Comparative effects of germination and cooking processes on the functional and therapeutic properties of horse gram (Macrotyloma uniflorum)

Abstract

The study evaluated the effects of germination and cooking on the chemical composition, functional properties, antioxidant activity, and antidiabetic potential of horse gram (Macrotyloma uniflorum) flour. Morphological and structural changes were analyzed using Field Emission Scanning Electron Microscopy (FE-SEM) and Fourier Transform Infrared Spectroscopy (FTIR). Germinated horse gram (HG-G) exhibited significantly higher levels of crude protein, crude fiber, phenolics, and flavonoids compared to cooked horse gram (HG-C) and raw horse gram (HG-R) flour. FTIR analysis revealed substantial structural alterations in carbohydrates, proteins, and lipids in both HG-G and HG-C, while FE-SEM imaging showed marked morphological differences in HG-G and HG-C compared to HG-R. Germination significantly enhanced key functional properties including gelation capacity, foaming ability, emulsification capacity, pasting behavior, thermal stability, and rheological characteristics compared to cooking and raw forms. Notably, HG-G demonstrated superior antioxidant capacity (DPPH, FRAP, and reducing power assays), and greater inhibition of α-amylase and α-glucosidase, indicating stronger antidiabetic potential. These results support the use of germinated and cooked horse gram flours as functional ingredients in therapeutic diets and nutraceutical formulations.