Physicochemical, Nutraceutical and Techno‐Functional Properties of Germinated African Yam Bean Protein Concentrate
6 affiliations
- 1Department of Food Science and Technology Federal University of Technology Minna Minna Nigeria
- 2Centre for Innovative Food Research (CIFR), Department of Biotechnology and Food Technology, Faculty of Science University of Johannesburg, Doornfontein Campus Johannesburg Gauteng South Africa
- 3Africa Center of Excellence for Mycotoxin and Food Safety Federal University of Technology Minna Minna Nigeria
- 4Department of Food Science and Technology Federal University of Technology Owerri Nigeria
- 5Centre for Cyber‐Physical Food, Energy and Water Systems (CCP‐FEWS), Faculty of Engineering and the Built, Environment (FEBE) University of Johannesburg Johannesburg South Africa
- 6Division of Engineering and Food Science, School of Applied Sciences Abertay University Dundee UK
Abstract
Germination is a widely recognized bioprocess that modifies the nutritional and functional properties of legumes. However, effects of germination on the properties of resulting protein concentrate from African yam bean (AYB) have not been adequately studied. This study investigated the effect of germination time (0, 24, 48 and 72 h) on the physicochemical, nutraceutical and techno‐functional properties of AYB protein concentrate. Germination increased protein yield from 20.72% to 23.34% and protein content from 65.10 g/100 g to 67.88 g/100 g. Notably, the concentration of key amino acids increased, and significant improvement in vitro protein digestibility was observed ranging from 69.63% to 79.20%. Phytochemical and antioxidant activities representing nutraceutical potential were significantly (p ≤ 0.05) enhanced. Total phenolic content increased from 12.10% to 52.10% and total flavonoid content from 16.23% to 32.70%, while FRAP and ABTS increased from 93.21% to 172.20% and 73.56% to 180.66% respectively. Key functional properties relevant for food formulation were improved including protein solubility (63.29%–78.56%), emulsifying capacity (42.10%–56.23%), emulsifying stability (46.75%–70.65%), water absorption (2.51 g/g–3.12 g/g) and oil absorption capacities (1.22 g/g–1.83 g/g). The FTIR spectra exhibited consistent Amide I (1632 cm−1) and Amide II (1543 cm−1) bands across germination periods. Variations in amide band intensities, most pronounced at 24 h, indicated germination‐induced changes in protein secondary structure conformation while preserving fundamental protein integrity. Correlation analysis showed that germination‐mediated modulation of protein solubility, protein content, starch and fiber fractions, thermal transition parameters, and bioactive constituents critically underpins the techno‐functional performance and antioxidant potential of the samples. These findings demonstrate that germination can be successfully used for improving the functionality of AYB protein concentrate as viable ingredient for the development of plant‐based foods.
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BibTeX
@article{onwuka2026physicochemical,
title = {{Physicochemical, Nutraceutical and Techno‐Functional Properties of Germinated African Yam Bean Protein Concentrate}},
author = {Queeneth Ijeoma Onwuka and Chiemela Enyinnaya Chinma and Euphresia Nkiru Odimegwu and Janet Adeyinka Adebo and Jon Wilkin and Oluwafemi Ayodeji Adebo},
journal = {Journal of Food Science},
year = {2026},
month = oct,
doi = {10.1111/1750-3841.71588},
url = {https://doi.org/10.1111/1750-3841.71588},
note = {CC BY-NC 4.0},
}
RIS
TY - JOUR
TI - Physicochemical, Nutraceutical and Techno‐Functional Properties of Germinated African Yam Bean Protein Concentrate
AU - Queeneth Ijeoma Onwuka
AU - Chiemela Enyinnaya Chinma
AU - Euphresia Nkiru Odimegwu
AU - Janet Adeyinka Adebo
AU - Jon Wilkin
AU - Oluwafemi Ayodeji Adebo
PY - 2026
DA - 2026/10/26
JO - Journal of Food Science
DO - 10.1111/1750-3841.71588
UR - https://doi.org/10.1111/1750-3841.71588
AB - Germination is a widely recognized bioprocess that modifies the nutritional and functional properties of legumes. However, effects of germination on the properties of resulting protein concentrate from African yam bean (AYB) have not been adequately studied. This study investigated the effect of germination time (0, 24, 48 and 72 h) on the physicochemical, nutraceutical and techno‐functional properties of AYB protein concentrate. Germination increased protein yield from 20.72% to 23.34% and protein content from 65.10 g/100 g to 67.88 g/100 g. Notably, the concentration of key amino acids increased, and significant improvement in vitro protein digestibility was observed ranging from 69.63% to 79.20%. Phytochemical and antioxidant activities representing nutraceutical potential were significantly (p ≤ 0.05) enhanced. Total phenolic content increased from 12.10% to 52.10% and total flavonoid content from 16.23% to 32.70%, while FRAP and ABTS increased from 93.21% to 172.20% and 73.56% to 180.66% respectively. Key functional properties relevant for food formulation were improved including protein solubility (63.29%–78.56%), emulsifying capacity (42.10%–56.23%), emulsifying stability (46.75%–70.65%), water absorption (2.51 g/g–3.12 g/g) and oil absorption capacities (1.22 g/g–1.83 g/g). The FTIR spectra exhibited consistent Amide I (1632 cm−1) and Amide II (1543 cm−1) bands across germination periods. Variations in amide band intensities, most pronounced at 24 h, indicated germination‐induced changes in protein secondary structure conformation while preserving fundamental protein integrity. Correlation analysis showed that germination‐mediated modulation of protein solubility, protein content, starch and fiber fractions, thermal transition parameters, and bioactive constituents critically underpins the techno‐functional performance and antioxidant potential of the samples. These findings demonstrate that germination can be successfully used for improving the functionality of AYB protein concentrate as viable ingredient for the development of plant‐based foods.
SN - 0022-1147
SN - 1750-3841
ER -