Assessment of the Malting Process of Purgatory Bean and Solco Dritto Chickpea Seeds

This study was aimed at minimizing the anti-nutrient content of the Gradoli Purgatory bean (GPB: Phaseolus vulgaris) and Solco Dritto chickpea (SDC: Cicer arietinum) seeds grown in the Latium region of Italy by defining the three steps of their malting process. The water steeping and germination phases were carried out in a 1.0-kg bench-top plant at 18, 25, or 32 degrees C. By soaking both seeds at 25 degrees C for 3 h, 95 to 100% of seeds sprouted. There was no need for prolonging their germination process after 72 h, the degradation degree of raffinose in germinated GPBs or SDCs being about 63%, while that of phytic acid being similar to 32% or 23%, respectively. The steeping and germination kinetics of both seeds were mathematically described via the Peleg and first-order reaction models, respectively. The third step (kilning) was carried out under fluent dry air at 50 degrees C for 24 h and at 75 degrees C for 3 h, and yielded cream-colored malted seeds, the cotyledons of which were cyclonically separated from the cuticles and finally milled. Owing to their composition, the decorticated malted pulse flours might be used in the formulation of specific gluten-free food products high in raw proteins and low in phytate, a-oligosaccharides and in vitro glycemic index (GI). Even if their low GI trait was preserved after malting, only the GPB malt flour having a resistant starch-to-total starch ratio > 14% has the potential to be labeled with the health claim for improving postprandial glucose metabolism according to EU Regulation 432/2012.

Automated summary

This study aimed to reduce the anti-nutrient content of Gradoli Purgatory bean and Solco Dritto chickpea seeds by defining their three-step malting process. The water steeping and germination phases were carried out at different temperatures, resulting in high sprouting rates for both seeds. The degradation of raffinose and phytic acid during germination was quantified, and the kinetics of steeping and germination were described mathematically. The final step involved kilning and milling the malted seeds, which showed potential for use in gluten-free food products high in raw proteins and low in phytate and a-oligosaccharides.