The study aimed to evaluate the phenolic compounds, antioxidant properties, chemical compounds through FTIR analysis, thermal stability of phenolic compounds (at 15, 25, and 35 °C), hygroscopic properties, and minerals in flours made from germinated beans of the White (FBA) and Black Grandmother's Ear (FBB) varieties. To obtain the flours, the seeds were germinated for 96 hours (FBA) and 72 hours (FBB), followed by convective drying at 80 °C. The results indicated that both flours are rich in total phenolic compounds, with caffeic acid, chlorogenic acid, procyanidin B2, and kaempferol-3-glucoside also being identified. Among the methods used for determining antioxidant activity, the FRAP assay showed the highest values of 14.38 mmol Fe2⁺/kg dry basis (FBA) and 14.90 mmol Fe2⁺/kg dry basis (FBB). The FTIR analysis corroborated the findings from the other analyses. Regarding the thermal stability of phenolic compounds, the zero-order model was found to be the most suitable, indicating that higher temperatures, such as 35 °C, accelerate the degradation of these compounds. The adsorption isotherms analysis showed that the GAB (Guggenheim-Anderson-de Boer) model is highly effective in describing the water adsorption behavior of the flours at different temperatures. Finally, the mineral analysis revealed that the flours are particularly rich in potassium and phosphorus. The presence of beneficial minerals, combined with the bioactive functionality of the flours, as well as findings on their hygroscopic behavior and thermal stability, make these flours valuable for the food industry, providing essential insights for product development based on these raw materials.
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