Enzyme and Antioxidant Activities of Malted Bambara Groundnut as Affected by Steeping and Sprouting Times
Abstract
:1. Introduction
2. Materials and Methods
2.1. Source of Materials, Reagents, and Equipment
2.2. Malted Bambara Groundnut Production Process
2.3. Physicochemical Analysis of Bambara Groundnut Malt
2.3.1. Sprout Length and Moisture Uptake of the Bambara Groundnut Green Malts
2.3.2. pH Determination of Bambara Groundnut Malts
2.3.3. Colour Determination of Bambara Groundnut Malts
2.3.4. Bambara Groundnut Malts Protein Content Determination
2.4. Determination of α- and β-Amylase Activities of BGN Malts
2.4.1. Alpha-Amylase Assay Procedure (Ceralpha Method)
2.4.2. β-Amylase Assay Procedure (Betamyl-3 Method)
2.5. Determination of Total Polyphenols and Antioxidants Activities of Bambara Groundnut Malts
2.5.1. Total Polyphenols Activity Determination by Folin–Ciocâlteu Reagent Assay (FCR) Method
2.5.2. Antioxidant Activities Determination by Ferric Reducing Antioxidant Power Assay (FRAP) Method
2.5.3. Antioxidant Activities Determination by 2,2-Diphenyl-1-Picrylhydrazyl Assay (DPPH) Method
2.6. Data Analysis
3. Results and Discussion
3.1. Water Absorption of Steeped Bambara Groundnut Seeds
3.2. Effect of Steeping and Sprouting Times on the Sprout Length of Bambara Groundnut Green Malts
3.3. Effect of Steeping and Sprouting Time on the Colour of Bambara Groundnut Malt
3.4. Effect of Steeping and Sprouting Time on the pH of Bambara Groundnut Malt
3.5. Effect of Steeping and Sprouting Time on the Protein Content of Bambara Groundnut Malt
3.6. Effect of Steeping and Sprouting Time on α- and β-Amylase Activities of Bambara Groundnut Malt
3.7. Effect of Steeping and Sprouting Time on Total Polyphenol Activities of Bambara Groundnut Malt
3.8. Effect of Steeping and Sprouting Time on the Antioxidant Activities of Bambara Groundnut Malt
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Steeping Time (h) | ||
---|---|---|
Colour Parameters | 36 | 48 |
Lightness (L*) | 76.11 ± 6.02 a | 75.60 ± 4.09 b |
Redness (a*) | 2.93 ± 2.27 a | 3.42 ± 1.27 a |
Yellowness (b*) | 11.45 ± 2.05 a | 12.81 ± 2.57 b |
Chroma (C*) | 12.02 ± 2.08 a | 13.71 ± 10.40 a |
Hue Angle (h°) | 75.67 ± 10.40 a | 71.10 ± 15.58 a |
36 h Steeping | |||||
---|---|---|---|---|---|
Sprouting Time (h) | L* | a* | b* | Chroma | Hue Angle (h°) |
0 | 82.67 ± 0.43 a | 0.76 ± 1.08 a | 8.08 ± 0.88 a | 8.16 ± 0.82 a | 82.11 ± 4.32 a |
24 | 81.59 ± 1.00 b | 2.40 ± 1.63 a | 10.05 ± 0.33 b | 10.42 ± 0.34 b | 76.64 ± 9.01 ab |
48 | 79.56 ± 0.08 c | 1.63 ± 1.15 a | 12.46 ± 0.86 c | 12.60 ± 0.87 cd | 82.53 ± 5.09 a |
