Exploring the effect of boiling processing on the metabolic components of black beans through in vitro simulated digestion

In this study, we determined the changes in chemical components and metabolites of raw-and boiled-black beans before and after digestion using ultra performance liquid chromatography plus Q-Exactive mass spectrometry, and investigated the effects of boiling processing on the nutritional components of black beans through in vitro simulated digestion experiments. We characterized 557 and 565 chemical components of raw and boiled black beans, respectively, and after digestion we characterized 647 and 630 chemical components and metabolic fractions of for raw and boiled black beans, respectively. Raw black beans increased by 3, 2, and 1 for amino acids, sugars, and lipids, respectively, after boiling processing. Moreover, boiling reduced the number of anti-nutritional factors (1 glycoside and 4 saponins) to some extent, and in vitro simulated digestion experiments revealed that amino acids, nucleotides, and sugars in black beans are more easily digested and absorbed after boiling. This study provides a theoretical basis for validating an effective processing method for black beans and can serve as a basic reference for the nutritional development of bean products.