Dynamics of Germination Behaviour, Protein Secondary Structure, Technofunctional Properties, Antinutrients, Antioxidant Capacity and Mineral Elements in Germinated Dhaincha

Abstract

Research background. Dhaincha (Sesbania aculeate) is a forage legume which is primarily used for green manuring and animal feeding. Good nutritional profile of dhaincha makes it a potential alternative legume in human nutrition. However, the presence of high amount of antinutrients pose problem in its utilization for food applications. The present investigation was intended to germinate dhaincha seeds at different time-temperature regimes and to evaluate the dynamics of characteristics of germinating dhaincha to ascertain optimal germination conditions to improve its potential for utilization. Experimental approach. Dhaincha seeds were germinated at 24, 28 and 32 °C for 24, 48 and 72 h. Germinating dhaincha was evaluated for its germination characteristics and losses, spectral characteristics, techno-functionality, antinutrients, bioactive constituents, antioxidant capacity and mineral elements. Optimal balance of techno-biofunctionality of germinating dhaincha seeds was validated by principal component analysis. Results and conclusions. Sprout length and germination losses increased with the higher germination temperature and prolonged germination time. Seeds showed similar germination rate at 28 and 32 °C and it was markedly higher in contrast to germination at 24 °C Germination for 24 h resulted in mild conformational changes in the secondary structure of protein whereas germination for 48 and 72 h exhibited major conformational changes in the β-sheets, resulting in consequent improvement in the hydration and foaming properties. Progression of germination (72 h) was manifested with the reduction of tannins (24.47 %), phytic acid (16.38 %), saponins (24.58 %), trypsin inhibitor (40.33 %) and lectin activity (62.50 %). Slight reduction was observed for results of DPPH∙ (3.7%) and ABTS∙+ (18.5%) assays, whereas total flavonoids (36.14 %) and metal chelating activity (26.76 %) increased. Total phenolics, FRAP, and reducing power exhibited decline after 24 h followed by a gradual increase. Zinc extractability increased drastically by germination. Germination at 28 °C for 72 h manifested higher reduction of antinutrients with comparatively less compromise on antioxidant activity and better functional characteristics as validated by principal component analysis. Novelty and scientific contribution. Dhaincha is an unknown crop in Europe and even in Asia it is predominantly used as green manure and animal feed. This research demonstrated that that intervention of germination can transform dhaincha into a promising crop for food industry. Germinated dhaincha exhibited enhanced techno-biofunctionality for utilization in various food formulations.

Effect of germination on techno‐functional and nutraceutical properties of cowpea (Vigna unguiculata) flour

“…These results are in accordance with López‐Amorós et al . (2006) and Sharma & Sahni (2021) who also reported a gradual increase in total antioxidant capacity after 24 and 48 h of germination for the DPPH and FRAP methods. Considering the nutritional and nutraceutical enhancement following the short‐term germination of CBH, there is potential in this process to produce cowpea flours that could be used as ingredients in the design and formulation of enriched foods such as breads, tortillas, or snacks.…”

“…Changes in WAC values can be attributed to the presence and/or absence of polar compounds such as salts, protein and carbohydrates, all of which can be affected by the germination process. Some authors have implied that initial decreases in WAC could be due to the utilisation of carbohydrates such as galactomannans as energy substrates (Sharma & Sahni, 2021). WAC and the content of non‐fibre carbohydrates did not exhibit a strong negative correlation ( r = −0.42, P = 0.00), which suggest that other components present in flours could be responsible for increases in WAC.…”

“…To ensure optimal results, germination must be carried out in accordance with best practices (Alvarez‐Jubete et al ., 2010). Furthermore, research has shown that germination alters the protein and carbohydrate functionality of different legumes, affecting techno‐functional properties of the beans such as foaming, hydration or gelling (see for example: (Sharma & Sahni, 2021)) length of seed soaking and germination since too short or too long a period can lead to reduced yields of nutrient‐rich legumes (Miyahira et al ., 2021) or cause negative changes that reduce their applicability in food products.…”

Quality characteristics, amino acid composition, and bioactive potential of wheat cookies protein-enriched with unconventional legume protein isolates

“…Ferric-ion reducing antioxidant power (FRAP) was evaluated by the method of Thaipong et al (2006) and results were expressed as TEAC μmol/g. Reducing power was estimated as described by Sharma and Sahni (2021) and expressed as ascorbic acid equivalent (AAE mg/g). Metal chelating activity was determined as per Chew et al (2009) and results were expressed as mmol Ethylenediamine tetraacetic acid (EDTA) equivalent/100 g. Results were expressed on a dry matter basis.…”