COMPARATIVE STUDY OF PHYSICOCHEMICAL AND NUTRITIONAL CHARACTERISTICS OF RAW AND SPROUTED LEGUME BEANS FLOUR
Main Article Content
Keywords
Legumes, Beans, Sprouting, Phytic Acid
Abstract
Legumes are low-cost sources of plant-based proteins with various biological and nutritional attributes, making them potent to be the main functional food ingredients. Consumption of legumes and their sprouts has become popular among people who are interested in improving and maintaining their health status by changing dietary habits. The sprouting of legumes improves the nutritional, functional, and biological properties of legumes by altering the content and composition of nutrients and bioactive compounds. Aim of the study is to prepare raw and sprouted beans flour (black grams, mung beans, red kidney beans and white kidney beans) and analyzed the nutritional comparison between raw and sprouted legume beans flour. The raw and sprouted flours was analyzed for physiochemical, antioxidants, compositional and minerals contents. Results were subjected to appropriate statistical analysis to determine level of significance. The results for antioxidants, minerals and physiochemical properties was highly significant. The calcium content of raw legumes beans ranged from 0.26 to 0.59mg/100g and increased during sprouting of legumes because sprouting reduced the phytic acid which binds the minerals, calcium content of sprouted legumes beans ranged from 0.61 to 1.29mg/100g. Similarly the results regarding TPC and TFC of raw kidney beans ranged from 0.32±0.03 to 0.58±0.03 mgGAE/g and 0.34±0.02 to 0.55±0.03mgRE/g respectively and increased during sprouting of legumes ranged from 0.44±0.03 to 1.92±0.02mgRE/g and 0.40±0.02 to 0.57±0.02mgRE/g respectively.
References
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22. Megat, P.M.R., A. Azrina, M.E. Norhaizan. 2016. Effect of germination on total dietary fibre and total sugar in selected legumes. International Food Reserach Journal. 23(1):257-261.
23. Nagessa, W.B. 2023. Effects of processing methods on phytate and tannin content of black small common beans (Phaseolus vulgaris L.) cultivated in Mozambique. Cogent Food and Agriculture. 9:2289713
24. Nayab, B.R., A. Samina, K.R. Mohammad, A. Sadia and B. Rosa. 2020. Quantitative Estimation of Protein in Sprouts of Vigna radiate (Mung Beans), Lens culinaris (Lentils), and Cicer arietinum (Chickpeas) by Kjeldahl and Lowry Methods. Research. 27:8-14.
25. Neveen, F. Agamy, M. Nashwa, S. Younes, M.S. Samar and A. Shawir. 2023. Chemical and Anti-Nutritional of Two Kidney Bean after Soaking, Boiling Processing and Sensory Evaluation of Their Produced Burger. Egyptian Journal of Food Science. 51
26. Ohanenye, C. and A. Ikenna C. 2020. "Germination as a bioprocess for enhancing the quality and nutritional prospects of legume proteins." Trends in Food Science and Technology. 101(20):213-222.
27. Pangastuti, H.A., D.R. Affandi and D. Ishartani. 2013. Characterization of the Physical and Chemical Properties of Flour Kidney Beans (Phaseolus vulgaris L.) with Some Preliminary Treatments. Journals Food Technology. 21:20-29.
28. Sadaf, W. 2023. "A review on bioactive compounds in sprouts: extraction techniques, food application and health functionality." International Journal of Food Properties. 26(1):647-665.
29. Saeed, A.S., A.A. Syed, A. Rashid and A. Raheel. 2020. Exploring the potential of black gram (Vigna mungo) four as a fat replacer in biscuits with improved physicochemical, microstructure, phytochemicals, nutritional and sensory attributes. Applied Sciences. 2:2083.
30. Scholnick, D. A. and A.E. Winslow. 2020. The role of fasting on spine regeneration and bacteremia in the purple sea urchin Strongylocentrotus purpuratus. Plos one. 15(2):e0228711.
31. Serkalem, A., Y. Weldegebriel and S. Bhagwan. 2023. Effect of Processing Methods on Antinutritional Factors (Oxalate, Phytate, and Tannin) and Their Interaction with Minerals (Calcium, Iron, and Zinc) in Red, White, and Black Kidney Beans. Journal of Pharmacognosy and Phytochemistry. 6(1): 336-340
32. Siddiq, M. and M. A. 2022. Global production, trade, processing and nutritional profile of dry beans and other pulses. Dry beans and pulses: Production, processing, and nutrition (Second ed.) John Wiley. 307-329.
