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Common bean (Phaseolus vulgaris L.) seed germination improves the essential amino acid profile, flavonoid content and expansion index

Author

Listed:
  • Luis Díaz-Batalla
  • Karina Aguilar-Arteaga

    (Agroindustrial Engineering, Polytechnic University of Francisco I. Madero, Tepatepec, México)

  • Javier Castro-Rosas

    (Centre for Chemical Research, Institute of Basic Sciences and Engineering, Autonomous University of Hidalgo State, México)

  • Reyna Nallely Falfán-Cortés

    (Centre for Chemical Research, Institute of Basic Sciences and Engineering, Autonomous University of Hidalgo State, México)

  • Ricardo Omar Navarro-Cortez

    (Institute of Agricultural Sciences, Autonomous University of Hidalgo State, México)

  • Carlos Alberto Gómez-Aldapa

    (Centre for Chemical Research, Institute of Basic Sciences and Engineering, Autonomous University of Hidalgo State, México)

Abstract

Common bean (Phaseolus vulgaris L.) is one of the most important grain legume foods for the human diet. Common bean seed is gaining attention due to its content of secondary metabolites with positive effects on human health. The present work analysed the effect of common bean germination on the essential amino acid profile, active compound content, and expansion index after extrusion processing. The content of tryptophan (Trp) in raw common bean (RCB) and in germinated common bean (GCB) seeds was 6.1 and 7.9 mg.g-1 of protein, respectively. The limiting amino acids in RCB were sulphur amino acids and Trp, and in GCB only the sulphur amino acids were the limiting amino acids. The germination process in beans increases the levels of quercetin and kaempferol and allows the synthesis of daidzein and genistein, and significantly increases the expansion index after extrusion processing. The germination of common bean could be used as a strategy to improve nutritional, nutraceutical, and processing properties.

Suggested Citation

  • Luis Díaz-Batalla & Karina Aguilar-Arteaga & Javier Castro-Rosas & Reyna Nallely Falfán-Cortés & Ricardo Omar Navarro-Cortez & Carlos Alberto Gómez-Aldapa, 2023. "Common bean (Phaseolus vulgaris L.) seed germination improves the essential amino acid profile, flavonoid content and expansion index," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 41(1), pages 73-77.
    • Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:1:id:5-2022-cjfs
    DOI: 10.17221/5/2022-CJFS
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