Nutritional Contents and Bioactive Compounds among Several Variants of Dolichos lablab: Fundamental Facts for Functional Food Development

https://doi.org/10.22146/jtbb.81339

Elly Purwanti(1*), Feri Eko Hermanto(2), Wahyu Prihanta(3), Tutut Indria Permana(4), I Gusti Ngurah Agung Wiwekananda(5)

(1) Department of Educational Biology, Faculty of Teacher Training and Education, University of Muhammadiyah Malang, Malang 65144, East Java, Indonesia
(2) Faculty of Animal Sciences, Universitas Brawijaya, Malang 65145, East Java, Indonesia; Bioinformatics Research Center, Indonesian Institute of Bioinformatics (INBIO Indonesia), Malang 65162, East Java, Indonesia
(3) Department of Educational Biology, Faculty of Teacher Training and Education, University of Muhammadiyah Malang, Malang 65144, East Java, Indonesia
(4) Department of Educational Biology, Faculty of Teacher Training and Education, University of Muhammadiyah Malang, Malang 65144, East Java, Indonesia
(5) Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Brawijaya, Malang 65145, East Java, Indonesia
(*) Corresponding Author

Abstract


To date, the data describing various nutritional and secondary metabolites content of Lablab beans is incomplete. Therefore, this study evaluated the nutritional value, secondary metabolites, and antioxidant activity of three different variants of Lablab beans, i.e., brown, black, and cream beans. The results showed that the brown Lablab beans had outperformed other variants according to their nutritional value and flavonoid content with outstanding DPPH scavenging activity. However, the black beans also showed good bioactive contents through their total phenolic percentage with decent reducing activity via the FRAP assay. Those who are keen in developing functional food from Lablab beans should consider this data as a reference.

 


Keywords


Antioxidant; Dolichos lablab; functional food; nutritional value; secondary metabolites

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DOI: https://doi.org/10.22146/jtbb.81339

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