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. 2023 Sep 1;9(9):e19653.
doi: 10.1016/j.heliyon.2023.e19653. eCollection 2023 Sep.

Physicochemical and functional properties of seed flours obtained from germinated and non-germinated Canavalia gladiata and Mucuna pruriens

H A C O Hettiarachchi  1 , K D P P Gunathilake  1
Affiliations

Physicochemical and functional properties of seed flours obtained from germinated and non-germinated Canavalia gladiata and Mucuna pruriens

H A C O Hettiarachchi et al. Heliyon. .

Abstract

C. gladiata and M. pruriens are underutilized legumes available in Sri Lanka. The physicochemical and functional properties of germinated and non-germinated flours from these two legumes were investigated. Protein contents of the flours of C. gladiata and M. pruriens increased by 17.04% and 14.69% respectively while fat and carbohydrate contents decreased due to germination. Higher Fe, Cu, Zn, Mn, and Se content was observed in both germinated flour types. Glutamic acid is the highest non-essential amino acid whereas leucine is the highest essential amino acid found in both flour types. The majority of amino acids in 100 g of seed flour of both legumes increased due to germination. Moreover, some of the functional properties of legume flours were changed such as swelling power, water and oil holding capacities because of the germination. In conclusion, the functional and nutritional properties of flour can be altered by the germination process making them ideal for utilization as ingredients for functional food formulations.

Keywords: Amino acids; Functional properties; Germination; Legumes; Minerals.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Fig. 1
Fig. 1
DSC thermograms of (a) Non-germinated C. gladiate seed flour (b) Germinated C. gladiate seed flour (c) Non-germinated M. Pruriens seed flour (d) Germinated M. Pruriens seed flour.
Fig. 2
Fig. 2
Illustrative chromatograms (a-unoxidized sample, b-oxidized sample) of Amino acid composition analysis of selected Non-germinated and germinated legume seed flour.
See this image and copyright information in PMC

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