Impact of different processing treatments on techno and biofunctional characteristics of dhaincha (Sesbania aculeate)

Impact of different processing techniques (wet heating, microwave processing, dry heating, soaking, and extrusion) on the techno-biofunctional characteristics of dhaincha (Sesbania aculeate) was investigated to ascertain the most effective method for processing dhaincha to improve its potentiality for utilization. All the processing techniques improved the cooking quality of dhaincha seeds. Thermal processing techniques were effective in reducing antinutrients and enhancing the antioxidant activity in comparison to soaking. Microwave and extrusion processing completely inactivated lectin and trypsin inhibitor activity and reduced 13.48% and 23.68% saponins, respectively. Extrusion treatment resulted in the maximum increase in total phenols (21.94 to 28.48 GAE mg/g) and flavonoids (0.94 to 1.41 QE mg/g) with consequent highest increase in ABTS· + RSA (161.21 to 261.27 TEAC μmol/100g), FRAP (34.97 to 39.04 TEAC μmol/g), reducing power (12.18 to 17.05 AAE mg/g), and metal chelating activity (2.65 to 3.76 mmol EDTAE/100g). Furthermore, extrusion treatment improved techno-functional characteristics and exhibited improvement in the freeze and refrigeration thaw stability in comparison to other methods of processing. Extrusion processing was the most effective method to process dhaincha for improving its techno-biofunctionality.