Abstract
The motive of the study was to find the effect of various concentrations of silver nanoparticles (20, 40, 60, 80, and 100 ppm) on the germination of cowpea beans. The process involved applying silver nanoparticles to cowpea beans for 2 h followed by germination process for 5-days via jute bag. The results demonstrated the concentration of 60 ppm exhibited the longest root length and highest percentage of germination in contrast to the other various samples. moisture content of germinated cowpea treated with 100 ppm silver nanoparticles exhibited 17.32% whereas both non-germinated cowpea flour (C) and germinated cowpea flour (C0) beans had showed a reduction in of ash content and fat content in comparison with other remaining samples. The fiber content of cowpea beans increased up to 80 ppm but decreased to 100 ppm. Moreover, the microstructural investigation of germinated cowpea beans was conducted using scanning electron microscope (SEM). The addition of 60 ppm silver nanoparticles resulted in the highest total phenolic content (148.51 mg GAE/100 g), flavonoids (452.52 mg catechin/100 g) and ferric reducing antioxidant power (FRAP) (9.27 mmol Fe(||) Eq/g). The antioxidant profile was the highest in germinated cowpea beans treated with 80 ppm (85%). Functional properties of germinated sample treated with 60 ppm of silver nanoparticles resulted in improved fat absorption capacity (FAC), Carr’s index and Hausner ratio. Thus, the study revealed that the incorporation of silver nanoparticles into cowpea beans at a concentration of 60 ppm significantly enhanced germination, antioxidant activity, total phenolic content (TPC), germination percentage as compared to other samples.
doi: 10.17756/jfcn.2024-170
Citation: Sattar DS, Jalal Ud Din M, Sattar J. 2024. The Effect of Silver Nanoparticles on Growth, Bioactive Compounds, Antioxidants, Scanning Electron Microscope and Functional Properties on Germination of Cowpea Beans (Vigna unguiculata (L.) Walp). J Food Chem Nanotechnol 10(1): 16-25.
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