability of nutrients. Therefore, one of our clients approached Food research Lab to optimize.

Solution:The beans were supplied by the manufacturers. Our technologists used the natural fermentation process and subsequently looked at its impact on the content of nutrients (protein, fat, starch, vitamin B1, and B2) and antinutritional factors that participate in flatulence. This, in turn, further affect the digestion of carbohydrates, proteins, and minerals. Our process significantly improved the protein digestibility at the same time a partial or complete elimination of antinutritional compounds (TIA, α-galactosides, IP6, and tannins).

Customer Focussed – Ingredient (Enriched Raw material), Nutrients, Nutraceutical Formulation

Evaluation of shelf stability, microbiology, nutrition Analyses, Sensory Testing Rheological properties, and more

customer-commissioned production  – delivery in one batch with full shelf life

Service & Support

Contact

Please tell us your location,
to find your suitable contact person:

Contact Us

Subscribe to our newsletter – Keep up to date with us!