Effect of germination on the physicochemical, nutritional, functional, thermal properties and in vitro digestibility of Bambara groundnut flours

Chinma, Chiemela Enyinnaya; Abu, Joseph Oneh; Asikwe, Blessing Ngozi; Sunday, Tabitha; Adebo, Oluwafemi Ayodeji

doi:10.1016/j.lwt.2020.110749

Cited by 67 publications

(108 citation statements)

References 56 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Raw and germinated (dried) seeds were milled (Brook Crompton Series 2000, Christy Hunt Agriculture Ltd., South Humberside, England) and sieved (100 µm mesh-size) to obtain raw and germinated Bambara groundnut flour (GBF) [1] . The method of Oyeyinka et al.…”

Section: Experimental Design Materials and Methodsmentioning

confidence: 99%

Metabolite data of germinated Bambara groundnut flour and starch extracted with two different solvents

et al. 2021

Self Cite

View full text Add to dashboard Cite

The data presented in this study represents the profile of metabolites of germinated Bambara groundnut flour (GBF) and starch (GBS) extracted using two different extraction solvents. Bambara groundnuts obtained from a local agro market in Minna, Niger State, Nigeria were germinated at 28 ± 1°C for 24, 48 and 72 h, dried and then processed into flour and starch. Raw Bambara groundnuts (0 h) were also processed into flour and starch and served as controls. Samples at the different germination times were extracted using methanol/water (80:20v/v) and acetonitrile/methanol/water (40:40:20 v/v/v), concentrated, reconstituted and analysed on a gas chromatography-high resolution time of flight-mass spectrometer (GC-HRTOF-MS). Data obtained were classified into compound groups such as acids, alcohols, cyclic compounds, esters, ketones, phytosterols, vitamins and many others, and their characteristics such as the retention time, observed mass, molecular formular and mean peak areas were reported. These data represent the collection of metabolites in GBF and GBS and may be useful for the identification and utilization of functional compounds in foods.

show abstract

Section: Experimental Design Materials and Methodsmentioning

confidence: 99%

Metabolite data of germinated Bambara groundnut flour and starch extracted with two different solvents

et al. 2021

Self Cite

View full text Add to dashboard Cite

show abstract

“…The literature does not indicate particular mechanisms for each mineral substance that may elucidate the increase in the amount of this following the germination process. Each increase is attributed to the three processes-namely, the decrease in the amount of phytic acid, the activation of phytase and the release of minerals found in legumes in bound form (in the constitution of different complex substances) [65,68,70,73,74]. These transformations occur due to the fact that germination is a catabolic process by which, in the first stage, with the absorption of water, the reserve substances from seeds are hydrolyzed in order to provide nutrients important for the development of germs.…”

Section: Physical-chemical Characterization Of Legume Seeds During the Germination Periodmentioning

confidence: 99%

Impact of Germination on the Microstructural and Physicochemical Properties of Different Legume Types

Atudorei

Stroe

Codină

2021

Plants

View full text Add to dashboard Cite

The microstructural and physicochemical compositions of bean (Phaseolus vulgaris), lentil (Lens culinaris Merr.), soybean (Glycine max L.), chickpea (Cicer aretinium L.) and lupine (Lupinus albus) were investigated over 2 and 4 days of germination. Different changes were noticed during microscopic observations (Stereo Microscope, SEM) of the legume seeds subjected to germination, mostly related to the breakages of the seed structure. The germination caused the increase in protein content for bean, lentil, and chickpea and of ash content for lentil, soybean and chickpea. Germination increased the availability of sodium, magnesium, iron, zinc and also the acidity for all legume types. The content of fat decreased for lentil, chickpea, and lupine, whereas the content of carbohydrates and pH decreased for all legume types during the four-day germination period. Fourier transform infrared spectroscopic (FT-IR) spectra show that the compositions of germinated seeds were different from the control and varied depending on the type of legume. The multivariate analysis of the data shows close associations between chickpea, lentil, and bean and between lupine and soybean samples during the germination process. Significant negative correlations were obtained between carbohydrate contents and protein, fat and ash at the 0.01 level.

show abstract

“…This is due to the advantages of the germination process [ 8 , 9 ], which increases the bioavailability of nutrients due to the fact that some compounds are broken down in small components that become easier to digest and to be absorbed by the human body [ 10 , 11 , 12 , 13 ]. Additionally, germination increases the amount of desirable compounds, such as phenolic ones [ 14 ], and some minerals, such as calcium, magnesium, zinc and iron [ 15 , 16 , 17 , 18 ], decrease the amount of antinutritive factors such as phytic acid that combine with minerals and result in phytates [ 19 , 20 , 21 , 22 ]. Through germination, the enzymatic activity of grains is increased, which has an effect in facilitating the digestion of compounds such as starch and proteins and, therefore, enables germinated legumes to be used successfully in foods where enzyme activity is required.…”

Section: Introductionmentioning

confidence: 99%

Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour

Atudorei

Codină

2021

Foods

View full text Add to dashboard Cite

Germinated bean flour (GBF) was obtained and incorporated in different levels (5%, 10%, 15%, 20% and 25%) into dough and bread made from refined wheat flour. The incorporation of GBF into wheat flour led to a decrease of the water absorption value, dough consistency, baking strength, extensibility and improved tolerance for mixing, total gas production and α-amylase activity. Tan δ increased in a frequency-dependent manner for the samples with a GBF addition, whereas the G’ and G” decreased with the increased value of the temperature. According to the microscopic structures of the dough samples, a decrease of the starch area may be clearly seen for the samples with high levels of GBF addition in wheat flour. The bread evaluation showed that the specific volume, porosity and elasticity increased, whereas the firmness, gumminess and chewiness decreased up to a level of 15% GBF addition in wheat flour. The color parameters L*, a* and b* of the bread samples indicated a darkening effect of GBF on the crumb and crust. From the sensory point of view, the bread up to a 15% GBF addition was well-appreciated by the panelists. According to the data obtained, GBF could be recommended for use as an improver, especially up to a level of 15% addition in the bread-making industry.

show abstract

Effect of germination on the physicochemical, nutritional, functional, thermal properties and in vitro digestibility of Bambara groundnut flours

Cited by 67 publications

References 56 publications

Metabolite data of germinated Bambara groundnut flour and starch extracted with two different solvents

Metabolite data of germinated Bambara groundnut flour and starch extracted with two different solvents

Impact of Germination on the Microstructural and Physicochemical Properties of Different Legume Types

Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour

Contact Info

Product

Resources

About