Physicochemical characterization of fresh and germinated bean and cowpea varieties

ABSTRACT Beans are a vital component of the human diet, being able to supply a large part of the daily protein requirements of individuals, in addition to containing considerable amounts of iron, calcium, vitamins, carbohydrates, fiber, and lysine. Controlled germination is an accessible and effective technique that aims to improve the nutritional, functional, and sensory qualities of seeds intended for food consumption. This study aimed to characterize fresh and germinated beans of Phaseolus vulgaris (carioca, branco, preto, gordo varieties) and Vigna unguiculata (cowpea). The germination process was conducted in trays containing the sand substrate (350 g) in the environmental conditions of the laboratory. The fresh and germinated beans were evaluated for physicochemical variables in triplicate. The germination process increased moisture content, water activity, ash, pH, soluble alcohol acidity, proteins, ascorbic acid, phenols, tannins, flavonoids, anthocyanins, and carotenoids. On the other hand, there was a reduction in the content of lipids, starch, and total sugars in bean seeds. With the increase in bioactive compounds, it was found that the germination process is an excellent method for increasing the nutritional quality of beans.