EVALUATION OF NUTRITIONAL AND PHYSICAL PROPERTIES OF PROBIOTIC-ENRICHED EXTRUDATES FROM SPROUTED LEGUME BEAN FLOUR
Main Article Content
Keywords
Kindy beans, Mung beans, Probiotics, Extrudates, Physical Properties
Abstract
The present study was conducted to evaluate the nutritional and physical characteristics of probiotic-enriched extrudates developed by using sprouted legume bean flours. Six different formulations were prepared using 100% sprouted and raw legume flours including white kidney beans, red kidney beans, mung beans, black gram and a composite blend. The physical attributes (color parameters L*, a*, b* and texture) and proximate composition of the extrudates were assessed. Data was statistically analyzed. The texture values, moisture content, protein content and fat content of extrudates were ranged from 16.40±0.04 to 25.66±0.04N, 4.86±0.02 to 8.67±0.02%, 22.05±0.04 to 26.04±0.06%, respectively. Likewise mean values for viable cells of extrudates were ranged from 1.19±0.03 to 4.09±0.01logCFU/g. The study concludes that sprouted legume flours are suitable carriers for probiotic enrichment in extruded snacks, offering improved nutritional profiles and acceptable physical properties for functional food applications.
References
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22. Siva, N., P. Thavarajah and D. Thavarajah. 2020. Prebiotic carbohydrate concentrations of common bean and chickpea change during cooking, cooling, and reheating. Journal of Food Science. 85(4):980-988.
23. Smriti, C. and C. Snehasis. 2022. Evaluation of prebiotic properties of legume-based synbiotic beverages. Journal of Food Process and Preservation. 46(7):16685.
24. Sudhakaran, S.M.N. and D.S. Bukkan. 2021. A review on nutritional composition, antinutritional components and health benefits of green gram (Vigna Radiata L.) Wilczek. Journal of Food Biochemistry. 45(6):13743.
25. Swieca, M., H. Annza, P. Katarzyna, S. Malgorzata, O.Patryk, D.G. Urszula, k. Ireneusz and C. Jaroslaw. 2020. Potentially Bioaccessible Phenolics from Mung Bean and Adzuki Bean Sprouts Enriched with Probiotic- Antioxidant Properties and Effect on the Motility and Survival of AGS Human Gastric Carcinoma Cells. Molecules. 2(5):2-9.
26. Trabelsi I., S. Ben, N. Ktari, M. Triki, R. Abdehedi, W. Abaza, H. Moussa, A. Abdeslam and R. Ben. 2019. Incorporation of probiotic strain in raw minced beef meat: Study of textural modification, lipid and protein oxidation and color parameters during refrigerated storage. Meat Sciences 1(5):13-36.
27. Uebersax, M., K.A. Cichy, F. Gomez, T.G. Porch, J. Heitholt, J. Osorno. 2022. Dry beans (Phaseolus vulgaris L.) as a vital component of sustainable agriculture and food security a review. Legume Sciences. 5(1):1-15.
28. Valerocases, E., D. Cerdá-Bernad, J.J. Pastor and M.J. Frutos. 2020. Nondairy fermented beverages as potential carriers to ensure probiotics, prebiotics, and bioactive compounds arrival to the gut and their health benefits. Nutrients. 12:1666.
29. Wiesinger, J. A., F. Marsolais and R.P. Glahn. 2022. Health implications and nutrient bioavailability of bioactive compounds in dry beans and other pulses. Dry beans and pulses Production, processing and nutrition. 2(4):5-9.
30. Winarsi, H., A.T. Septiana and S.P. Wulandari. 2020. Germination improves sensory, phenolic, protein content and anti-inflammatory properties of red kidney bean (Phaseolus vulgaris L.) sprouts milk. Food Research. 4(6):21-28.
31. Wongsiri, S., T. Ohshima, K. Duangmal. 2020. Chemical Composition, Amino Acid Profile and Antioxidant Activities of Germinated Mung Beans (Vigna radiata). Journal of Food Processing and preservation. 39(6):1956-1964.
2. Ahmed, U. 2023. Evaluating the diversity of common bean novel varieties and their performance in Nowshera. Pure and Applied Biology. 13(2):218-226.
3. Bilal, A.A., G.D. Asir, A. Adil, B. Mudasir and S. Asima. 2021. Encapsulating probiotics in novel resistant starch wall material for production of rice flour extrudates. LWT - Food Science and Technology. 1(4):e11083.
