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)

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dc.contributor.authorCissé, M.en_US
dc.contributor.authorDoué, G. G.en_US
dc.contributor.authorYao, W. K.en_US
dc.contributor.authorZoué, T. L.en_US
dc.date.accessioned2023-07-14T08:03:57Z
dc.date.available2023-07-14T08:03:57Z
dc.date.issued2023-05
dc.description.abstractAims: 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 dietsen_US
dc.identifier.affiliationsLaboratoire de BiotechnologieAgriculture et Valorisation des Ressources Biologiques, UFR Biosciences, Université Félix Houphouët-Boigny, 22 BP 582 Abidjan-22,Côte d’Ivoireen_US
dc.identifier.citationCissé M., Doué G. G., Yao W. K., Zoué T. L. . 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). Annual Research & Review in Biology. 2023 May; 38(5): 1-11en_US
dc.identifier.issn2347-565X
dc.identifier.placeIndiaen_US
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/219411
dc.languageenen_US
dc.publisherSciencedomain Internationalen_US
dc.relation.issuenumber5en_US
dc.relation.volume38en_US
dc.source.urihttps://doi.org/10.9734/arrb/2023/v38i530583en_US
dc.subjectNutrientsen_US
dc.subjectantinutrientsen_US
dc.subjectantioxydantscapacityen_US
dc.subjectgerminationen_US
dc.subjectlegumesen_US
dc.titleKinetics 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)en_US
dc.typeJournal Articleen_US
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