#functionals properties

Abstract

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.

Introduction

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.