Bioavailability of phenols and flavonoids in processed mung Beans and cowpea
Abstract
Gastrointestinal digestion affects the availability of bioactive compounds in food, but understanding this in legumes is limited. The main objective of the study was to assess the effect of simulated gastrointestinal digestion on the total phenolic content (TPC), total flavonoid content (TFC), and antioxidant capacities of mung beans (MI6) and cowpea (Waruni). Raw and boiled red cowpea (Waruni) and mung beans (MI 6) were digested with synthetic gastrointestinal enzymes, and polyphenol and flavonoid content, phenolic acid composition, and antioxidant capacity were analysed. Results indicated that digested boiled mung beans and red cowpeas had significantly high (p
Fields of Study & Subjects
Phytochemicals and Antioxidant Activities
Food Nutrient Composition and Product Development
Seed and Plant Biochemistry
Publication details
- Journal / source
- Ceylon Journal of Science
- Volume
- 55
- Issue
- 1
- Pages
- 205–211
- Publication date
- 12 February 2026
- Language
- EN