Antioxidant dietary fiber from edible bean coats and the application in food products

Abstract

Foods rich in dietary fiber and antioxidants have attracted great attention to both of consumers and food manufacturers because of their significant health benefits. Increased consumption of dietary fiber improves lowering blood pressure and cholesterol levels. Furthermore, it prevent a number of gastrointestinal disorders such as constipation and hemorrhoids. Antioxidants are bioactive compounds that can delay or inhibit the oxidation by inhibiting the initiation or propagation of oxidative chain reactions. These free radical reactions cause human diseases such as cardiovascular disease and cancer. Legumes are an excellent source of compounds having antioxidant. Hence, recent research has been focused on the potential utilization of bean coat which was by-products from processing industry to the development of new functional ingredients for food nutrition enrichment. The extraction of bioactive compounds from seed coats are used as a food ingredient for various foods processing such as tofu with soybean hull fiber, black bean seed coat in maize flours for the production of cookies and whole wheat bread. Therefore, research and development of new functional foods from bean seed coat used as ingredient for the preparation of food products to improve food nutrition will be necessary to provide for Industrial manufacturing according to demand and sufficient for healthy food consumption in the future.