33. Sudhakaran, S.M.N. and D.S. Bukkan. 2021. A review on nutritional composition, antinutritional components and health benefits of green gram (Vigna Radiata L.) Wilczek. Journal of Food Biochemistry. 45(6):13743.
34. Suvan, P., K.V. Patel and S. Kumar. 2020. Evaluation of SSR-based genetic diversity, protein and mineral content in blackgram genotypes. Journal of King Saud University- Sciences. 32:1092-1033.
35. Tiwari, A. and N. Darshika. 2017. Comparative study on antioxidant activity, phytochemical analysis and mineral composition of the Mung Bean (Vigna Radiata) and its sprouts. Journal of Pharmacognosy and Phytochemistry. 6(1): 336-340
36. Uebersax, M. A., K.A. Cichy, F.E. Gomez, T.G. Porch, J. Heitholt, J.M. Osorno, K. Kamfwa, S.S. Snapp and S. Bales. 2022. Dry beans (Phaseolus vulgaris L.) as a vital component of sustainable agriculture and food security A review. Legume Science. e155.
37. Wabie, A. and M. Maray. 2023. Physicochemical and Functional Properties, Nutritional Value and Bioactive Compounds of Some Composite Flours. Assiut Journal of Agriculture Science. 54 (1):116-131.
38. Wabie, A., M. Mohamed. 2023. Physicochemical and Functional Properties, Nutritional Value and Bioactive Compounds of Some Composite Flours. Assiut Journal of Agriculture Science. 54 (1):116-131.
39. Wang, Y. R., B. Zhang, J. Fan, Q. Yang and H.Q. Chen. 2021. Effects of sodium tripolyphosphate modification on the structural, functional, and rheological properties of rice glutelin. Food Chem. 281:18-27.
2. Abera, S., Y. Weldegebriel and S. Bhagwan. 2023. Effect of Processing Methods on Antinutritional Factors (Oxalate, Phytate, and Tannin) and Their Interaction with Minerals (Calcium, Iron, and Zinc) in Red, White, and Black Kidney Beans. International Journal of Analytical Chemistry.
3. Ahmad, H., S. Khalil and M. Gulfraz. 2014. Exploring the potential of red kidney beans (phaseolus vulgaris) to develop protein based product for food applications. The Journal of Animal and Plant Sciences. 24(3):860-868.
4. Ahmad, M., S. Qureshi, M.H. Akbar, A. Siddiqui, A. Gani, M. Mushtaq, I. Hassan and S. Dhull. 2022. Рlаnt-based meаt alternаtives: Compositional analysis, current development and challenges. Applied Food Research. 2:100154.
5. Gharachorloo, M., B.G. Tarzi, M. Baharinia, A.H. Hemaci. 2012. Antioxidant activity and phenolic content of germinated lentil (Lens culinaris). Journal of Medical Plants Reserach. 6:4562-4566.
6. Dekka, S., H. Vincent, T. Maria, M.J. Rangarajan, V. Rajagopal. 2023. Unveiling the germination behavior of kidney beans: Insights into their physicochemical, antinutrients, and functional characteristics in whole and dehusked matrices. Food Chemistry Advances 3:100509.
7. Dhull, S. B., J. Kinabo and M.A. Uebersax. 2022. Nutrient profile and effect of processing methods on the composition and functional properties of lentils (Lens culinaris Medik): A review. Legume Science. E: 156.
8. Didinger, C. and H.J. Thompson. 2021. Defining nutritional and functional niches of legumes: A call for clarity to distinguish a future role for pulses in the dietary guidelines for Americans. Nutrients. 13:1100.
9. Enyiukwu, D.N., L.A. Chukwu and I.N. Bassey. 2020. Nutrient and anti-nutrient compositions of southern pea (Vigna Unguiculata) and mung bean (Vigna Radiata) seeds grown in humid Southeast Nigeria: a comparison. Trop Drylands. 3:41-45.
10. Haileslassie, H. A., C.J. Henry and R.T. Tyler. 2019. Impact of pre-treatment (soaking or germination) on nutrient and anti-nutrient contents, cooking time and acceptability of cooked red dry bean (Phaseolus vulgaris L.) and chickpea (Cicer arietinum L.) grown in Ethiopia. International Journal of Food Science and Technology. 54(8):2540-2552.
