Work

Common bean (Phaseolus vulgaris L.) seed germination improves the essential amino acid profile, flavonoid content and expansion index

Year: 2023

Type: article

Abstract: Common bean (Phaseolus vulgarisÂ L.) isÂ one ofÂ the most important grain legume foods for the human diet. Common bean seed isÂ gaining attention due toÂ its content ofÂ secondary metabolites with positive effects onÂ human health. The present work analysed the effect ofÂ common bean germination onÂ the essential amino acid profile, active compound content, and expansion index after extrusion processing. The content ofÂ tryptophan (Trp) inÂ raw common bean (RCB) and inÂ germinated common bean (GCB) seeds was 6.1Â and 7.9Â mg·g–1Â ofÂ protein, respectively. The limitingÂ amino acids inÂ RCB were sulphur amino acids and Trp, and inÂ GCB only the sulphur amino acids were the limiting amino acids. The germination process inÂ beans increases the levels ofÂ quercetin and kaempferol and allows the synthesisÂ ofÂ daidzein and genistein, and significantly increases the expansion index after extrusion processing. The germination ofÂ common bean could beÂ used asÂ aÂ strategy toÂ improve nutritional, nutraceutical, and processing properties.

Source: Czech Journal of Food Sciences

DOI: 10.17221/5/2022-cjfs

Authors: Luis Díaz-Batalla, Karina Aguilar-Arteaga, Javier Castro-Rosas, Reyna Nallely Falfán-Cortés, Ricardo Omar Navarro-Cortez, Carlos Alberto Gómez-Aldapa

Institutions: Universidad Politécnica de Francisco I. Madero, Universidad Autónoma del Estado de Hidalgo

Language: English

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $609