Effect of Hydrothermal Cooking and Germination Treatment on Functional and Physicochemical Properties of <i>Parkia timoriana</i> Bean Flours: An Underexplored Legume Species of <i>Parkia</i> Genera
The present study was undertaken to analyze the impact of germination (NBG) and hydrothermal cooking (NBHTC) on the nutritional profile and physicochemical, functional and microstructural properties of Nitta bean (<i>Parkia timoriana</i>) (NBR) seeds. Results demonstrated that the highes...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-06-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/13/1822 |
| _version_ | 1827654848477134848 |
|---|---|
| author | Seema Vijay Medhe Manoj Tukaram Kamble Aurawan Kringkasemsee Kettawan Nuntawat Monboonpitak Aikkarach Kettawan |
| author_facet | Seema Vijay Medhe Manoj Tukaram Kamble Aurawan Kringkasemsee Kettawan Nuntawat Monboonpitak Aikkarach Kettawan |
| author_sort | Seema Vijay Medhe |
| collection | DOAJ |
| description | The present study was undertaken to analyze the impact of germination (NBG) and hydrothermal cooking (NBHTC) on the nutritional profile and physicochemical, functional and microstructural properties of Nitta bean (<i>Parkia timoriana</i>) (NBR) seeds. Results demonstrated that the highest crude protein and fat content could be found in NBG and NBHTC, whereas the ash content was significantly higher in NBG. Compared to NBHTC and NBR, NBG has higher emulsion capacity and stability, with values determined to be 58.33 ± 1.67 and 63.89 ± 2.67, respectively. In addition, the highest color intensity was also reported for NBG, followed by NBHTC and NBR. Likewise, NBG showed complete gel formation at a lower concentration (12 g/100 mL) than NBR flour (18 g/100 mL). Furthermore, structural changes in the lipid, protein, and carbohydrate molecules of NBG and NBHTC were evidenced by FTIR studies. Morphological changes were noticed in different samples during microscopic observations subjected to germination and hydrothermal treatment. In contrast to NBR and NBHTC, NBG showed the highest total polyphenol content, ORAC antioxidant, and DPPH radical scavenging activity, which demonstrated the potential utilization of Nitta bean flour as a natural plant-based protein source in food security product formulations. |
| first_indexed | 2024-03-09T21:54:38Z |
| format | Article |
| id | doaj.art-40c3705f5e944bb79d20878a055b45f0 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T21:54:38Z |
| publishDate | 2022-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-40c3705f5e944bb79d20878a055b45f02023-11-23T19:59:45ZengMDPI AGFoods2304-81582022-06-011113182210.3390/foods11131822Effect of Hydrothermal Cooking and Germination Treatment on Functional and Physicochemical Properties of <i>Parkia timoriana</i> Bean Flours: An Underexplored Legume Species of <i>Parkia</i> GeneraSeema Vijay Medhe0Manoj Tukaram Kamble1Aurawan Kringkasemsee Kettawan2Nuntawat Monboonpitak3Aikkarach Kettawan4Department of Food Chemistry, Institute of Nutrition, Mahidol University, Salaya, Phutthamonthon, Nakhon Pathom 73170, ThailandDepartment of Anatomy, Faculty of Science, Mahidol University, Bangkok 10400, ThailandDepartment of Food Chemistry, Institute of Nutrition, Mahidol University, Salaya, Phutthamonthon, Nakhon Pathom 73170, ThailandDepartment of Food Toxicology, Institute of Nutrition, Mahidol University, Salaya, Phutthamonthon, Nakhon Pathom 73170, ThailandDepartment of Food Chemistry, Institute of Nutrition, Mahidol University, Salaya, Phutthamonthon, Nakhon Pathom 73170, ThailandThe present study was undertaken to analyze the impact of germination (NBG) and hydrothermal cooking (NBHTC) on the nutritional profile and physicochemical, functional and microstructural properties of Nitta bean (<i>Parkia timoriana</i>) (NBR) seeds. Results demonstrated that the highest crude protein and fat content could be found in NBG and NBHTC, whereas the ash content was significantly higher in