Abstract
Abstract Green-kernel black bean (Vigna cylindrica (L.) Skeels) were processed with various treatments including soaking, roasting, cooking, autoclave and germination. The effects of these treatments on the chemical compostion, mineral, anti-nutrients, antioxidant and physical properties of the resultant flours were analyzed. The results indicate that green-kernel black bean was excellent sources of dietary fiber (165.4 g/kg), magnesium (2190 mg/kg), anthocyanin (791.6 mg/kg) and phenolic compounds (4.4 g gallic acid equivalent/kg), which were virtually higher than those reported for other pulses. Among the studied processing methods, cooking and autoclave provided the most evident effects on all flour characteristics, where the water holing capacity was enhanced and the flour became brighter. In addition, the levels of anti-nutrients such as tannin, saponin and trypsin inhibitors remarkably reduced and hence the starch digestibility was improved. However, antioxidant compounds were degraded or lost, leading to lower antioxidant capacities in terms of 2,2-diphenyl-2-picrylhydrazyl hydrate (DPPH) free radical scavenging ability and ferric reducing antioxidant power (FRAP). On the other hand, germination resulted in lesser reduction of anti-nutrients but lesser losses of antioxidants and good starch digestibility. Meanwhile, roasting caused the least effects on flour characteristics but was still able to partially degrade anti-nutrients.
Highlights
Green-kernel black bean, which belongs to the species of Vigna cylindrica (L.) Skeels, like many other pulses are excellent source of nutrients such as protein, dietary fiber, antioxidants and minerals
Trypsin inhibitor activity was spectrophotometrically determined by the method of Shang et al (2016) and the data were expressed as trypsin inhibitor units (TIUs) per gram of sample
Anthocyanin content was determined by the pHdifferential spectrometric method (Giusti & Wrolstad, 2001), while total phenolic content (TPC) was measured using the Folin – Ciocalteu method (Jagtap & Bapat, 2015)
Summary
Green-kernel black bean, which belongs to the species of Vigna cylindrica (L.) Skeels, like many other pulses are excellent source of nutrients such as protein, dietary fiber, antioxidants and minerals. Considering hard-to-cook characteristics and antinutritional factors of raw pulses, various softening and processing techniques have been explored, including soaking (Haileslassie et al, 2019; Li et al, 2020), roasting (Bi et al, 2021), cooking (Wiesinger et al, 2018), autoclaving (Escobedo et al, 2020) and germination (Haileslassie et al, 2019) Even though these processes provide different positive impacts on pulse quality in terms of improving the flavor, modifying the functionality, increasing starch digestibility and mineral bioaccessibility, other health beneficial compounds such as antioxidants may be partially lost or degraded. The need still exists to investigate the effects of different processing methods on nutritional values and functional properties of individual pulses
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