Germination improves sensory, phenolic, protein content and anti-inflammatory properties of red kidney bean (Phaseolus vulgaris L.) sprouts milk

Abstract

Germination can minimize beany flavor, change phytochemical compounds, and functional properties. Better acceptance of germination-based products; likewise, soluble protein is good for diet-related to metabolic syndrome which is known to experience inflammation. Phenolic, one of the phytochemicals is antioxidant and has the potential to be anti-inflammatory. This study aimed to determine the effect of germination time on sensory, total phenolic, and soluble protein contents of red kidney bean sprouts milk (RKBSM), and its anti-inflammatory effect. The red kidney beans were germinated for 0, 10, 20, and 30 hrs. With a ratio of 1: 8, the red kidney bean sprouts and water were blended, filtered, and add with 5% sugar. The sensory test (color, taste, flavor, and viscosity) was performed by using the 5-point hedonic scale, extremely dislike (1) to extremely like (5); determination of total phenolic by the Folin-Ciocalteu, and soluble protein with Lowry method. The anti-inflammatory test using the hind paw edema method using carrageenan-induced rats. The selected formula was RKBSM with 30 hrs of germination with neutral-moderately like score sensory, and rich in phenolic antioxidants (583.85 mg/L), protein (6.54%), and soluble protein (33.65%), but low in fat (0.1%) and carbohydrates (4.48%). The higher the phenolic dose of the selected RKBSM (8 mg/Kg BW), the higher the anti-inflammatory potency (44.74%) and the motility score (1.42). Longer germination time, higher total phenolic, and soluble protein. Higher phenolic levels increased the anti-inflammatory effect in carrageenan-induced rats.