Impact of traditional culinary processes on the nutritional quality of beng tigré, a mung bean variety grown in Burkina Faso

Abstract Resilient to the effects of climate change, Mung bean is a seed legume rich in nutrients and bioactive compounds. The objective of the study was to determine the impact of cooking processes on its nutritional quality. Mung bean seeds of the Beng-tigré variety are obtained from Belwet, the national sponsor. Plain Mung bean seeds (MBN) are germinated for 24 and 48 h; roasted for 15 and 30 min; soaked for 6 and 12 h; dehulled after 6 and 12 h soaking and boiled for 30 and 60 min. The methodology consisted of assessing the macronutrients, minerals and biomolecules of MBN; and then characterizing the flours from the different processes. The results show a significant difference ( p < 0.05) in nutrient and biomolecule contents between MBN and seeds that have undergone the processes. Protein in MBN (27.02%) increased with germination, cooking and roasting. Phytates in MBN (5.36 mg/g) decreased significantly after 48 h of germination (1.16 mg/g). Iron and zinc decrease with the processes and still have a better bioavailability in the processed Mung bean than in the plain seeds. Polyphenols in MBN (5.2 mg/100g) increase after 12 h of soaking (12.56 mg/100 g) and 48 h of germination (21.5 mg/100 g). Thermal processes induce better water absorption and non-thermal processes better oil absorption and swelling capacities. The results show an influence of the cooking processes on the indices of the different flours. Germination and soaking improve the nutritional value of Mung bean and reduce anti-nutritional substances, making it healthier for consumption.