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 n...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
BMC
2025-03-01
|
| Series: | Journal of Ethnic Foods |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s42779-025-00268-4 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850027991502946304 |
|---|---|
| author | Jeanne d’Arc Wendmintiri Kabré Fatoumata Hama-Ba Mamadou Sanoué Aly Savadogo |
| author_facet | Jeanne d’Arc Wendmintiri Kabré Fatoumata Hama-Ba Mamadou Sanoué Aly Savadogo |
| author_sort | Jeanne d’Arc Wendmintiri Kabré |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-5f106f8a08e541da879418af626b5a69 |
| institution | DOAJ |
| issn | 2352-619X |
| language | English |
| publishDate | 2025-03-01 |
| publisher | BMC |
| record_format | Article |
| series | Journal of Ethnic Foods |
| spelling | doaj-art-5f106f8a08e541da879418af626b5a692025-08-20T02:59:57ZengBMCJournal of Ethnic Foods2352-619X2025-03-011211810.1186/s42779-025-00268-4Impact of traditional culinary processes on the nutritional quality of beng tigré, a mung bean variety grown in Burkina FasoJeanne d’Arc Wendmintiri Kabré0Fatoumata Hama-Ba1Mamadou Sanoué2Aly Savadogo3Laboratoire de Biochimie Et Immunologie Appliquées, Département de Biochimie Et Microbiologie, Université Joseph KI-ZERBODépartement Technologie Alimentaire, Institut de Recherche en Sciences Appliquées Et Technologies, Centre National de La Recherche Scientifique Et TechnologiqueDépartement Technologie Alimentaire, Institut de Recherche en Sciences Appliquées Et Technologies, Centre National de La Recherche Scientifique Et TechnologiqueLaboratoire de Biochimie Et Immunologie Appliquées, Département de Biochimie Et Microbiologie, Université Joseph KI-ZERBOAbstract 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.https://doi.org/10.1186/s42779-025-00268-4ImpactCulinary processMung beanNutrients |
| spellingShingle | Jeanne d’Arc Wendmintiri Kabré Fatoumata Hama-Ba Mamadou Sanoué Aly Savadogo Impact of traditional culinary processes on the nutritional quality of beng tigré, a mung bean variety grown in Burkina Faso Journal of Ethnic Foods Impact Culinary process Mung bean Nutrients |
| title | Impact of traditional culinary processes on the nutritional quality of beng tigré, a mung bean variety grown in Burkina Faso |
| title_full | Impact of traditional culinary processes on the nutritional quality of beng tigré, a mung bean variety grown in Burkina Faso |
| title_fullStr | Impact of traditional culinary processes on the nutritional quality of beng tigré, a mung bean variety grown in Burkina Faso |
| title_full_unstemmed | Impact of traditional culinary processes on the nutritional quality of beng tigré, a mung bean variety grown in Burkina Faso |
| title_short | Impact of traditional culinary processes on the nutritional quality of beng tigré, a mung bean variety grown in Burkina Faso |
| title_sort | impact of traditional culinary processes on the nutritional quality of beng tigre a mung bean variety grown in burkina faso |
| topic | Impact Culinary process Mung bean Nutrients |
| url | https://doi.org/10.1186/s42779-025-00268-4 |
| work_keys_str_mv | AT jeannedarcwendmintirikabre impactoftraditionalculinaryprocessesonthenutritionalqualityofbengtigreamungbeanvarietygrowninburkinafaso AT fatoumatahamaba impactoftraditionalculinaryprocessesonthenutritionalqualityofbengtigreamungbeanvarietygrowninburkinafaso AT mamadousanoue impactoftraditionalculinaryprocessesonthenutritionalqualityofbengtigreamungbeanvarietygrowninburkinafaso AT alysavadogo impactoftraditionalculinaryprocessesonthenutritionalqualityofbengtigreamungbeanvarietygrowninburkinafaso |