Work

Comparative effects of germination and cooking processes on the functional and therapeutic properties of horse gram (Macrotyloma uniflorum)

Year: 2025

Type: article

Abstract: The study evaluated the effects of germination and cooking on the chemical composition, functional properties, antioxidant activity, and antidiabetic potential of horse gram ( Macrotyloma uniflorum ) flour. Morphological and structural changes were analyzed using Field Emission Scanning Electron Microscopy (FE-SEM) and Fourier Transform Infrared Spectroscopy (FTIR). Germinated horse gram (HG-G) exhibited significantly higher levels of crude protein, crude fiber, phenolics, and flavonoids compared to cooked horse gram (HG-C) and raw horse gram (HG-R) flour. FTIR analysis revealed substantial structural alterations in carbohydrates, proteins, and lipids in both HG-G and HG-C, while FE-SEM imaging showed marked morphological differences in HG-G and HG-C compared to HG-R. Germination significantly enhanced key functional properties including gelation capacity, foaming ability, emulsification capacity, pasting behavior, thermal stability, and rheological characteristics compared to cooking and raw forms. Notably, HG-G demonstrated superior antioxidant capacity (DPPH, FRAP, and reducing power assays), and greater inhibition of α-amylase and α-glucosidase, indicating stronger antidiabetic potential. These results support the use of germinated and cooked horse gram flours as functional ingredients in therapeutic diets and nutraceutical formulations.

Source: Future Foods

DOI: 10.1016/j.fufo.2025.100683