Functional properties of germinated legumes (Phaseolus vulgaris AND Cajan cajan) flour

In the study, the functional protein dependent properties such as protein solubility, water absorption capacity, fat absorption capacity, foaming capacity, gel formation, and emulsifying capacity of the germinates flour were evaluated. For comparative reasons, raw flour grains of the P. vulgaris L. and C. cajan (L.) were also analyzed. The protein solubility improved in a range of 20-70%, the water absorption capacity between 9% and 47% and such increase was higher at 70degreesC. The highest improvement as an effect of the germination process was observed in the,foaming capacity (between 39% and 179%). Results were pH dependent. The germinated flour gels were weak but developed at minor concentrations compared to the gel formed with uncooked grain flour The emulsifying capacity increased between 4% and 47%, at pH levels higher than the isoelectric point. The results indicate that the germinated grain flour could be recommended as an ingredient of baked products, sausages or desserts, which require properties such as the ones studied, therefore, the use of the P. vulgaris and C. cajan as an ingredient for the development of new products can be diverse.