Sprouted Kidney Bean–Plantain Stiff Meal: Unlocking Nutritional, Glycemic Potential and Phytohaemagglutinin Properties

Sprouted Kidney bean (Phaseolus vulgaris) is a nutrient-dense legume containing substantial amounts of protein, dietary fibre, minerals and bioactive compounds. Incorporating kidney bean flour into plantain-based products can complement the nutritional limitations of plantain flour by increasing protein and fibre contents and improving the overall nutrient density of the food. This study investigated the nutritional, functional, phytochemical, antioxidant, glycemic, anti-nutritional and sensory characteristics of stiff meal produced from sprouted kidney bean and unripe plantain flour blends. Five formulations were developed: A (100% unripe plantain flour), B (20% sprouted kidney bean flour + 80% plantain flour), C (30% sprouted kidney bean flour + 70% plantain flour), D (50% sprouted kidney bean flour + 50% plantain flour), and E (100% sprouted kidney bean flour). The flour blends and resulting stiff meals were evaluated for proximate composition, mineral profile, functional properties, physicochemical and pasting characteristics, colour attributes, anti-nutritional factors, qualitative and quantitative phytochemicals, antioxidant activity, phytohemagglutinin (PHA), glycemic index (GI), glycemic load (GL) and sensory acceptability. Increasing sprouted kidney bean incorporation enhanced protein, fibre, ash, selected mineral contents, water and oil absorption capacities, phytochemical constituents and antioxidant activity, while reducing carbohydrate content and altering the pasting and colour characteristics of the products. The incorporation of sprouted kidney bean also influenced the anti-nutritional profile and PHA content of the formulations. Glycemic response showed a progressive reduction with increasing sprouted kidney bean substitution, indicating improved glycemic characteristics compared with the 100% plantain formulation. Sensory evaluation showed that the composite stiff meals remained generally acceptable, although higher levels of bean incorporation produced greater changes in colour, aroma, taste and texture. Overall, the findings demonstrate that sprouted kidney bean–unripe plantain flour blending can be used to develop a nutrient-enriched stiff meal with favorable functional and glycemic characteristics and potential application as a lower-glycemic traditional food.

Sprouted kidney bean; unripe plantain; stiff meal; glycemic index; phytohemagglutinin; functional food.

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