Common Bean (Phaseolus vulgaris L.) Seed Germination Improves the Essential Amino Acid Profile, Flavonoid Content and Expansion Index
Open accessAbstract
Common bean (Phaseolus vulgaris L.) is one of the most important grain legume foods for the human diet. Common bean seed is gaining attention due to its content of secondary metabolites with positive effects on human health. The present work analysed the effect of common bean germination on the essential amino acid profile, active compound content, and expansion index after extrusion processing. The content of tryptophan (Trp) in raw common bean (RCB) and in germinated common bean (GCB) seeds was 6.1 and 7.9 mg·g–1 of protein, respectively. The limiting amino acids in RCB were sulphur amino acids and Trp, and in GCB only the sulphur amino acids were the limiting amino acids. The germination process in beans increases the levels of quercetin and kaempferol and allows the synthesis of daidzein and genistein, and significantly increases the expansion index after extrusion processing. The germination of common bean could be used as a strategy to improve nutritional, nutraceutical, and processing properties.
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Studies combining rice flour with legume flours, such as chickpea flour, have demonstrated improved emulsifying properties and enhanced dough development.
“Studies combining rice flour with legume flours, such as chickpea flour, have demonstrated improved emulsifying properties and enhanced dough development [44,106,112,113].”
From Valorization of Microalgae as Multifunctional Protein Sources in Plant-Based Systems: Structural, Functional, and Processing Challenges (2026) · cites this paper as [113]
The Extrusion and expansion index section describes raw and germinated black common bean flour and reports improved expansion of its extrudates. Searches for rice–chickpea flour blends, emulsifying properties, and dough development found no passage addressing those claims. Page numbers were not available in our copy. (LLM, conf=0.75)
Experimental — accuracy not yet measuredAccording to the FAO/INFOODS global food composition database for pulses, the amino acid content of common beans per 100 g includes alanine 971 mg, arginine 1270 mg, aspartic acid 2520 mg, cysteine 104 mg, glutamic acid 3380 mg, glycine 898 mg, histidine 590 mg, isoleucine 760 mg, leucine 1480 mg, lysine 1300 mg, methionine 185 mg, phenylalanine 1000 mg, proline 921 mg, serine 1220 mg, threonine 萜
“According to the FAO/INFOODS global food composition database for pulses [114], the amino acid content of common beans per 100 g includes alanine 971 mg, arginine 1270 mg, aspartic acid 2520 mg, cysteine 104 mg, glutamic acid 3380 mg, glycine 898 mg, histidine 590 mg, isoleucine 760 mg, leucine 1480 mg, lysine 1300 mg, methionine 185 mg, phenylalanine 1000 mg, proline 921 mg, serine 1220 mg, threo”
From Valorization of Microalgae as Multifunctional Protein Sources in Plant-Based Systems: Structural, Functional, and Processing Challenges (2026) · cites this paper as [113]
Table 1 (section labeled CONCLUSION; page unavailable) reports selected essential amino acids in raw and germinated common beans as mg per gram of protein, not the claimed list in mg per 100 g. The References name an FAO report on protein quality, but our copy does not identify the FAO/INFOODS pulses database or give the listed values. Searches for the distinctive numbers and the database name found no matching passage. (LLM, conf=0.75)
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- Authors
- Díaz-Batalla, L., Aguilar-Arteaga, K., Castro-Rosas, J., Nallely Falfán-Cortés, R., Navarro-Cortez, R. O., & Gómez-Aldapa, C. A.
- Affiliations
- Universidad Politécnica de Francisco I. Madero (MX)
- Venue
- Czech Journal of Food Sciences
- Published
- 2023-02-27
- Volume
- 41
- Issue
- 1
- Pages
- 73-77
- ISSN
- 1212-1800 (ISSN-L)
- 1805-9317
- OpenAlex
- W4321494247
- Cited by
- 9
- References
- 17
- Citations by year
- 2026: 4 · 2025: 4 · 2024: 1
- FWCI
- 1.29
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Czech Journal of Food Sciences (publishedVersion, cc-by-nc)
- RePEc: Research Papers in Economics (submittedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
- Keywords
- Phaseolus vulgaris, seed germination, essential amino acids, tryptophan, sulphur amino acids, flavonoids, quercetin, kaempferol, daidzein, genistein, expansion index, extrusion, nutraceuticals
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