Explorative Study of the Effect of Extrusion of Black Bean Germinated‐Dehulled Cotyledon on Gut Microbiota

ABSTRACT Sequential processing, germination‐dehulling‐extrusion, improves technofunctional and chemical properties of black bean cotyledons. This work aims to evaluate the effect of germinated, dehulled and extruded black bean cotyledon on Lactobacillus and Bifidobacteriu m growth using the Automated and Robotic Intestinal System (ARIS). Germinated‐dehulled cotyledons were thermoextruded at 4 last barrel temperatures: 95°C (E1), 120°C (E2), 135°C (E3), and 145°C (E4). Proximal composition, soluble and insoluble dietary fiber, and starch content were determined. All flours were evaluated as carbon and nitrogen sources for acid lactic fermentation. All the flours obtained from the extrudates contained higher soluble dietary fiber than cooked beans and that obtained at 120°C (E2) had 12.89% while cooked beans had 2.17%. E2 proved to be the most effective medium made from experimental materials in acid lactic fermentation, achieving the same ending microbial concentration as positive controls (standard MRS broth or its homemade equivalent). E2 flour ARIS evaluation showed bifidogenic properties, increasing content 70% after 8 days of testing. The sequential processing of black bean generated a new food product alternative that has bifidogenic properties and could be consumed as a snack.