4. Cihan, K. and M.M. Tugrul. 2022. Physical characteristics of corn extrudates supplemented with red lentil bran. LWT - Food Science and Technology. 15(3):e112530.
5. EL-Suhaibani, M., M.A. Ahmed and M.A.Osman.2020. Study of germination, soaking and cooking effects on the nutritional quality of goat pea (Securigera securidaca L.). Journal of King Saud University Science. 32(3):2029-2033.
6. Enyiukwu, D.N., L.A. Chukwu and I.N. Bassey. 2020. Nutrient and anti-nutrient compositions of southern pea (Vigna Unguiculata) and mung bean (Vigna Radiata) seeds grown in humid Southeast Nigeria: a comparison. Trop Drylands. 3:41-45.
7. Fatima, S. and K.A. Sajjad. 2024. Nutritional and health promoting attribute of kidney beans (Phaseolus vulgaris L.): A Review. International Journal of Agricultural and Applied Sciences. 5(1):11-16.
8. Hafidh, R.R., A.S. Abdulamir, F.A. Bakar, A. Jalilian, F. Abas and Z. Sekawi. 2020. Novel Molecular, Cytotoxical and Immunological Study on Promising and Selective Anticancer Activity of Mung Bean Sprouts. Medecine. 12(1):208.
9. Lorena, L.S., Lima, P.M., Fang, F., Cooperstone, J.L., Favaro-Trindade, C.S. and Campanella, O.H., 2024. Effect of extrusion process conditions on extrudates enriched with carotenoids encapsulated by different methods using gum arabic and vegetable fat as carriers. International Journal of Biological Macromolecules. 26(7):13-20.
10. Luthria, A., K. Singh and M. D’souza. 2020. In Vitro Antioxidant Activity of Black Gram, Cowpea, Desi Chickpea and Yellow Mustard as Affected by Sprouting. Journal of Global Biosciences. 3(1):385-389.
11. Marchioni, I., M. Martinelli, R. Ascrizzi, C. Gabbrielli, G. Flamini, L. Pistelli, L. Pistelli. 2021. Small functional foods: comparative phytochemical and nutritional analyses of five microgreens of the Brassicaceae family. Foods. 10(3):4-10.
12. Mbeyagala, E.K., K. Rael, H.B. Papias, A.S. Esther, K. Anil, M. Vemula and M. Ramakrishnan. 2023. Yield and Mineral Composition among Mungbean (Vigna radiata (L.) R. Wilczek) Genotypes Grown in Different Agroecologies in East Africa. International Journal of Agronomy. 20(1):1-17.
13. Mohammad, H.K. and M.S. Manchanahally. 2024. Assessment of black gram milling by product as a potential source of nutrients. Journal of Food Science and Technology. 5(8):3844-3852.
14. Montogmery, D.C. 2013. Design and analysis of experiments 7th ed. John Wiley and Sons. Inc. Honkon, NJ, USA. 1-656
15. Ohanenye, C. and A. Ikenna C. 2020. "Germination as a bioprocess for enhancing the quality and nutritional prospects of legume proteins." Trends in Food Science and Technology. 101(20):213-222.
16. Okpala, M. and C. Kanu.2023. The effect of sprouting and heat treatment on the proximate composition, functional and pasting properties of Bambara groundnut flour. International Journal of Applied Science Research. 3(1):102-112.
17. Pasqualone, A., M.H. Omura, M.F. Cedran and R.F. Dekker. 2020. Balancing innovation and neophobia in the production of food for plant-based diets. Foods. 11(12):101-106.
18. Ratchaneeporn P. and M. Anuchita. 2023. "Effect of rice flour to corn grits ratio and rice bran oil addition on starch digestibility profiles and properties of extruded multigrain puffed snacks." International Journal of Food Science and Technology. 58(9):4841-4848.
19. Sadaf, W. 2023. "A review on bioactive compounds in sprouts: extraction techniques, food application and health functionality." International Journal of Food Properties. 26(1):647-665.
20. Saeed, A.S., A.A. Syed, A. Rashid and A. Raheel. 2020. Exploring the potential of black gram (Vigna mungo) four as a fat replacer in biscuits with improved physicochemical, microstructure, phytochemicals, nutritional and sensory attributes. Applied Sciences. (2):1-8.
21. Saputro, A.E., R. Yanti and E.S. Rahayu. 2023. Microbiological, Physicochemical, and Sensory Characters of Synbiotic Ice Cream from Fermented Milk Using Lactiplantibacillus Plantarum Subsp. Plantarum Dad-13 Combined with Inulin. Current Research of Nutritional Food Sciences. 11(2):1363-1373.
