Proximate, antioxidant and colour profile of whole-wheat germinated lima beans chips.

Abstract

Chips were produced from whole wheat and germinated lima bean flour in ratios 100: 0 (control), 95:5, 90:10, 85:15, and 80:20, representing samples AC, BC. CC, DC, and EC, respectively. The proximate, antioxidant properties, and colour profile were determined using standard protocols. Results indicated that incorporating germinated lima bean flour significantly increased the protein and ash contents of the chips, peaking at the 20% substitution level. Conversely, a proportional decrease was observed in crude fibre, crude fat, and carbohydrate levels. Furthermore, the substituted chips showed greater antioxidant activity, showing elevated 1,1-diphenyl-2-picryl hydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and total phenols (TP) levels compared to the 100% whole wheat (control). The colour also indicated higher lightness (L*), whiteness (W*) values for the 100 % whole wheat chips while the substituted chips had higher values for the redness (a*) and yellowness (b*) values. Ultimately, the inclusion of germinated lima beans enhanced the nutritional contents and antioxidant properties of the chips, highlighting their potential as a healthy snacking alternative.