Enzymatic activities, digestibility and functional properties of germinated white beans (Phaseolus vulgaris L.) seeds from Daloa (Côte d’Ivoire)
Paper Details
Enzymatic activities, digestibility and functional properties of germinated white beans (Phaseolus vulgaris L.) seeds from Daloa (Côte d’Ivoire)
Abstract
The objective of the present study was to evaluate enzymatic activities, functional properties and starch digestibility of the flour of germinated seeds of white bean (Phaseolus vulgaris L.) after three days of germination. Results revalated that germination induces significantly (p≤0.05) activation synthesis of hydrolytic enzymes that make nutrients available for plant growth and development. Thus, the amylase, cellulose, α and β glucosidase activities increase significantly during germination in the different samples of bean flour. However, a significant decrease in the activities of α and β galactosidase was observed in the sprouted bean seeds. Therefore, germination is an effective processing method for improving enzymatic activities, boosting the level and digestibility and improving the functional properties of legume, particularly beans. The water and oil absorption capacity, foaming capacities and emulsification properties of bean flours increase significantly after the bean seeds germinate. But germination decreased bulk density, foam stability and sedimentation value of the white bean seed flour.
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Gnanwa Mankambou Jacques, Fagbohoun Jean Bedel, Ya Kouamé Claude, Blei Sika Hortense, Kouame Kan Benjamin, Kouame Lucien Patrice (2021), Enzymatic activities, digestibility and functional properties of germinated white beans (Phaseolus vulgaris L.) seeds from Daloa (Côte d’Ivoire); IJB, V19, N5, November, P148-157
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