22. Siva, N., P. Thavarajah and D. Thavarajah. 2020. Prebiotic carbohydrate concentrations of common bean and chickpea change during cooking, cooling, and reheating. Journal of Food Science. 85(4):980-988.
23. Smriti, C. and C. Snehasis. 2022. Evaluation of prebiotic properties of legume-based synbiotic beverages. Journal of Food Process and Preservation. 46(7):16685.
24. Sudhakaran, S.M.N. and D.S. Bukkan. 2021. A review on nutritional composition, antinutritional components and health benefits of green gram (Vigna Radiata L.) Wilczek. Journal of Food Biochemistry. 45(6):13743.
25. Swieca, M., H. Annza, P. Katarzyna, S. Malgorzata, O.Patryk, D.G. Urszula, k. Ireneusz and C. Jaroslaw. 2020. Potentially Bioaccessible Phenolics from Mung Bean and Adzuki Bean Sprouts Enriched with Probiotic- Antioxidant Properties and Effect on the Motility and Survival of AGS Human Gastric Carcinoma Cells. Molecules. 2(5):2-9.
26. Trabelsi I., S. Ben, N. Ktari, M. Triki, R. Abdehedi, W. Abaza, H. Moussa, A. Abdeslam and R. Ben. 2019. Incorporation of probiotic strain in raw minced beef meat: Study of textural modification, lipid and protein oxidation and color parameters during refrigerated storage. Meat Sciences 1(5):13-36.
27. Uebersax, M., K.A. Cichy, F. Gomez, T.G. Porch, J. Heitholt, J. Osorno. 2022. Dry beans (Phaseolus vulgaris L.) as a vital component of sustainable agriculture and food security a review. Legume Sciences. 5(1):1-15.
28. Valerocases, E., D. Cerdá-Bernad, J.J. Pastor and M.J. Frutos. 2020. Nondairy fermented beverages as potential carriers to ensure probiotics, prebiotics, and bioactive compounds arrival to the gut and their health benefits. Nutrients. 12:1666.
29. Wiesinger, J. A., F. Marsolais and R.P. Glahn. 2022. Health implications and nutrient bioavailability of bioactive compounds in dry beans and other pulses. Dry beans and pulses Production, processing and nutrition. 2(4):5-9.
30. Winarsi, H., A.T. Septiana and S.P. Wulandari. 2020. Germination improves sensory, phenolic, protein content and anti-inflammatory properties of red kidney bean (Phaseolus vulgaris L.) sprouts milk. Food Research. 4(6):21-28.
31. Wongsiri, S., T. Ohshima, K. Duangmal. 2020. Chemical Composition, Amino Acid Profile and Antioxidant Activities of Germinated Mung Beans (Vigna radiata). Journal of Food Processing and preservation. 39(6):1956-1964.
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Published
Sep 10, 2024
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How to Cite
Mahreen Abdul Sattar, Madiha Rohi, Sahar-Un-Nisa, Aysha Sameen, & Aqsa Parveen. (2024). EVALUATION OF NUTRITIONAL AND PHYSICAL PROPERTIES OF PROBIOTIC-ENRICHED EXTRUDATES FROM SPROUTED LEGUME BEAN FLOUR. Journal of Population Therapeutics and Clinical Pharmacology, 31(9), 4244-4254. https://doi.org/10.53555/fsx3gj04
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Author Biographies
Mahreen Abdul Sattar
PhD Scholar, Department of Food Science and Technology, Government College Women University, Faisalabad, Pakistan.
Madiha Rohi
Assistant Professor, Department of Food Science and Technology, Government College Women University, Faisalabad, Pakistan.
Sahar-Un-Nisa
Mphil Scholar, Department of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.
Aysha Sameen
Professor, Department of Food Science and Technology, Government College Women University, Faisalabad, Pakistan.
Aqsa Parveen
PhD Scholar, Department of Food Science and Technology, Government College Women University, Faisalabad, Pakistan.
How to Cite
Mahreen Abdul Sattar, Madiha Rohi, Sahar-Un-Nisa, Aysha Sameen, & Aqsa Parveen. (2024). EVALUATION OF NUTRITIONAL AND PHYSICAL PROPERTIES OF PROBIOTIC-ENRICHED EXTRUDATES FROM SPROUTED LEGUME BEAN FLOUR. Journal of Population Therapeutics and Clinical Pharmacology, 31(9), 4244-4254. https://doi.org/10.53555/fsx3gj04