NBG. Compared to NBHTC and NBR, NBG has higher emulsion capacity and stability, with values determined to be 58.33 ± 1.67 and 63.89 ± 2.67, respectively. In addition, the highest color intensity was also reported for NBG, followed by NBHTC and NBR. Likewise, NBG showed complete gel formation at a lower concentration (12 g/100 mL) than NBR flour (18 g/100 mL). Furthermore, structural changes in the lipid, protein, and carbohydrate molecules of NBG and NBHTC were evidenced by FTIR studies. Morphological changes were noticed in different samples during microscopic observations subjected to germination and hydrothermal treatment. In contrast to NBR and NBHTC, NBG showed the highest total polyphenol content, ORAC antioxidant, and DPPH radical scavenging activity, which demonstrated the potential utilization of Nitta bean flour as a natural plant-based protein source in food security product formulations.https://www.mdpi.com/2304-8158/11/13/1822<i>Parkia timoriana</i>germinationhydrothermal cookingphysicochemical propertiesfunctional propertiesantioxidant activity |
| spellingShingle | Seema Vijay Medhe Manoj Tukaram Kamble Aurawan Kringkasemsee Kettawan Nuntawat Monboonpitak Aikkarach Kettawan Effect of Hydrothermal Cooking and Germination Treatment on Functional and Physicochemical Properties of <i>Parkia timoriana</i> Bean Flours: An Underexplored Legume Species of <i>Parkia</i> Genera Foods <i>Parkia timoriana</i> germination hydrothermal cooking physicochemical properties functional properties antioxidant activity |
| title | Effect of Hydrothermal Cooking and Germination Treatment on Functional and Physicochemical Properties of <i>Parkia timoriana</i> Bean Flours: An Underexplored Legume Species of <i>Parkia</i> Genera |
| title_full | Effect of Hydrothermal Cooking and Germination Treatment on Functional and Physicochemical Properties of <i>Parkia timoriana</i> Bean Flours: An Underexplored Legume Species of <i>Parkia</i> Genera |
| title_fullStr | Effect of Hydrothermal Cooking and Germination Treatment on Functional and Physicochemical Properties of <i>Parkia timoriana</i> Bean Flours: An Underexplored Legume Species of <i>Parkia</i> Genera |
| title_full_unstemmed | Effect of Hydrothermal Cooking and Germination Treatment on Functional and Physicochemical Properties of <i>Parkia timoriana</i> Bean Flours: An Underexplored Legume Species of <i>Parkia</i> Genera |
| title_short | Effect of Hydrothermal Cooking and Germination Treatment on Functional and Physicochemical Properties of <i>Parkia timoriana</i> Bean Flours: An Underexplored Legume Species of <i>Parkia</i> Genera |
| title_sort | effect of hydrothermal cooking and germination treatment on functional and physicochemical properties of i parkia timoriana i bean flours an underexplored legume species of i parkia i genera |
| topic | <i>Parkia timoriana</i> germination hydrothermal cooking physicochemical properties functional properties antioxidant activity |
| url | https://www.mdpi.com/2304-8158/11/13/1822 |
| work_keys_str_mv | AT seemavijaymedhe effectofhydrothermalcookingandgerminationtreatmentonfunctionalandphysicochemicalpropertiesofiparkiatimorianaibeanfloursanunderexploredlegumespeciesofiparkiaigenera AT manojtukaramkamble effectofhydrothermalcookingandgerminationtreatmentonfunctionalandphysicochemicalpropertiesofiparkiatimorianaibeanfloursanunderexploredlegumespeciesofiparkiaigenera AT aurawankringkasemseekettawan effectofhydrothermalcookingandgerminationtreatmentonfunctionalandphysicochemicalpropertiesofiparkiatimorianaibeanfloursanunderexploredlegumespeciesofiparkiaigenera AT nuntawatmonboonpitak effectofhydrothermalcookingandgerminationtreatmentonfunctionalandphysicochemicalpropertiesofiparkiatimorianaibeanfloursanunderexploredlegumespeciesofiparkiaigenera AT aikkarachkettawan effectofhydrothermalcookingandgerminationtreatmentonfunctionalandphysicochemicalpropertiesofiparkiatimorianaibeanfloursanunderexploredlegumespeciesofiparkiaigenera |