Functional and Pasting Properties of Sprouted Grains of Jack beans (Canavalia ensiformis (L.) DC.) Flour at Different Periods of Exposure

Abstract

Germination is a highly effective way of pre-processing that involves numerous changes in the structure of molecules, resulting to increases in the flour attributes. The effect of germination on the quality of Jack bean (Canavalia ensiformis) (L) DC flour was the primary subject of this investigation. Before allowing the seeds to germinate for duration of one to nine days, any damaged seeds were meticulously removed from the batch. The sprouted beans and the raw (control) beans were subsequently processed into flour and tested for their functional and pasting qualities. The data suggested that germination for a length of nine days (X5) resulted in flour samples with improved quality attributes. These included water uptake capacity of 1.50 G/g, oil uptake capacity of 1.35 G/g, Foaming Capacity (FC) of 1.43%, Swelling Capacity (SC) of 3.00%, bulk density of 0.79 G/ml, pH level of 7.20, Total Titratable Acidity (TTA) of 0.08 mg/100g, and a brix value of 5.99. Additionally, the flour displayed better pasting qualities, with peak viscosity measuring 225.02 RVU, trough1 at 90.01 RVU, breakdown of 135.00 RVU, final viscosity of 123.00 RVU, setback of 33.00 RVU, peak time of 6.51 minutes, and a pasting temperature of 87.17 0C. Germination as a pre-treatment approach resulted to increases in both functional and pasting qualities, hence enabling the flour to perform extraordinarily well throughout later processing steps.