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

H A C O Hettiarachchi; K D P P Gunathilake

doi:10.1016/j.heliyon.2023.e19653

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

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

Authors

H A C O Hettiarachchi¹, K D P P Gunathilake¹

Affiliation

¹ Department of Food Science and Technology, Faculty of Livestock, Fisheries & Nutrition, Wayamba University of Sri Lanka, Makandura, Gonawila, Sri Lanka.

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.