Investigation of Legume Processing and Evaluation of Nutraceutical By-products

This thesis provides a better understanding of the barriers to efficient seed bean processing especially the slow hydration step, and proposes sustainable improvements through application of a novel pulsed electric field (PEF) technology to significantly increase hydration rate, reduction of non-nutritive salt and sugar additives from processed bean formulations and the identification and recovery of oligosaccharides and anthocyanin from beans during industrial processing and utilisation of these valuable nutrients by the human microbiome.