Physicochemical and functional properties of starch and germinated flours from Dolichos lablab

Abstract

The objective of this research was to investigate the physicochemical and functional properties of native and germinated flours from lablab (Dolichos lablab) bean. The bean was germinated at 25ºC for 12, 24, 36 and 48 h. Non-germination bean (native flour) and native lablab starch were used as control. Results showed that protein content of flour increased with an increase of germination time which ranged from 25.7-28.5% db. Pasting properties of lablab starch were higher in peak viscosity (3941 cP), breakdown (919 cP),final viscosity (5670cP) and setback (2649 cP) than other flour samples. Germination showed significant effect (p<0.05) on the pasting properties of flours as reflected by lower in peak viscosity of flours. When compared to native flour, -galactosides contents in 24h and 48h germinated lablab flours decreased by about 57.9% and 77.5%, respectively. Water, oil and butter absorption capacity of germinated flours did not significantly change (p≥0.05) after germination. This study suggested that germination improved the nutritional value of lablab flour by lower -galactosides contents with small effect on the functional properties.