Sprouting characteristics and associated changes in nutritional composition of cowpea (Vigna unguiculata)

Devi, Chingakham Basanti; Kushwaha, Archana; Kumar, Anil

doi:10.1007/s13197-015-1832-1

Cited by 112 publications

(111 citation statements)

References 23 publications

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“…The moisture content of black bean flours was within the range of 10.7-12.0% (Table I), with no significant differences among the samples, as previously reported for several common bean varieties (Khattab et al 2009;Du et al 2014). The 25.7% increase in crude protein observed for germinated black bean flour was higher than that reported for other legumes such as chickpea, cowpea, or mung bean (Uppal and Bains 2012;Devi et al 2015). As in previous reports, germination slightly increased the ash content, but these changes were not statistically significant (Devi et al 2015).…”

Section: Resultssupporting

confidence: 73%

“…Proximate Composition. As in Devi et al (2015) and Uppal and Bains (2012), the crude fiber content increased in germinated samples, and dehulling only affected the content in raw seeds. Ash content of raw black bean flour ranged from 5.9 to 6.6%, with no significant differences among samples.…”

Section: Resultsmentioning

confidence: 82%

“…Germinating beans decreased their carbohydrate content to 60.8 g/100 g DB with no significant effect after the dehulling process. Carbohydrate and fat degradation during germination is a process whose essential purpose is to provide the energy required for protein synthesis during seed growth (Devi et al 2015). Carbohydrate and fat degradation during germination is a process whose essential purpose is to provide the energy required for protein synthesis during seed growth (Devi et al 2015).…”

Section: Resultsmentioning

confidence: 99%

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Effect of Dehulling and Germination on Physicochemical and Pasting Properties of Black Beans (Phaseolus vulgaris L.)

et al. 2016

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Cereal Chem. 94(1):98-103Dehulled and/or germinated black bean flours were physicochemically characterized, including pasting properties, along with the trypsin inhibitor and antioxidant phenolics. To our best knowledge, this is the first study that, using nonparametric correlations and principal component analysis, identifies the parameters affecting the pasting properties of germinated black bean flour. The carbohydrate loss observed after black bean germination was indirectly correlated with the crude fiber content. Therefore, germination increased the protein and crude fiber contents compared with raw seeds (from 19.1 and 2.4% to 24.0 and 5.1%, respectively). Additionally, the highest protein digestibility was obtained in dehulled germinated black bean flour (78.4%), followed by whole germinated seed flour (74.1%). The dehulling process increased the total starch content 13.5 and 18.8% compared with raw and germinated whole bean flours, respectively. Dehulling decreased both trypsin inhibitor activity and antioxidant phenolics. Germination reduced by twofold the peak and final viscosities of black bean flours. Interestingly, both viscosities were negatively correlated with protein and positively correlated with fat and insoluble dietary fiber. Although resistant starch content was not affected by germination or dehulling, its interactions with fat and insoluble dietary fiber were responsible of the changes observed in pasting properties of germinated black bean flour. † Corresponding

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Section: Resultssupporting

confidence: 73%

Section: Resultsmentioning

confidence: 82%

Section: Resultsmentioning

confidence: 99%

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Effect of Dehulling and Germination on Physicochemical and Pasting Properties of Black Beans (Phaseolus vulgaris L.)

et al. 2016

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“…According to Marton et al (2010), polysaccharides degrade into oligo and monosaccharides; fats into fatty acids and protein into free amino acids during germination. A study by Devi et al, (2015) showed a significant improvement in nutritional quality after sprouting of cowpeas at 25 °C for 24 h; protein increased by 9-12%, vitamin C increased by 4-38 times, phytic acid decreased by 4-16 times, trypsin inhibitor activity decreased by 28-55% and in-vitro protein digestibility increased by 8-20%. According to Jom et.…”

Section: Introductionmentioning

confidence: 99%

Profiling of Phenolic Compounds in Sprouted Common Beans and Bambara Groundnuts

Nyau¹,

Prakash²,

Rodrigues³

et al. 2017

JFR

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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.

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“…Dehulling reduces the dietary fiber and ash contents of pulses and increases protein, fat and starch contents as well as the availability of some nutrients. Soaking and germination also cause changes in nutritional composition and nutrient availability from grains (Devi et al 2015;Ghavidel and Prakash 2007;Kaur et al 2015;Lestienne et al 2005). Along with nutrients and bioactive components, pulses also contain anti-nutritional factors which may cause gastrointestinal discomforts or in extreme cases, even adverse reactions.…”

Section: Introductionmentioning

confidence: 99%

Nutritional properties of green gram germinated in mineral fortified soak water: II. Effect of cooking on total and bioaccessible nutrients and bioactive components

Oghbaei

Prakash

2016

J Food Sci Technol

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The effect of pressure and microwave cooking on total and bioaccessible nutrients and bioactive components in whole and dehulled green gram (GG) germinated in mineral fortified soak water was studied. Whole GG was soaked in water fortified with iron (100 or 200 mg/100 ml) or zinc (50 or 100 mg/100 ml), germinated, cooked by two methods and analyzed. Results showed that method of cooking did not affect the nutrient composition of whole or dehulled grains, however, phytic acid and dietary fiber were higher in microwave cooked samples. Minor differences were noted in total and percent available nutrients in differently cooked samples, significance being observed only for starch, protein and zinc in few samples. Significant differences were observed among variations, wherein the mineral fortified samples had a higher level of bioaccessibility compared to non-fortified samples. Cooking reduced the content of bioactive components in germinated GG, though bioaccessibility was higher. Comparison between raw and cooked grains showed that starch digestibility increased on cooking, though protein digestibility was not affected significantly. Bioactive components were also lower in cooked samples in comparison to the raw counterparts. In conclusion, the cooking methods did not affect the nutrient composition of green gram germinated in mineral fortified soak water, though available nutrients were higher in cooked legumes.

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Sprouting characteristics and associated changes in nutritional composition of cowpea (Vigna unguiculata)

Cited by 112 publications

References 23 publications

Effect of Dehulling and Germination on Physicochemical and Pasting Properties of Black Beans (Phaseolus vulgaris L.)

Effect of Dehulling and Germination on Physicochemical and Pasting Properties of Black Beans (Phaseolus vulgaris L.)

Profiling of Phenolic Compounds in Sprouted Common Beans and Bambara Groundnuts

Nutritional properties of green gram germinated in mineral fortified soak water: II. Effect of cooking on total and bioaccessible nutrients and bioactive components

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