Influence of jack bean (Canavalia ensiformis (L) DC) milk processing on bioactive compounds and its antioxidant activity

To seek a possibility of jack bean (Canavalia ensiformis (L) DC) utilized as food, the development milk processing was investigated. The steps included boiling, soaking, grinding and heating. raw beans, boiled soaked extracted liquid separated solid were all freeze dried. Those samples evaluated for total phenolic content (TPC), flavonoid (TFC), DPPH free radical scavenging activity, compared to those materials. increase in TPC TFC during boiling observed, estimated due liberation phenolics by destruction chemical bonds cell matrix, physical matrix heat treatment observed SEM results reported this study. This mentioned that some existed bonded component. Decreasing soaking step migration compounds into water. UHPLC-MS-MS based multivariate analysis showed grouping present methanol extracts dried samples, mentioning its changes processing. Kaempferol glucosides detected quantified study, play an important role changes. considerable concentrations them milk, lead functional drink.