Abstract
Recent trends in healthy lifestyle and diet made functional foods rich in quality nutrients and bioactive compounds with potential health benefits highly sought after. Some cultivated plants, such as soya and chia can provide a viable source of nutraceuticals with high fibre, protein, and protective antioxidant potential. The whole-grain flours of black soya beans and black chia seeds were used in this study. Potential nutritive and health-benefitting properties of these flours were compared by assessing their chemical composition and antioxidant profile. The content of dietary fibres such as NDF, ADF, ADL and hemicellulose determined in black chia seed sample was higher than in black soya soya beans which had higher fibre content. The total protein content recorded in black soya beans was almost as twice as high (42.26±0.14%) as chia protein content (25.04±0.20%). Black soya beans had the highest content of water soluble proteins (29.00±0.13% d.m.) with NSI (nitrogen solubility index) acounting for as much as 70.96±0.31% of total proteins, while black chia seeds had the highest content of globulins (14.64±0.07% d.m.) and NSI 58.48±0.27% of total proteins. Both black soya bean and black chia contained a high amount of total phenolic compounds (830.66±5.46 and 1201.94±16.29 mg GAE/kg, respectively) and exhibited a considerable total antioxidant capacity, which makes them good contestants for functional food ingredients with potential health benefits.
Highlights
Dietary preferences have changed considerably worldwide in recent years because of the increasing awareness about the strong relation between nutrition and human health
Dietary fibre is a mixture of compounds consisting of plant carbohydrate polymers, e.g. cellulose, hemicellulose, pectic substances, and gums that may be associated with lignin and other non-carbohydrate components
Black chia seeds had a higher content of neutral detergent fibre (NDF), acid detergent fibre (ADF), ADL, and hemicellulose (32.18±0.19, 15.84±0.09, 13.18±0.20, 16.44±0.22%, respectively), but a lower content of cellulose (2.87±0.19%), in comparison with black soya bean seeds (5.15±0.24%)
Summary
Dietary preferences have changed considerably worldwide in recent years because of the increasing awareness about the strong relation between nutrition and human health. Proteins, and bioactive non-nutrients, called phytochemicals, which could be either incorporated into the diet or be a part of the food itself, can be the source for gaining long term health benefits. Black soya bean and black chia seeds as a source of nutrients and bioactive compounds with health benefits, Food and Feed Research, 47 (2), 99-107, 2020 teins, lipids, and carbohydrates), microntrients (vitamins, and minerals), and phytochemicals which include phytosterols, tocopherols, carotenoids and phenolic compounds (Cederroth & Nef, 2009; Barać et al, 2014). Soya products have been increasingly becoming important protein-rich food in the human diet because of its nutritional, functional, and even benefiting properties to cardiovascular diseases and overall health due to high-quality proteins, low saturated fats content, and no cholesterol (Tang, 2019)
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