72 | 79.15 ± 0.07 c | 1.45 ± 0.32 a | 12.83 ± 0.51 c | 12.91 ± 0.53 cd | 83.57 ± 1.26 a |
96 | 74.50 ± 0.54 d | 2.49 ± 1.40 a | 13.21 ± 1.13 c | 13.50 ± 0.80 ef | 79.06 ± 6.97 ab |
120 | 67.27 ± 0.31 e | 5.58 ± 0.71 b | 13.33 ± 0.70 c | 14.47 ± 0.58 f | 67.27 ± 3.23 bc |
144 | 68.02 ± 0.17 e | 6.22 ± 1.83 b | 10.18 ± 1.25 b | 12.06 ± 0.56 c | 58.51 ± 10.16 c |
48 h Steeping | |||||
0 | 79.97 ± 0.05 a | 3.56 ± 0.31 abc | 8.18 ± 1.40 a | 13.20 ± 2.22 abc | 66.21 ± 3.65 a |
24 | 80.14 ± 1.12 a | 2.43 ± 0.52 cd | 11.57 ± 1.04 b | 6.55 ± 2.64 ab | 54.15 ± 39.56 a |
48 | 78.17 ± 0.26 b | 1.70 ± 0.97 d | 14.83 ± 0.70 c | 3.96 ± 3.45 a | 83.56 ± 3.40 a |
72 | 74.43 ± 0.43 d | 4.23 ± 0.68 ab | 13.34 ± 0.44 bc | 18.67 ± 6.02 cd | 72.48 ± 2.12 a |
96 | 75.49 ± 0.31 c | 3.79 ± 1.55 abc | 14.56 ± 2.70 bc | 16.48 ± 11.27 bcd | 74.78 ± 7.19 a |
120 | 68.22 ± 0.74 f | 5.00 ± 0.65 a | 14.02 ± 1.14 bc | 25.78 ± 6.75 d | 70.23 ± 3.92 a |
144 | 72.77 ± 0.07 e | 3.22 ± 0.84 bcd | 13.14 ± 2.38 bc | 11.34 ± 5.41 abc | 76.31 ± 1.57 a |
Amylase Activities | Steeping Time (h) | |
---|---|---|
36 | 48 | |
α-amylase (CU/g) | 0.14 ± 0.05 a | 0.17 ± 0.02 b |
β-amylase (BU/g) | 0.21 ± 0.07 a | 0.22 ± 0.03 b |
Antioxidant Assay | Sprouting Time (h) | Steeping Time (h) 1 | |
---|---|---|---|
36 | 48 | ||
FRAP umol (AAE/g) | 0 | 5.14 ± 0.38 a | 3.90 ± 0.17 a |
24 | 5.12 ± 0.38 a | 3.80 ± 0.16 a | |
48 | 4.53 ± 0.06 b | 3.80 ± 0.19 a | |
72 | 4.47 ± 0.24 b | 4.93 ± 0.48 bc | |
96 | 3.60 ± 0.02 c | 4.60 ± 0.17 b | |
120 | 4.30 ± 0.10 b | 5.21 ± 0.09 c | |
144 | 4.72 ± 0.13 ab | 5.14 ± 0.55 bc | |
DPPH umol (TE/g) | 0 | 3.68 ± 1.11 a | 4.57 ± 0.99 a |
24 | 3.52 ± 0.80 a | 4.47 ± 0.80 a | |
48 | 3.75 ± 1.52 a | 5.04 ± 0.21 a | |
72 | 4.38 ± 1.66ab | 5.44 ± 1.64 a | |
96 | 4.94 ± 0.98 ab | 6.11 ± 1.06 a | |
120 | 6.25 ± 0.12 b | 7.44 ± 0.41 b | |
144 | 5.62 ± 1.59 ab | 6.08 ± 0.19 ab |
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Adetokunboh, A.H.; Obilana, A.O.; Jideani, V.A. Enzyme and Antioxidant Activities of Malted Bambara Groundnut as Affected by Steeping and Sprouting Times. Foods 2022, 11, 783. https://doi.org/10.3390/foods11060783
Adetokunboh AH, Obilana AO, Jideani VA. Enzyme and Antioxidant Activities of Malted Bambara Groundnut as Affected by Steeping and Sprouting Times. Foods. 2022; 11(6):783. https://doi.org/10.3390/foods11060783
Chicago/Turabian StyleAdetokunboh, Adeola Helen, Anthony O. Obilana, and Victoria A. Jideani. 2022. "Enzyme and Antioxidant Activities of Malted Bambara Groundnut as Affected by Steeping and Sprouting Times" Foods 11, no. 6: 783. https://doi.org/10.3390/foods11060783