Abstract
Consumption of sprouted legumes is a popular trend at household level in Africa at the moment. This study investigated the effect of sprouting on the phenolic phytochemicals of the red bambara groundnuts and red beans. Plant-derived phenolic compounds are important as antioxidants in our diet. Phenolic phytochemical profiling was performed using HPLC-PDA-ESI-MS and Folin Ciocalteu assay. There were noticeable changes in the phenolic profiles due to sprouting of the two legumes. The total polyphenol content increased by 1.3-fold and 3-fold after sprouting in red bambara groundnuts and red beans respectively. The HPLC-PDA-ESI-MS profiling of the methanolic extracts of the sprouts revealed new emerging compounds. In red bambara groundnuts, eleven new compounds emerged. The new compounds identified include caffeic acid hexoside, resveratrol glucoside, a caffeic acid derivative, naringenin and kaempferol glucoside. In red beans, eight new compounds emerged. Catechin glucoside, quercetin-3-O-glucoside, quercetin-3-rutinoside, luteolin hexoside, quercetin glucoside acylated and p-coumaric acid hexoside were new compounds identified. Sprouting therefore enhances the polyphenolic profiles of the two legumes.
Highlights
Legumes are one of the important crops that are grown in many parts of the world to meet the nutritional needs of the majority households especially in developing countries
This study investigated the effect of sprouting on the phenolic phytochemicals of the red bambara groundnuts and red beans
Seeds were harvested on the 8th day of germination when 100% and 98% germination capacities were recorded in red beans and red bambara groundnuts respectively
Summary
Legumes are one of the important crops that are grown in many parts of the world to meet the nutritional needs of the majority households especially in developing countries. Germinating of legume seeds into sprouts for consumption is becoming popular at household level in Africa at the moment. Sprouting is the way of germinating seeds to be eaten either raw as salad vegetables or cooked. This preparation method is convenient as it guarantees the availability of fresh vegetables at any time of the year. According to Marton et al (2010), polysaccharides degrade into oligo and monosaccharides; fats into fatty acids and protein into free amino acids during germination. According to Jom et al (2011), germination alters the level of fatty acids, methyl esters, free fatty acids, monosaccharides and disaccharides detected by Gas Chromatography-Mass Spectrometry
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