Chinma Chiemela Enyinnaya, Ezeocha Vanessa Chinelo, Shadrach Ayomipo Megbuwawon, Onwuka Queeneth Ijeoma, Adebo Oluwafemi Ayodeji
Department of Food Science and Technology, Federal University of Technology, Minna, Nigeria.
Centre for Innovative Food Research (CIFR), Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, Johannesburg, Gauteng, South Africa.
J Food Sci. 2025 Jun;90(6):e70298. doi: 10.1111/1750-3841.70298.
Short-term germination has been applied to different conventional and unconventional legume seeds to increase nutritional values, beneficial health effects, and techno-functional characteristics for diverse food applications. Nonetheless, the potential impact on black turtle beans (BTBs) is limited in literature. This study examines the compositional, bioactivity, functional, pasting, thermal, and color characteristics of BTBs over a 72 h germination period. On a time-dependent basis, germination increased (p ≤ 0.05) α-amylase activity, protein, insoluble, soluble, and total dietary fiber, resistant starch, minerals, vitamins (B, B, B and C), as well as the majority of the essential amino acids, protein digestibility, phytochemicals, and antioxidant activity of BTB flour. Germination caused significant reductions in the level of crude fat, total starch, digestible starch, and antinutritional compounds (tannin, phytic acid, and trypsin inhibitors). Germination also modified techno-functional attributes (functional, pasting, thermal, and color characteristics) of BTB flour. Germination also caused interactions with some functional groups, as demonstrated by the FTIR (Fourier transform infrared) spectroscopy. This study revealed that germination could serve as an affordable and natural means to enhance the functionality of BTB flour by improving its nutritional quality, bioactivity, and techno-functional characteristics for the formulation of new food ingredients that meet the current food requirements of the people. PRACTICAL APPLICATION: Short-term germination improved the nutritional value, physicochemical attributes, bioactivity, and techno-functional characteristics of black turtle bean flours. The germinated black turtle bean flour could serve as a novel ingredient for the development of nutritious foods with potential health benefits.
短期发芽已应用于不同的传统和非传统豆类种子，以提高营养价值、有益健康的功效以及用于各种食品应用的技术功能特性。尽管如此，关于其对黑龟豆（BTBs）潜在影响的文献报道有限。本研究考察了黑龟豆在72小时发芽期内的成分、生物活性、功能、糊化、热学和颜色特性。随着时间的推移，发芽使黑龟豆粉的α-淀粉酶活性、蛋白质、不溶性、可溶性和总膳食纤维、抗性淀粉、矿物质、维生素（B族、B族、B族和C族）以及大多数必需氨基酸、蛋白质消化率、植物化学物质和抗氧化活性增加（p≤0.05）。发芽导致粗脂肪、总淀粉、可消化淀粉和抗营养化合物（单宁、植酸和胰蛋白酶抑制剂）水平显著降低。发芽还改变了黑龟豆粉的技术功能属性（功能、糊化、热学和颜色特性）。傅里叶变换红外光谱（FTIR）显示，发芽还导致与一些官能团发生相互作用。本研究表明，发芽可作为一种经济实惠的天然方法，通过改善黑龟豆粉的营养质量、生物活性和技术功能特性来增强其功能，从而用于配制符合人们当前食品需求的新型食品成分。实际应用：短期发芽改善了黑龟豆粉的营养价值、理化属性、生物活性和技术功能特性。发芽的黑龟豆粉可作为一种新型成分，用于开发具有潜在健康益处的营养食品。