11. Hassan, M. 2023. Nutrient and antinutrient compositions of extrudates from fermented and sprouted rice-sesame blends. Diss. 20:4-15.
12. Hardeep, G., P. Gujral, N. Sharma, G. Neha and A. Ali. 2013. Antioxidant Properties of Legumes and Their Morphological Fractions as Affected by Cooking. Food Science and Biotechnology. 22(1):187-194.
13. Hery, W., B. P. Yudhanti, I.M. Nisa Ilmi, A. Isyah. 2020. The effect of long germination on the levels and types of nonenzymatic antioxidants in red kidney bean sprouts. Proceeding ICMA-SURE.3(2):23-26.
14. Hill, H. 2022. "Utilization of dry beans and other pulses as ingredients in diverse food products." Dry beans and pulses: Production, processing, and nutrition. 2:307-329.
15. Hou, D., L. Yousaf, Y. Xue, J. Hu, J. Wu, X. Hu, N. Feng and Q. Shen. 2019. Mung bean (Vigna radiata L.): bioactive polyphenols, polysaccharides, peptides, and health benefits. Nutrients. 11:1238-1265.
16. Islam, M.J., M. Hassan, S.R. SR Sarker and A.B. Rahman.2017. (Light and temperature effects on sprout yield and its proximate composition and vitamin C content in Lignosus and Mung beans. Journal of Bangladesh Agril Univversity. 248-254.
17. Kim, D. K., S.C. Jeong, S. Gorinstein, and S.U. Chon. 2012. Plant Foods for Human Nutrition. 67(1): 71.
18. Kotue, T.C., P. Jayamurthy, P. Nisha, A. C. Pieme, G. Kansci and E. Fokou. 2018. Proximate Analysis and Minerals of Black Bean Seeds (Phaseolus vulgaris L.) Used to Manage Sickle Cell Disease in West Region. Cameroon. 1(4):1-8.
19. Margier, M., S. Georg´e, N. Hafnaoui, D. Remond, M. Nowicki, L. Chaffaut, M.J. Amiot and E. Reboul. 2018. Nutritional composition and bioactive content of legumes: characterization of pulses frequently consumed in France and effect of the cooking method. Nutrients. 10:e1668.
20. Masood, T., H. U. Shah and A. Zeb.2014. Effect of sprouting time on proximate composition and ascorbic acid level of mung bean (vigna radiate l.) And chickpea (cicer arietinum l.) Seeds. The journal of animal and plant sciences. 24(3):250-289.
21. Miklas, P. N., J.D. Kelly and K.A. Cichy. 2022. Dry bean breeding and production technologies. In M. Siddiq and M. A. Uebersax (Eds.), Dry beans and pulses: Production, processing and nutrition2nd ed. John Wiley. 29:56.
22. Megat, P.M.R., A. Azrina, M.E. Norhaizan. 2016. Effect of germination on total dietary fibre and total sugar in selected legumes. International Food Reserach Journal. 23(1):257-261.
23. Nagessa, W.B. 2023. Effects of processing methods on phytate and tannin content of black small common beans (Phaseolus vulgaris L.) cultivated in Mozambique. Cogent Food and Agriculture. 9:2289713
24. Nayab, B.R., A. Samina, K.R. Mohammad, A. Sadia and B. Rosa. 2020. Quantitative Estimation of Protein in Sprouts of Vigna radiate (Mung Beans), Lens culinaris (Lentils), and Cicer arietinum (Chickpeas) by Kjeldahl and Lowry Methods. Research. 27:8-14.
25. Neveen, F. Agamy, M. Nashwa, S. Younes, M.S. Samar and A. Shawir. 2023. Chemical and Anti-Nutritional of Two Kidney Bean after Soaking, Boiling Processing and Sensory Evaluation of Their Produced Burger. Egyptian Journal of Food Science. 51
26. Ohanenye, C. and A. Ikenna C. 2020. "Germination as a bioprocess for enhancing the quality and nutritional prospects of legume proteins." Trends in Food Science and Technology. 101(20):213-222.
27. Pangastuti, H.A., D.R. Affandi and D. Ishartani. 2013. Characterization of the Physical and Chemical Properties of Flour Kidney Beans (Phaseolus vulgaris L.) with Some Preliminary Treatments. Journals Food Technology. 21:20-29.
28. Sadaf, W. 2023. "A review on bioactive compounds in sprouts: extraction techniques, food application and health functionality." International Journal of Food Properties. 26(1):647-665.
