Jarod Brain

Doctor of Philosophy, (Bioprocess Engineering)
Study Completed: 2013
College of Sciences


Thesis Title
Strategies for the Removal of Raffinose family Oligosaccarides from Navy Bean Flour

Read article at Massey Research Online: MRO icon

The raffinose family of oligosaccharides are anti-nutritional compounds found in most legumes, including navy beans. Mr Brain’s research identified several mechanisms that deplete these compounds in navy bean flour. He modelled the diffusion of moisture and oligosaccharides in flour particles; thereby demonstrating the mechanism by which low moisture enzyme application resulted in the depletion of these compounds. Understanding these mechanisms enabled Mr Brain to design a series of commercially practical methods for the depletion of raffinose family oligosaccharides in navy bean flour - targeted at several types of product application. The processes he developed enable the commercial development of products that take advantage of the functional and nutritional properties of navy bean flour without the anti-nutritional problems usually associated with its use.

Professor John Bronlund
Mr Sam Bounds
Associate Professor Brian Wilkinson