Effect of certain indigenous processing methods on the bioactive compounds of ten different wild type legume grains

Abstract

In recent years, research efforts are under-way on the possibilities of utilization of natural source of bioactive compounds for the dietary management of certain chronic diseases such as diabetes, obesity, cardiovascular diseases, cancer etc. In this connection, seed materials of promising wild type under-utilized food legume grains such as Acacia nilotica (L.) Willd. Ex Delile, Bauhinia purpurea L., Canavalia ensiformis (L.) DC., Cassia hirsuta L., Caesalpinia bonducella F., Erythrina indica L., Mucuna gigantea (Willd.) DC., Pongamia pinnata (L.) Pierre, Sebania sesban (L.) Merr. and Xylia xylocarpa Roxb. Taub., collected from South India, were investigated for certain bioactive compounds. All the samples were found to constitute a viable source of total free phenolics (3.12-6.69 g/100 g DM), tannins (1.10-4.41 g/100 g DM), L-Dopa (1.34-5.45 g/100 g DM) and phytic acid (0.98-3.14 g/100 g DM). In general, the seed materials of X. xylocarpa recorded high levels of total free phenolics and tannins, whereas the maximum levels of L-Dopa and phytic acid were noticed in M. gigantea and S. sesban, respectively. Further, presently investigated all the bioactive compounds were drastically reduced during soaking in tamarind solution + cooking as well as soaking in alkaline solution + cooking, and thus these treatments were considered to be more aggressive practices. Open-pan roasting also demonstrated a significant reduction of total free phenolics, tannins and moderate loss of L-Dopa and phytic acid. Alternatively, sprouting + oil-frying showed significant level of increase of total free phenolics (9-27%) and tannins (12-28%), but diminishing effect on phytic acid and L-Dopa. Hence, among the presently employed treatments, sprouting + oil-frying could be recommended as a suitable treatment for the versatile utilization of these wild under-utilized legume grains for the dietary management of certain chronic diseases.

Chemical and nutritional changes in bitter and sweet lupin seeds (Lupinus albus L.) during bulgur production

“…Bulgur production steps, cooking and dehulling are very effective for the destruction of phytic acid (Deshpande and Damodaran 1990). Vadivel and Biesalski (2011) reported decrease in bioactive compounds including phytic acid of ten different wild type legume grains after soaking and cooking processes.…”

Plant food anti-nutritional factors and their reduction strategies: an overview

“…For example, boiling of food grains reduced anti-nutrients content, which improved their nutritional value (Rehman and Shah 2005). Soaking and cooking also greatly decreased the phytic content in legume grains (Vadivel and Biesalski 2012). Food legumes are generally cooked by boiling or by using a pressure cooker prior to consumption.…”

Effect of germination time on proximate analysis, bioactive compounds and antioxidant activity of lentil (Lens culinaris Medik.) sprouts

“…However, these increases went down in the sixth day of germination and decreased to 1510.10 mg/100 g DW. This decrease might be due to mobilization of stored phenolics by the activation of enzymes like polyphenol oxidase during sprouting process (Vadivel and Biesalski, 2012). After germination, various changes in the phenolic compounds occur which are not only dependent on the type of seeds but also on the process conditions, the presence or absence of light and germination time (Lopez-Amoros et al, 2006).…”