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Kinetics Approach on the Evolution of the Nutritive Properties, Antinutritonal Factors and Free Radical Scavenging Capacity of DPPH during Germination of Two Local Legume Varieties (Phaseolus vulgaris and Vigna unguiculata)

Mariame Cissé, Ginette G. Doué, Wilfried K. Yao, Thierry L. Zoué

Annual Research & Review in Biology · pp. 1–11 · Published 22 May 2023

10.9734/arrb/2023/v38i530583

Abstract

Aims: To improve the processes of pre-treatment of legumes for their nutritional valorization. Study Design:  Original research. Place and Duration of Study: This study took place at the Laboratory of Biotechnology, Agriculture and Valorization of Biological Resources, Félix Houphouët-Boigny University between February and July 2022. Methodology: Red beans and cowpeas purchased on the local market of Adjamé were subjected, after unitary operation of sorting and washing, to a two-factor design of experiment:  seed/water ratio and the soaking time, in order to identify the ideal ratio and soaking time to well reduce phytates. Seeds resulting from this pre-treatment were germinated for 72 h and some key nutrient and functional parameters were evaluated. Results: The ratio 8/9 and soaking time of 18 hours allowed a maximum reduction of 62 and 66.6% of phytate and 72.83 and 67.48% of tanins in cowpea and red beans, respectively. Protein content of these 72 hours germinated pre-treated seeds decreased very slightly and finally remained at high level of 22.02 and 23.13 g/100 g for cowpea and red bean, while reducing sugar levels increased significantly throughout germination to a maximum of 8.19 and 8.13 mg/100 g. Regarding functional and antioxidant properties, a maximum increase in total polyphenols (49.08  and 68.314 mg/100 g) and total flavonoids (13.75 and 39.67 mg/100 g) was observed after 48 h of germination for cowpea and red beans, respectively. Furthermore, this improvement in phenolic content led to a significant improvement in the free radical scavenging capacity of DPPH of 24.50 and 46.38 %. It should also be noted that the germinated red bean showed better nutritional value than the germinated cowpea. Conclusion: This approach of pre-processing germinated legumes at seed-to-water ratio of 8/9 soaked for 18 hours, providing functional foods with guaranteed nutritional value, appears to be a way to improve local diets.

Nutrients antinutrients antioxydants capacity germination legumes

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