Effect of Instant Controlled Pressure-Drop on the Non-Nutritional Compounds of Seeds and Sprouts of Common Black Bean (Phaseolus vulgaris L.).

Anaberta Cardador-Martínez,Luis Jorge Corzo-Ríos,Cristian Jiménez-Martínez,Jorge Martínez-Herrera,Yara Martínez-Tequitlalpan,Xariss M Sánchez-Chino,Tzayhri Gallardo-Velazquez

doi:10.3390/molecules25061464

Abstract

The common bean is an important caloric-protein food source. However, its nutritional value may be affected by the presence of non-nutritional compounds, which decrease the assimilation of some nutrients; however, at low concentrations, they show a beneficial effect. Germination and treatment by controlled pressure-drop (DIC, French acronym of Détente Instantanée Contrôlée) are methods that modify the concentration of these components. The objective of this work was to evaluate the change in the non-nutritional composition of bean seeds and sprouts by DIC treatment. The results show that with the germination, the concentration of phenolic and tannin compounds increased 99% and 73%, respectively, as well as the quantity of saponins (65.7%), while phytates and trypsin inhibitors decreased 26% and 42%, respectively. When applying the DIC treatment, the content of phytates (23–29%), saponins (44%) and oligosaccharides increased in bean sprouts and decreased phenolic compounds (4–14%), tannins (23% to 72%), and trypsin inhibitors (95.5%), according to the pressure and time conditions applied. This technology opens the way to new perspectives, especially to more effective use of legumes as a source of vegetable protein or bioactive compounds.

Highlights

The common bean (Phaseolus vulgaris L.) is one of the most important legumes in human food due to its high nutritional value
This study aimed to evaluate the effect of DIC on the concentration of non-nutritional compounds of black bean sprouts (Phaseolus vulgaris L.)
The content of non-nutritional compounds is described in black beans without treatment (BNT), black bean sprouts after 7 days of germination and lyophilized (BGL) and germinated seeds dried at 50 ◦ C (BGD)

Summary

Introduction

The common bean (Phaseolus vulgaris L.) is one of the most important legumes in human food due to its high nutritional value. These compounds are synthesized and accumulated during the maturation of the seed for the germination process, or as a defense mechanism (protease inhibitors, lectins, tannins, L-DOPA) against the attack of bacteria, viruses, fungi, insects and animals, including man [4], and when ingested as part of food can reduce the availability of some nutrients of interest, such as carbohydrates, proteins, vitamins, and minerals, causing an undesirable physiological side effect (flatulence) and generating neurotoxic effects when consumed in high amounts [5,6] Another benefit of legume seeds is that they can be dried and stored for long periods, so they are important for food safety. Among the processes are soaking, cooking, fermentation, germination, and combinations of these [8,9]

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