29. Saeed, A.S., A.A. Syed, A. Rashid and A. Raheel. 2020. Exploring the potential of black gram (Vigna mungo) four as a fat replacer in biscuits with improved physicochemical, microstructure, phytochemicals, nutritional and sensory attributes. Applied Sciences. 2:2083.
30. Scholnick, D. A. and A.E. Winslow. 2020. The role of fasting on spine regeneration and bacteremia in the purple sea urchin Strongylocentrotus purpuratus. Plos one. 15(2):e0228711.
31. Serkalem, A., Y. Weldegebriel and S. Bhagwan. 2023. Effect of Processing Methods on Antinutritional Factors (Oxalate, Phytate, and Tannin) and Their Interaction with Minerals (Calcium, Iron, and Zinc) in Red, White, and Black Kidney Beans. Journal of Pharmacognosy and Phytochemistry. 6(1): 336-340
32. Siddiq, M. and M. A. 2022. Global production, trade, processing and nutritional profile of dry beans and other pulses. Dry beans and pulses: Production, processing, and nutrition (Second ed.) John Wiley. 307-329.
33. Sudhakaran, S.M.N. and D.S. Bukkan. 2021. A review on nutritional composition, antinutritional components and health benefits of green gram (Vigna Radiata L.) Wilczek. Journal of Food Biochemistry. 45(6):13743.
34. Suvan, P., K.V. Patel and S. Kumar. 2020. Evaluation of SSR-based genetic diversity, protein and mineral content in blackgram genotypes. Journal of King Saud University- Sciences. 32:1092-1033.
35. Tiwari, A. and N. Darshika. 2017. Comparative study on antioxidant activity, phytochemical analysis and mineral composition of the Mung Bean (Vigna Radiata) and its sprouts. Journal of Pharmacognosy and Phytochemistry. 6(1): 336-340
36. Uebersax, M. A., K.A. Cichy, F.E. Gomez, T.G. Porch, J. Heitholt, J.M. Osorno, K. Kamfwa, S.S. Snapp and S. Bales. 2022. Dry beans (Phaseolus vulgaris L.) as a vital component of sustainable agriculture and food security A review. Legume Science. e155.
37. Wabie, A. and M. Maray. 2023. Physicochemical and Functional Properties, Nutritional Value and Bioactive Compounds of Some Composite Flours. Assiut Journal of Agriculture Science. 54 (1):116-131.
38. Wabie, A., M. Mohamed. 2023. Physicochemical and Functional Properties, Nutritional Value and Bioactive Compounds of Some Composite Flours. Assiut Journal of Agriculture Science. 54 (1):116-131.
39. Wang, Y. R., B. Zhang, J. Fan, Q. Yang and H.Q. Chen. 2021. Effects of sodium tripolyphosphate modification on the structural, functional, and rheological properties of rice glutelin. Food Chem. 281:18-27.
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Aug 27, 2024
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Mahreen Abdul Sattar, Madiha Rohi, Saima Tehseen, & Irfana Lalarukh. (2024). COMPARATIVE STUDY OF PHYSICOCHEMICAL AND NUTRITIONAL CHARACTERISTICS OF RAW AND SPROUTED LEGUME BEANS FLOUR. Journal of Population Therapeutics and Clinical Pharmacology, 31(8), 3263-3273. https://doi.org/10.53555/ne5xjs46
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Author Biographies
Mahreen Abdul Sattar
PhD Scholar, Department of Food Science and Technology, Government College Women University, Faisalabad, Pakistan.
Madiha Rohi
Assistant Professor, Department of Food Science and Technology, Government College Women University, Faisalabad, Pakistan.
Saima Tehseen
Assistant Professor, Department of Food Science and Technology, Government College Women University, Faisalabad, Pakistan.
Irfana Lalarukh
Assistant Professor, Department of Botany Government College Women University, Faisalabad, Pakistan.
How to Cite
Mahreen Abdul Sattar, Madiha Rohi, Saima Tehseen, & Irfana Lalarukh. (2024). COMPARATIVE STUDY OF PHYSICOCHEMICAL AND NUTRITIONAL CHARACTERISTICS OF RAW AND SPROUTED LEGUME BEANS FLOUR. Journal of Population Therapeutics and Clinical Pharmacology, 31(8), 3263-3273. https://doi.org/10.53555/ne5xjs46