Germination strategy to improve the nutritional and functional value of bean seeds
Bean seeds represent an important source of protein (16-33%) and carbohydrates (50-60%). They also have phytochemical compounds (phytates, saponins, phenolic compounds, etc), whose beneficial or adverse effects depend on the concentration in which they are found in the seeds. Most of these compounds are non-toxic, but they reduce the digestibility of proteins, carbohydrates, and the bioavailability of minerals, decreasing the nutritional value of beans. Germination is a biological process in which new proteins, carbohydrates, and metabolites are synthesized that serve as a defense against environmental aggressions and pests. The variations in the phytochemical compounds occurring during germination influence the nutritional quality of plants, because they improve protein digestibility and, in some cases, improve functional properties. Therefore, the health benefits improve through the consumption of germinated seeds. The objective of this work was to analyze the changes in the nutritional quality and the effect on phytochemical concentration and antioxidant activity during the germination of two bean varieties (Jamapa and May flower) for 9 days, to propose it as an ingredient for the preparation of functional foods
| Main Authors: | , , , , , |
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| Format: | Texto biblioteca |
| Language: | eng |
| Subjects: | Phaseolus vulgaris, Legumbres, Germinación de la semilla, Proteínas, Actividad antioxidante, Valor nutritivo, |
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| Summary: | Bean seeds represent an important source of protein (16-33%) and carbohydrates (50-60%). They also have phytochemical compounds (phytates, saponins, phenolic compounds, etc), whose beneficial or adverse effects depend on the concentration in which they are found in the seeds. Most of these compounds are non-toxic, but they reduce the digestibility of proteins, carbohydrates, and the bioavailability of minerals, decreasing the nutritional value of beans. Germination is a biological process in which new proteins, carbohydrates, and metabolites are synthesized that serve as a defense against environmental aggressions and pests. The variations in the phytochemical compounds occurring during germination influence the nutritional quality of plants, because they improve protein digestibility and, in some cases, improve functional properties. Therefore, the health benefits improve through the consumption of germinated seeds. The objective of this work was to analyze the changes in the nutritional quality and the effect on phytochemical concentration and antioxidant activity during the germination of two bean varieties (Jamapa and May flower) for 9 days, to propose it as an ingredient for the preparation of functional foods |
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