Effect of Preprocessing on Nutritional, Physico‐Chemical, Functional, Anti‐Nutrients, and In Vitro Digestibility of Selected Beans (Adzuki, Black Soybean, and Fava Beans): Optimization and Characterization

Legumes are highly nutritious yet underutilized pulses, crucial as primary ingredients in the manufacture of various food products. This study aimed to assess the physical, functional, and chemical properties of black soybean, fava beans, and adzuki beans. Furthermore, the impact of soaking and germination on their nutritional and bioactive components, in vitro protein digestibility, antioxidant activity, and anti‐nutritional factors was investigated/studied. Results indicated that the soaking (8 and 12 h) accompanied with germination (24, 36, and 48 h) increased the level of crude protein significantly ( p < 0.05), the in vitro protein digestibility, and antioxidant activities while reducing the level of anti‐nutritional factors. The IVPD of black soybeans, fava beans, and adzuki beans increased by 21.17%, 12.04%, and 10.79%, respectively. The phenolic and antioxidant activity of the beans significantly increased after 48 h of germination time. The antioxidant activity in adzuki beans increased by 71.14%, followed by black soybean (50.89%) and fava beans (33.48%) after 48 h of germination time, respectively. In contrast, the concentrations of anti‐nutrients, such as phytic acid, tannins, and trypsin inhibitors, significantly decreased ( p < 0.05) after 48 h of germination. The findings suggest that incorporating germinated forms of these legumes into diets could provide enhanced health benefits, particularly in terms of cardiovascular health, diabetes management, and overall nutritional intake.