Journal
MOLECULES
Volume 25, Issue 6, Pages -Publisher
MDPI
DOI: 10.3390/molecules25061464
Keywords
germination; controlled pressure drop (DIC); black beans; non-nutritional compounds; phenolics; phytates; oligosaccharides; trypsin inhibitors
Funding
- Escuela Nacional de Ciencias Biologicas-Instituto Politecnico Nacional (ENCB-IPN)
- Tecnologico de Monterrey
- Consejo Nacional de Ciencia y Tecnologia (CONACYT)
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The common bean is an important caloric-protein food source. However, its nutritional value may be affected by the presence of non-nutritional compounds, which decrease the assimilation of some nutrients; however, at low concentrations, they show a beneficial effect. Germination and treatment by controlled pressure-drop (DIC, French acronym of Detente Instantanee Controlee) are methods that modify the concentration of these components. The objective of this work was to evaluate the change in the non-nutritional composition of bean seeds and sprouts by DIC treatment. The results show that with the germination, the concentration of phenolic and tannin compounds increased 99% and 73%, respectively, as well as the quantity of saponins (65.7%), while phytates and trypsin inhibitors decreased 26% and 42%, respectively. When applying the DIC treatment, the content of phytates (23-29%), saponins (44%) and oligosaccharides increased in bean sprouts and decreased phenolic compounds (4-14%), tannins (23% to 72%), and trypsin inhibitors (95.5%), according to the pressure and time conditions applied. This technology opens the way to new perspectives, especially to more effective use of legumes as a source of vegetable protein or bioactive compounds.
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