Physicochemical and functional properties of seed flours obtained from germinated and non-germinated Canavalia gladiata and Mucuna pruriens

Ethnobotanical Use, Phytochemistry, Pharmacology, and Toxicity of Canavalia gladiata

Canavalia gladiata (C. gladiata) is a significant traditional Chinese medicine that has been used to treat hiccups, vomiting, nausea, amenorrhea, chronic dysentery, larynx arthralgia, lumbago, and inflammatory diseases in Asia for a long history. Although the chemical composition of C. gladiata has been reported, no thorough review of C. gladiata has been published. Therefore, the present study aimed to comprehensively analyze the ethnobotanical use, phytochemistry, pharmacology, and toxicity of C. gladiata. All the available information on C. gladiata was actualized by systematically searching scientific databases including Web of Science, ScienceDirect, PubMed, Google Scholar, Springer, Wiley, CNKI, CSPD, and Baidu Scholar between 1967 and up-to-date. Based on the reported information, more than 231 components have been identified in C. gladiata, including flavonoids, terpenes, steroids, organic acids, nitrogenous compounds, amino acids, proteins, etc. Crude extracts, fractions, and constituents from C. gladiata show various pharmacological activities, including antioxidant, antitumor, antimicrobial, anti-inflammatory, antiallergic, immunomodulatory, antiobesity, hepatoprotective, antidiabetic, etc. Notably, the immature seeds are poisonous. Besides, modern research reveals that C. gladiata is rich in chemical constituents and pharmacological activities, which are of great research value. However, more in-depth studies including chemical composition, pharmacological mechanism, quality standardisation, toxicology, and clinical research trials are needed for C. gladiata as a new candidate for future drug development.

Comparative Study of the Nutritional, Phytochemical, Sensory Characteristics and Glycemic Response of Cookies Enriched with Lupin Sprout Flour and Lupin Green Sprout

This study aimed to compare the nutritional, phytochemical, and sensory characteristics of wheat flour (WF) cookies enriched with different proportions of lupin sprout flour (LSF) and those with different proportions of lupin green sprout (LGS). To achieve this, a control cookie (CC); three cookies with 10%, 20%, and 30% of LSF, respectively, CLSF1, CLSF2, and CLSF3; and three other cookies (CLGS1, CLGS2, and CLGS3) with 10%, 20%, and 30%, respectively, were produced. The proximate composition of each cookie was analyzed using AOAC methods. Also, the measurements of the total polyphenol content, antioxidant activity, individual polyphenols, glycemic index, and a sensory analysis were carried out using recent and accurate methods. The contribution of the main nutrients from 100 g of product to the required daily dose was also calculated. Data analysis revealed that cookies with LSF were richer than cookies with LGS in protein, fat, and energy values. CLGS3 was 35.12%, 1.45%, and 5.0% lower in protein, fat, and energy content than CLSF3, respectively. On the other hand, CLSF3 was lower than CLGS3, with 48.2% and 12.4% in moisture and mineral substances, respectively. Both cookies were lower in carbohydrates than the CC (65.20 g/100 g). Still on the subject of micro- and macronutrients, cookies with LSF were richer than those with LGS in all the minerals analyzed. The study also revealed improvements in phytochemical properties, such as total and individual polyphenols and antioxidant activity with the percentage of lupin sprout flour addition. The sensory analysis revealed that, for LSF and LGS cookies, the 10% samples were the most appreciated by consumers, irrespective of the sensory attributes studied. The glycemic index of the CLSF2 product was lower compared to the CC. This study shows that the LSF cookies have better nutritional, phytochemical, and sensory values than the LGS cookies. LSF is, therefore, better suited than LGS to the enrichment of bakery products in general and cookies in particular. The paper provides significant information to estimate the contribution of the consumption of functional products based on lupin sprouts to the required daily dose of food nutrients and the impact on the glycemic index of fortified products.