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 resu...

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Bibliographic Details
Published inCiência e tecnologia de alimentos Vol. 42
Main Authors LE, Ngoc Lieu, LE, Thanh Thi Ha, NGUYEN, Nguyet Thi Minh, VU, Linh Tran Khanh
Format Journal Article
LanguagePortuguese
Published Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2022
Subjects
FOOD SCIENCE & TECHNOLOGY
Vigna cylindrica
glycemic index
anti-nutrient
magnesium
anthocyanin
dietary fiber
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Summary: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.
ISSN:1678-457X
DOI:10.1590/fst.31321