Procedure for obtaining flour from Canavalia ensiformis (L) seeds

Abstract

Legume seeds are rich in protein, making them useful in various biotechnological processes, such as protein hydrolysates, with different uses based on biological activity. These bioproducts can be used as agricultural biostimulants due to their ability to improve nutrient absorption and assimilation processes, biotic and abiotic stress tolerance, and agronomic indicators of crops. Among tropical legumes, Canavalia ensiformis (L.) is a promising crop because of its adaptability to various soil and climate conditions, high germination rate, and agricultural yield. This study aimed to establish a technological procedure for producing C. ensiformis seed flour to use as a protein source for agricultural biostimulant production. The seeds underwent an 84-h imbibition process in running water, and the water absorption index and percentage of seeds that experienced plasmolysis were determined, with indicators evaluated every 12 h. The seed coat was removed, and the cotyledons were dried in an oven at 60°C for 24 h, establishing the drying curve and productive yield. The resulting flour from the 72-h imbibition process was analyzed for particle size, techno-functional and chemical properties, which were compared to the flour of whole seeds. The study showed that the procedure improved the techno-functional and chemical properties of the flour and its effectiveness in obtaining flour easily and cost-effectively. Keywords: absorption, imbibition process, flour, seeds.