Impact of different treatments on chemical composition, physical, anti-nutritional, antioxidant characteristics and in vitro starch digestibility of green-kernel black bean flours

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.

Effect of autoclaving-time treatment on physicochemical, antioxidant properties and shelf-life prediction of Indonesian instant cassava leaves porridge

“…The autoclaving-time treatment reduces antioxidant activities in instant cassava leaves porridge with increasing time (Table 4). This finding agrees with (Le et al, 2022), who found that autoclave treatment reduced antioxidant capabilities in green-kernel black bean flours in terms of DPPH free radical scavenging capacity and ferric reducing antioxidant power (FRAP).…”

Influence of Cooking and Drying Methods on Quality Characteristics of Different Cereals Bulgur

“…Among all cereal bulgur, autoclaved bulgur samples exhibit significantly lower protein content compared to those cooked using the boiling method (Table 2). This could be attributed to the sterilization process, as the autoclave provided a high level of heat treatment, which led to the denaturation, solubility, and partial degradation of protein (LE et al, 2022). Protein molecules maintain their structure through a combination of covalent and non-covalent bonds.…”

“…This decrease can be attributed to leaching, where water-soluble minerals are lost during the cooking process (Khan et al, 2013). The combined effect of water and high temperatures in both cooking methods likely leads to a partial loss of these soluble salts (LE et al, 2022). Analysis of bulgur samples revealed that triticale and oat bulgur had the highest ash content compared to the other tested cereal bulgur samples.…”

Effect of superfine-grinding on the physicochemical and antioxidant properties of Dendrobium nobile powders

“…The DPPH radical scavenging ability assay is widely used to estimate the radical scavenging activity of natural compounds due to its rapidity and sensitivity (Le et al, 2022;Wang et al, 2018). The method is based on the reduction of the original purplered DPPH radical to yellow (non-radical form, DPPH-H) by providing hydrogen and electrons, with the maximum absorption value of the original purple-red colour at 517 nm being reduced (Shen et al, 2018).…”