Effect of Hydrothermal Cooking and Germination Treatment on Functional and Physicochemical Properties of Parkia timoriana Bean Flours: An Underexplored Legume Species of Parkia Genera

Abstract

The present study was undertaken to analyze the impact of germination (NBG) and hydrothermal cooking (NBHTC) on the nutritional profile and physicochemical, functional and microstructural properties of Nitta bean (Parkia timoriana) (NBR) seeds. Results demonstrated that the highest crude protein and fat content could be found in NBG and NBHTC, whereas the ash content was significantly higher in NBG. Compared to NBHTC and NBR, NBG has higher emulsion capacity and stability, with values determined to be 58.33 ± 1.67 and 63.89 ± 2.67, respectively. In addition, the highest color intensity was also reported for NBG, followed by NBHTC and NBR. Likewise, NBG showed complete gel formation at a lower concentration (12 g/100 mL) than NBR flour (18 g/100 mL). Furthermore, structural changes in the lipid, protein, and carbohydrate molecules of NBG and NBHTC were evidenced by FTIR studies. Morphological changes were noticed in different samples during microscopic observations subjected to germination and hydrothermal treatment. In contrast to NBR and NBHTC, NBG showed the highest total polyphenol content, ORAC antioxidant, and DPPH radical scavenging activity, which demonstrated the potential utilization of Nitta bean flour as a natural plant-based protein source in food security product formulations.

Modification of Physiochemical and Techno-Functional Properties of Stink Bean (Parkia speciosa) by Germination and Hydrothermal Cooking Treatment

“…Before applying a platinum coating, lyophilized samples were fixed to an SEM specimen stub using double-sided tape [1,20]. The coating process was carried out using a Polaron SC 515 Sputter Coater (Fissions Instruments, VG Microteach, Sussex, UK).…”

“…Twenty grams of seeds, or cotyledon, were measured in triplicates and soaked in distilled water overnight [1]. The volume of soaked seeds, or cotyledons, was measured using a measuring cylinder.…”

“…Pulses are extensively consumed for human nutrition in developing countries due to their cost-effective and nutrient-dense source of protein and carbohydrates [1]. Furthermore, pulses are increasingly used in dietetic formulations to treat and prevent diabetes, cardiovascular disease, colon cancer, and hypercholesterolemia [2].…”

“…The increasing desire for innovative raw materials in the functional food industry has driven a consistent market demand for beans processed using techniques such as germination and hydrothermal cooking. These techniques have proved effective in improving both the functional and nutritional qualities of beans [1,18]. Based on our current knowledge, there is a notable absence of published data on the physiochemical characteristics of raw, germinated, and hydrothermally cooked stink bean flour.…”

Investigation on thin-layer drying kinetics of sprouted wheat in a tray dryer

“…On the other hand, the sprouted Nitta bean flour had higher phenolic content and antioxidant activity along with more physiochemical properties compared to hydrothermal treatments. Moreover, germination caused structural and morphological changes in beans so that gel formation capacity and emulsion capacity were lowered compared to control samples (Medhe et al, 2022). Investigating thin-layer drying kinetics of sprouted wheat in tray dryer the movement of moisture from inward to outward surface (Taheri-Garavand et al, 2011).…”