Germination-Mediated Alterations in Physicochemical, Functional and Cooking Properties of Vigna aconitifolia Flour
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Abstract
A Vigna aconitifolia (V.aconitifolia), also known as moth bean, is a nutrient-rich legume that is commonly consumed in many parts of the world. Germination is a process that can enhance the nutritional and functional properties of legumes. However, there is limited information on the effects of germination on the physicochemical, functional, and cooking attributes of V. aconitifolia. The objectives of this study were to evaluate the effects of germination on the physicochemical, functional, and cooking attributes of V. aconitifolia and to compare the properties of germinated and ungerminated V. aconitifolia seeds. Seeds were germinated for 24 hours and then dried and milled into flour. The physico-chemical properties of the flour, including moisture content, ash content, and pH, were evaluated. The functional properties, including water absorption, oil absorption, and emulsification capacities, were also evaluated. The cooking characteristics, including cooking time, water uptake ratio, and swelling power, were evaluated using standard methods. The results showed that germination significantly improved the physicochemical properties of V.aconitifolia, including moisture content, ash content, and pH. The functional properties, including water absorption, oil absorption, and emulsification capacities, were also significantly improved. The cooking characteristics, including cooking time, water uptake ratio and swelling power, were significantly reduced. The results suggest that germination can enhance the nutritional and functional properties of V.aconitifolia, but may also affect its cooking characteristics. The findings of this study have significant implications for the food industry, as they suggest that germination can be a simple and effective method to enhance the quality and functionality of legume flours.
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