Abstract
Germination can minimize beany flavor, change phytochemical compounds, and functional properties. Better acceptance of germination-based products; likewise, soluble protein is good for diet-related to metabolic syndrome which is known to experience inflammation. Phenolic, one of the phytochemicals is antioxidant and has the potential to be anti-inflammatory. This study aimed to determine the effect of germination time on sensory, total phenolic, and soluble protein contents of red kidney bean sprouts milk (RKBSM), and its anti-inflammatory effect. The red kidney beans were germinated for 0, 10, 20, and 30 hrs. With a ratio of 1: 8, the red kidney bean sprouts and water were blended, filtered, and add with 5% sugar. The sensory test (color, taste, flavor, and viscosity) was performed by using the 5-point hedonic scale, extremely dislike (1) to extremely like (5); determination of total phenolic by the Folin-Ciocalteu, and soluble protein with Lowry method. The anti-inflammatory test using the hind paw edema method using carrageenan-induced rats. The selected formula was RKBSM with 30 hrs of germination with neutral-moderately like score sensory, and rich in phenolic antioxidants (583.85 mg/L), protein (6.54%), and soluble protein (33.65%), but low in fat (0.1%) and carbohydrates (4.48%). The higher the phenolic dose of the selected RKBSM (8 mg/Kg BW), the higher the anti-inflammatory potency (44.74%) and the motility score (1.42). Longer germination time, higher total phenolic, and soluble protein. Higher phenolic levels increased the anti-inflammatory effect in carrageenan-induced rats.
Highlights
Red kidney bean (Phaseolus vulgaris L.) is known to be high in fiber (4%), protein (29.1%), unsaturated fatty acids, and vitamin E (Hayat et al, 2014)
There was an effect of germination time on the preference of red kidney bean sprouts milk (RKBSM) taste (P
The highest taste score was found in the RKBSM with a 20 h germination time (3.25), but the score was not significantly different (P>0.05) from the RKBSM with a 30 h germination time (3.05) (Figure 1)
Summary
Red kidney bean (Phaseolus vulgaris L.) is known to be high in fiber (4%), protein (29.1%), unsaturated fatty acids, and vitamin E (Hayat et al, 2014). It contains a large number of phytochemical compounds including phenolic, flavonoids, vitexin, and isovitexin (Luo et al, 2016). It has the highest antioxidant activity compared to other types of legumes (Kiyani-Sam et al, 2015). The bean contains resistant starch, vitamins, and fructooligosaccharides which have been proven to protect the body from oxidative stress, heart disease, diabetes, cancer, and metabolic syndrome (MetS) (Oomah et al, 2010). Germination is one of the methods to minimize the anti-nutrients
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