预处理对选定豆类(小豆、黑豆和蚕豆)的营养、理化、功能、抗营养和体外消化率的影响:优化和表征

IF 5 Q1 Agricultural and Biological Sciences
Legume Science Pub Date : 2025-09-03 DOI:10.1002/leg3.70050
Deepak Joshi, Komal Chauhan, Dinesh Kumar, Neetu Kumra Taneja, Harinder Singh Oberoi, Nishant Kumar
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引用次数: 0

摘要

豆类营养丰富,但未得到充分利用,是制造各种食品的关键原料。本研究旨在评价黑豆、蚕豆和小豆的物理、功能和化学特性。此外,还研究了浸泡和萌发对其营养成分和生物活性成分、体外蛋白质消化率、抗氧化活性和抗营养因子的影响。结果表明,浸泡(8和12 h)和萌发(24、36和48 h)显著提高了粗蛋白质水平(p < 0.05)、体外蛋白质消化率和抗氧化活性,同时降低了抗营养因子水平。黑豆、蚕豆和小豆的IVPD分别提高了21.17%、12.04%和10.79%。发芽48h后,黄豆的酚类和抗氧化活性显著提高。小豆的抗氧化活性在萌发48 h后分别提高了71.14%、50.89%和33.48%,其次是黑豆和蚕豆。相反,抗营养物质如植酸、单宁和胰蛋白酶抑制剂的浓度在萌发48 h后显著降低(p < 0.05)。研究结果表明,在饮食中加入发芽形式的这些豆类可以提供更多的健康益处,特别是在心血管健康、糖尿病管理和整体营养摄入方面。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Effect of Preprocessing on Nutritional, Physico-Chemical, Functional, Anti-Nutrients, and In Vitro Digestibility of Selected Beans (Adzuki, Black Soybean, and Fava Beans): Optimization and Characterization

Effect of Preprocessing on Nutritional, Physico-Chemical, Functional, Anti-Nutrients, and In Vitro Digestibility of Selected Beans (Adzuki, Black Soybean, and Fava Beans): Optimization and Characterization

Legumes are highly nutritious yet underutilized pulses, crucial as primary ingredients in the manufacture of various food products. This study aimed to assess the physical, functional, and chemical properties of black soybean, fava beans, and adzuki beans. Furthermore, the impact of soaking and germination on their nutritional and bioactive components, in vitro protein digestibility, antioxidant activity, and anti-nutritional factors was investigated/studied. Results indicated that the soaking (8 and 12 h) accompanied with germination (24, 36, and 48 h) increased the level of crude protein significantly (p < 0.05), the in vitro protein digestibility, and antioxidant activities while reducing the level of anti-nutritional factors. The IVPD of black soybeans, fava beans, and adzuki beans increased by 21.17%, 12.04%, and 10.79%, respectively. The phenolic and antioxidant activity of the beans significantly increased after 48 h of germination time. The antioxidant activity in adzuki beans increased by 71.14%, followed by black soybean (50.89%) and fava beans (33.48%) after 48 h of germination time, respectively. In contrast, the concentrations of anti-nutrients, such as phytic acid, tannins, and trypsin inhibitors, significantly decreased (p < 0.05) after 48 h of germination. The findings suggest that incorporating germinated forms of these legumes into diets could provide enhanced health benefits, particularly in terms of cardiovascular health, diabetes management, and overall nutritional intake.

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来源期刊
Legume Science
Legume Science Agricultural and Biological Sciences-Plant Science
CiteScore
7.90
自引率
0.00%
发文量
32
审稿时长
6 weeks
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