Effect of different treatments on the microstructure and functional and pasting properties of pigeon pea (Cajanus cajan L.), dolichos bean (Dolichos lablab L.) and jack bean (Canavalia ensiformis) flours from the north‐east Argentina

Abstract

The effect of germination (G; 5 days), soaking-cooking (SC; 6 h-20 min, 6 h-40 min, 6 h-60 min) and microwave (M; 50%, 70%, 100%) treatments on pigeon pea (PP), dolichos bean (DB) and jack bean (JB) seeds was studied. Microstructure of seeds and functional (protein solubility, water-holding capacity, oilholding capacity, emulsion stability) and pasting properties of flours were determined. Germination and microwave treatments modified the protein matrix of cotyledon cells preserving the shape of the starch granule, whereas the SC treatment (6 h-60 min) affected both. The soaking-cooking is the most influential treatment on the functional properties of PP, DB and JB flours, as increased water absorption capacity (73-96%), decreased protein solubility (>80%) and the tendency to retrogradation of amylose (69-85%) also improved emulsion stability. Functional and pasting properties of legumes B. A. Acevedo et al. 223 Native K 0.1 = 0.0023 AE 1.1 9 10 À4a a,b,c Means with the same letters within a column do not differ significantly (P > 0.05). a Mean AE standard deviation for three determinations from each of the three processed samples. PP, pigeon pea; DB, dolichos bean; JB, jack bean. Functional and pasting properties of legumes B. A. Acevedo et al. a Data are the mean AE standard deviation. Means with the same letters within a column do not differ significantly (P > 0.05) for each species of legumes. PP, pigeon pea; DB, dolichos bean; JB, jack bean. Functional and pasting properties of legumes B. A. Acevedo et al.

Colour, composition, digestibility, functionality and pasting properties of diverse kidney beans (Phaseolus vulgaris) flours

“…The granular structures were possibly starch granules, whereas smaller spheres likely represented protein bodies. The occurrence of starch granules of 7–37 μm together with relatively small spherical protein bodies of 2–4 μm has been reported for different pulses ( Acevedo et al, 2017 ; Ma et al, 2017 ; Shevkani et al, 2021b ). In general, the granules were intact and embedded partly or completely within protein matrix and surrounded with small particles which were spherical to irregular in shape.…”

Physico‐chemical and functional properties of legume protein, starch, and dietary fiber—A review

“…Influence of germination, soaking-cooking, and microwave treatments on pasting properties of pigeon pea, dolichos bean, and jack bean flours reduced the process of retrogradation (Acevedo et al, 2017).…”

Perspectives on the Use of Germinated Legumes in the Bread Making Process, A Review

“…This may be due to the fact that the enzymes had hydrolyzed a significant amount of amylose and amylopectin, which resulted in the beginning of a damaged network starch. This also could lead to an increase in the starch digestibility [50]. Studies have shown that germination improves the water absorption capacity of lentil flour, namely the flour ability to absorb water, after 2-4 days of germination.…”