Changes in bioactive compounds and health-promoting activities in adzuki bean: Effect of cooking conditions and in vitro simulated gastrointestinal digestion.

Cooking conditions influenced the microstructure, bioactive compounds, and biological activities of adzuki beans. In comparison to boiling, saturated steam under pressure in an autoclave caused more potential bioactive substances in beans to be released. Potential bioactive compound content and antioxidant activities of cooked beans and cooking water from autoclaving for 60 min and 10 min (A60 and A10) were higher than boiling for 60 min (B60).

Effect of acid pretreatment and the germination period on the composition and antioxidant activity of rice bean (Vigna umbellata).

This research evaluated effect of germination period and acid pretreatment on chemical composition and antioxidant activity of rice bean sprouts. Moisture, total phenolics, reducing sugar and B vitamins (thiamine, riboflavin, and niacin) content of steamed sprouts increased with increasing germination time (p⩽0.05).