The Assessment of In Vitro Protein Digestibility and Quality on Mechanically Scoured and Moisture Conditioned Navy Beans (<i>Phaseolus vulgaris</i>) and Chickpeas (<i>Cicer arietinum</i>) Subject to Roller‐Milling

ABSTRACT Background and Objectives Roller‐milling practices for pulses to establish potential end‐use applications are required. Scouring and moisture conditioning may improve milling efficiency and hull removal, in addition to influencing nutritional quality. In this study, the extent of these conditions on the protein digestibility and quality are evaluated in vitro on navy beans and chickpeas. Findings Scouring with no additional moisture conditioning increased protein quality in both navy beans and chickpeas, whereas the addition of 1% moisture conditioning in combination with scouring was detrimental to protein quality. Moisture conditioning at 0.5% without scouring also decreased protein quality in navy beans. Changes in protein quality were primarily due to compositional changes in both protein and amino acid content, reflected in amino acid scoring. Sulfur amino acids were the sole limiting amino acids in navy beans, while tryptophan was the sole limiting amino acid in chickpeas, irrespective of the roller‐milled flour stream or Pretreatment. Conclusion Scouring with no added moisture conditioning effectively improves the protein quality in both navy beans and Kabuli chickpeas due to changes in their amino acid scoring pattern. Significance and Novelty Balancing milling practices and nutritional quality is important in developing navy bean and Kabuli chickpea products.