Open AccessEffect of boiling and roasting on physicochemical and antioxidant properties of dark red kidney bean (Phaseolus vulgaris)
Author(s) -
Mukta Roy,
Marryam Imran,
Mahabub Alam,
M. Shafiur Rahman
Publication year - 2021
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.5(3).673
Subject(s) - roasting , chemistry , phaseolus , dpph , food science , boiling , polyphenol , antioxidant , raw material , botany , biochemistry , organic chemistry , biology
The effects of two processing methods (boiling and roasting) on physicochemical qualitiesof dark red kidney bean (Phaseolus vulgaris) were investigated. Changes in totalpolyphenol content (TPC) and antioxidant activity due to processing were also analyzedby using Folin–Ciocaltue method and 1,1 diphenyl-2-picrylhydrazyl (DPPH) assay,respectively. Analysis of physicochemical properties exhibited substantial variations(p<0.05) in the levels of moisture, ash, protein, fat, carbohydrate, gross energy and pH ofraw and processed beans. Meanwhile, there was no considerable difference (p<0.05) in thefibre content of fresh and processed beans. Investigation of total phenolic content showedthe significant (p<0.05) reduction of phenolic compounds in boiled (5.53±0.74 mg GAE/g) and roasted (8.15±1.60 mg GAE/g) beans than raw samples (12.55±1.42 mg GAE/g).DPPH radical scavenging activity was also decreased significantly (p<0.05) in boiled androasted samples with IC50 value of 0.0608±0.0765 mg/mL and 0.0523±0.0026 mg/mL,respectively. In the case of household cooking, keeping boiling water would be advisedfor the preservation of minerals, vitamins and phenolic compounds. The roasting processmay be used to develop high-quality health-promoting dark red kidney bean products.