Enzymatic activities, digestibility and functional properties of germinated white beans (Phaseolus vulgaris L.) seeds from Daloa (Côte d’Ivoire)
The objective of the present study was to evaluate enzymatic activities, functional properties and starch digestibility of the flour of germinated seeds of white bean (Phaseolus vulgaris L.) after three days of germination. Results revalated that germination induces significantly (p≤0.05) activation synthesis of hydrolytic enzymes that make nutrients available for plant growth and development. Thus, the amylase, cellulose, α and β glucosidase activities increase significantly during germination in the different samples of bean flour. However, a significant decrease in the activities of α and β galactosidase was observed in the sprouted bean seeds. Therefore, germination is an effective processing method for improving enzymatic activities, boosting the level and digestibility and improving the functional properties of legume, particularly beans. The water and oil absorption capacity, foaming capacities and emulsification properties of bean flours increase significantly after the bean seeds germinate. But germination decreased bulk density, foam stability and sedimentation value of the white bean seed flour.
Vegetable (cereals and legumes) seeds constitute an
essential part of the human diet as they are excellent
sources of proteins, minerals, vitamins and bioactive
compounds (Magalhães et al., 2017). Legumes for
exemple play an important role in the agriculture and
diet of many developing countries and are a major
source of dietary nutrients for many people (Ghavidel
and Prakash, 2007 ; Çakir et al., 2019). They are a
good and inexpensive source of energy, dietary
proteins, carbohydrates, vitamins and minerals.
The white bean (Phaseolus vulgaris L.) for example,
is the most produced and consumed legume in the
world (FAOSTAT, 2019). Thus, it occupies an
important place in human nutrition in the regions of
Africa and particularly in Côte d'Ivoire (Njoroge et al.,
2015). In addition, it is a very interesting plant from
the nutritional point of view because of its richness as
well in proteins as in certain minerals, in
carbohydrates and in vitamins. However, white bean
possesses low starch digestibility that has been shown
to cause a higher loss of energy in humans (Gnanwa
et al., 2021). And the presence of antinutritional
compounds can affect the protein and starch
digestibility as well as other nutrients (Lemmens et
al., 2019). Therefore, processing methods such as
fermentation and germination that expose the starch
granules and protein matrix to digestion may help to
overcome the digestibility problem. Germination is a
processing method that enhances enzymes activities,
the nutritional and functional properties of grains as
well as their digestibility (Anaemene and Fadupin,
2020). On the other hand, germination is inexpensive
technology which results in structural modification
and synthesis of new enzymes with high biological
activity, increased nutritional value and stability of
seeds (Singh and Sharma, 2017).
Thus, flour prepared from germinated seeds are
suitable for the preparation of wide consumed
speciality foods and value added products across the
globe (Xu et al., 2017). Thus, the changes in the
chemical composition influence the spatial
arrangements of molecules and therefore affect the
functional properties of flour (Siddiq et al., 2009).
Functional properties are the physiochemical
characteristics that interact with the chemical
properties of food components (Sibian et al., 2017).
Furthermore, knowledge of biochemical and
functional properties of flours prepared from
germinated seeds are desirable for their enhanced
utilization (Chinma et al., 2017 ; Singh et al., 2017).
This is why the present study investigated the effect of
germination on enzymatic activities, digestibility and
functional properties of white bean seed flour rom
Daloa area for application in food preparations.
Source : Enzymatic activities, digestibility and functional properties of germinated white beans (Phaseolus vulgaris L.) seeds from Daloa (Côte d’Ivoire)
