| Author | Medhe, Seema Vijay |
| Call Number | AIT Diss no.FB-19-07 |
| Note | A dissertation submitted in partial fulfillment of the requirements for the
degree of Doctor of Philosophy in
Food Engineering and Bioprocess Technology |
| Publisher | Asian Institute of Technology |
| Abstract | Moth bean (Vigna aconitifolia) and horse gram (Macrotyloma uniflorum), underutilized legumes are known to be possible sources of protein and other different nutrients. Pulses are the integral part of human nutrition, particularly among the low-income population groups in developing nations as they serve as fair sources of dietary proteins. Protein content of pulses is 2-3 folds greater than cereals. Regular pulses consumption is noted helpful in terms of beneficial physiological effects like preventive in metabolic disorders such as diabetes mellitus, coronary heart disease and carcinoma. Dry bean flour could be used as functional ingredient to enhance the nutrition value of range of processed food products. Despite the fact that pulses are lower in cost and have ample amount of proteins, their utilization in food formulation rely upon their functional characteristics. Information regarding physical properties like size, shape, density, porosity, coefficient of friction of pulses seeds has great importance in food industry.
Selected moth bean (Vigna aconitifolia) was subjected to different processes such as sprouting and cooking. The flour from moth bean was evaluated for its physicochemical and functional characteristics. It was observed that the ash content of raw moth bean flour was considerably higher (p<0.05) in comparison to the sprouted and cooked moth bean flour. On the other hand, the crude lipid and fiber content of sprouted moth bean flour were remarkably higher (p<0.05) compared to raw and cooked moth bean flour, respectively. The raw moth bean flour exhibited considerably (p<0.05) better emulsifying activity compared to the sprouted moth bean flour. Sprouted bean flour was showing higher emulsion stability than the raw bean flours. The emulsion stability was negligible from the cooked bean flour. The value of foaming stability was not significantly different among raw and sprouted moth bean, but it was significantly low in cooked moth bean flour. Raw moth bean flour was found to exhibit higher gelation concentration than the sprouted and cooked flours.
The study was also conducted to evaluate the impact of cooking and sprouting on physiochemical and functional properties of horse gram (Macrotyloma uniflorum). None of the reports has yet been published on physiochemical properties of sprouted and cooked horse gram and their flours. The ash content of raw horse gram bean (3.1 g 100 g-1) and sprouted horse gram (3 g 100 g-1) was significantly higher than cooked horse gram flour (2 g 100 g-1). The sprouted horse gram bean was found a significantly higher amount of fiber (9.1 g 100 g-1) than the cooked (8.5 g 100 g-1) and raw horse gram (8.1 g 100 g-1). The protein content of raw as well as sprouted horse gram (3.4 g 100 g-1) was significantly higher than cooked horse gram bean. The horse gram flours were exhibiting higher gelation concentration than sprouted and cooked flours. Raw horse gram flour (42.91 mL 100 mL-1) was noted significantly (p<0.05) higher emulsion capacity (EC) than sprouted horse gram (27.82 mL 100 mL-1) respectively. Sprouted bean flour was showing higher emulsion stability (ES) than the raw bean flours and cooked bean flour. The foaming capacity (FC) and foaming stability (FS) values of raw horse gram flour were significantly higher than sprouted and cooked horse gram bean flour. Water absorption capacity was found the highest in cooked horse gram flour followed by sprouted and raw horse gram flour. Oil absorption capacity was found significantly less in cooked horse gram flour. HGRF was having significantly higher peak viscosity (cP, 95.44). Significantly higher trought viscosity (cP, 73.19) was recorded with horse gram raw flour (HGRF) followed by horse gram sprouted flour (HGSF; cP, 48.19) and horse gram cooked flour (HGCF, 12.19 cP). HGRF was having higher final viscosity (89.56 cP)
and back viscosity (16.36 cP) compared to HGSF and HGCF. Lower transition enthalpy (ΔH) values obtained for raw horse gram flour (1.75 J g-1) and cooked horse gram flour (1.95 J g-1) can be attributed to some extent to starch modification and protein denaturation. Microstructures of sprouted and cooked horse gram flour were observed distinct from the raw horse gram flours. Particle size for horse gram raw and sprouted flour was observed 10.46-625.18 μm2 and 0.01-410.49 μm2 respectively. The granule surfaces of raw horse gram flour were observed smooth. Cooked horse gram granules were observed ruptured into smaller fragments.
