Germination and Dehydration of Legumes: Effect on the Nutritional Composition, Bioactive Compounds and Antioxidant Activity of Andu and Mangalo Beans from Peru

Legumes are important sources of nutrients and bioactive compounds. However, the processing of the grains before consumption can cause some loss of those compounds. The objective of this work was to evaluate the effect of germination and dehydration processes in the bioactive compounds, nutritional composition and antioxidant activity of Cajanus cajan L. (andu) and Phaseolus lunatus L (mangalo) seeds from Peru. Macronutrients, fatty acids profile, total phenolic and flavonoid compounds and antioxidant activity (DPPH center dot inhibition and FRAP assays) were determined in seeds in natura and after germination and dehydration. The highest amounts of total phenolic and flavonoids and antioxidant activity were observed in natura seeds of andu beans. In what concerns to fatty acids, there was a clear predominance of polyunsaturated ones in all of the studied samples. A differentiated behavior in the macronutrients, fatty acids, bioactive compounds and antioxidant activity resulted from processing of the two legume seeds under study.