The third study was conducted to evaluate the impact of raw, sprouting and cooking on qualitative phytochemicals, total phenolic & flavonoid contents, and antioxidant activity in horse gram moth beans (Vigna aconitifolia). Saponin was present in all extracted sample of moth bean. Flavonoid and terpenoid were absent in cooked moth bean and tannin was only indicated in raw moth bean. The aqueous extracts of sprouted moth bean (29.0% w/w) found significantly higher extract yield than raw (25.5%) and cooked moth bean (11.7%). The higher amount of total phenolic content was reported in aqueous extract of cooked moth bean (23.5 mg GAE g-1) compared to raw and sprouted moth bean extracts. The DPPH radical-scavenging activity of ethanol extract of sprouted moth bean (218.4 μg mL-1) was significantly higher compared to aqueous extracts of sprouted (418.2 μg mL-1) moth bean. The sprouted extract of moth beans exhibited greater reducing power ability compared to seeds in terms of ascorbic acid equivalents. The higher FRAP antioxidant activity was shown in aqueous extract of raw moth bean (0.030 μg mL-1). Also, the higher alpha-amylase inhibitory activity was found in the aqueous extract of sprouted moth bean and ethanol extract of cooked moth bean, respectively.
The further study was conducted to evaluate the impact of raw, sprouting and cooking on qualitative phytochemicals, total phenolic & flavonoid contents, and antioxidant activity in horse gram (Macrotyloma uniflorum). Saponin was present in all extracted sample of horse gram bean. Flavonoid and terpenoid were absent in cooked horse gram and tannin was only indicated in raw horse gram. The aqueous extract of sprouted horse gram (20.7% w/w) was reported a higher amount of extract yield compared to ethanol extract of sprouted horse gram (17.8% w/w). Ethanol extracts of horse gram were showing more amount of total phenolic content than aqueous extract. Aqueous extract of sprouted horse gram (28.1 mg GAE/g) observed significantly highest TPC than raw (26.7 mg GAE g-1) and cooked horse gram (19.8 mg GAE g-1). Aqueous extract of raw horse gram (14.4 mg QE g-1) was observed with significantly higher total flavonoid content, and there was no significant difference found between sprouted and cooked horse gram. Aqueous extracts of horse gram samples indicated significantly higher DPPH radical-scavenging activity compared to the ethanol extracts. Aqueous extracts obtained from raw seeds registered the significantly higher DPPH radical-scavenging activity (263.8 μg mL-1) than the sprouted (402.3 μg mL-1) and cooked (544.2 μg mL-1) seeds. It was revealed that the aqueous and ethanol extract of sprouted horse gram exhibited greater reducing power ability compared to seeds in terms of ascorbic acid equivalents. The aqueous and ethanol extracts of sprouted horse gram (0.072 μg mL-1) showed higher FRAP antioxidant activity. Ethanol extracts of raw and processed horse gram flours exhibited the higher alpha-amylase inhibitory activity than water extracts. |
| Year | 2019 |
| Type | Dissertation |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Anal, Anil Kumar; |
| Examination Committee(s) | Loc, Thai Nguyen;Datta, Avishek; |
| Scholarship Donor(s) | Commissionerate of Social Welfare, India;Asian Institute of Technology Fellowship; |
| Degree | Thesis (Ph.D.) - Asian Institute of Technology, 2019 |