Vegan bean-based product enriched with microgreens: chemical, antioxidant, and sensory evaluation
Main Article Content
Keywords
carotenoids, CATA method, Phaseolus vulgaris L, phytates, phytochemical composition, peptides
Abstract
Beans (Phaseolus vulgaris L.) are an excellent raw material for developing vegan and gluten-free products because of their high content of proteins, dietary fiber, and bioactive compounds. This study aimed to evaluate the chemical composition, antioxidant capacity, and sensory properties of a fermented Tetovac (var.) bean-based product enriched with different microgreens and spices. Notable differences in phytochemical profiles were observed depending on the type of microgreens used. The contents of total phenolics and carotenoids (fresh weight basis) were highest in the sample with radish microgreens and saffron (1.178 mg GAE/g and 47.56 µg/g, respectively), whereas the highest total flavonoid content was recorded in the sample with pea microgreens (5.243 mg RE/g). In contrast, soluble sugar contents did not differ significantly among the samples (P > 0.05). Phytate content decreased in most samples, compared to the control (P < 0.05). Analysis of the protein profile of the sample containing pea microgreens during different storage periods revealed an increase in total protein content, particularly in the fraction of small proteins and peptides. Flavor intensity, sourness, bitterness, and firmness increased gradually during storage. Sensory evaluation revealed that samples containing basil and chive microgreens achieved high overall acceptability and purchase intention, whereas samples with radish microgreens were less acceptable due to pronounced bitterness and sourness.
References
Akillioglu, H.G., and Karakaya, S. 2010. Changes in total phenols, total flavonoids, and antioxidant activities of common beans and pinto beans after soaking, cooking, and in vitro digestion process. Food Science and Biotechnology 19(3): 633–639. 10.1007/s10068-010-0089-8
Alfaro-Diaz, A., Escobedo, A., Luna-Vital, D.A., Castillo-Herrera, G., and Mojica, L. 2023. Common beans as a source of food ingredients: techno-functional and biological potential. Comprehensive Reviews in Food Science and Food Safety 22: 2910–2944. 10.1111/1541-4337.13166
Ali, S.A., Saeed, S.M.G., Sohail, M., Elkhadragy, M.F., Yehia, H.M., and Giuffre, A.M. 2023. Functionalization of pre-gelatinized Urad bean fermented by Saccharomyces cerevisiae MK-157 as a fat replacer and its impact on physico-chemical, micromorphology, nutritional and sensory characteristics of biscuits. Arabian Journal of Chemistry 16(9): 105029. 10.1016/j.arabjc.2023.105029
Aluta, U.P., Aderolu, A.Z., Ishola, I.O., Alyassin, M., Morris, G.A., and Olajide, O.A. 2023. Chemical characterisation of sulfated polysaccharides from the red seaweed Centroceras clavulatum and their in vitro immunostimulatory and antioxidant properties. Food Hydrocolloids for Health 3: 100135. 10.1016/j.fhfh.2023.100135
Añazco, C., Ojeda, P.G., and Guerrero-Wyss, M. 2023. Common beans as a source of amino acids and cofactors for collagen biosynthesis. Nutrients 15(21): 4561. 10.3390/nu15214561
Ares, G., Tárrega, A., Izquierdo, L., and Jaeger, S.R. 2014. Investigation of the number of consumers necessary to obtain stable sample and descriptor configurations from check-all-that-apply (CATA) questions. Food Quality and Preference 31: 135–141. 10.1016/j.foodqual.2013.08.012
Barampama, Z., and Simard, R.E. 1995. Effects of soaking, cooking and fermentation on composition, in vitro starch digestibility and nutritive value of common beans. Plant Foods for Human Nutrition 48: 349–365. 10.1007/BF01088494
Bell, L., Oloyede, O.O., Lignou, S., Wagstaff, C., and Methven, L. 2018. Taste and flavor perceptions of glucosinolates, isothiocyanates, and related compounds. Molecular nutrition & food research. 62(18): 1700990. 10.1002/mnfr.201700990
Benton Jones, J. Jr 2001. Laboratory Guide for Conducting Soil Tests and Plant Analysis. CRC Press, Boca Raton, FL.
Bhaswant, M., Shanmugam, D.K., Miyazawa, T., Abe, C., and Miyazawa, T. 2023. Microgreens—a comprehensive review of bioactive molecules and health benefits. Molecules 28: 867. 10.3390/molecules28020867
Bonsu, B.B., Duah Boateng, I., and Boateng, C. 2025. Recent advances in bioactive peptides from fermented plant-based foods and their bioactivities. Food Chemistry X, 32: 103291. 10.1016/j.fochx.2025.103291
Buck, D., and Kemp, S.E. 2018. Check-all-that-apply and free choice description. In: Kemp, S.E., Hort, J., and Hollowood, T. (eds.) Descriptive Analysis in Sensory Evaluation. John Wiley, Chichester, West Sussex, UK, pp. 579–607.
Davies, M.J. 2005. The oxidative environment and protein damage. Biochimica et Biophysica Acta 1703: 93–109. 10.1016/j.bbapap.2004.08.007
de Carvalho, L.M.J., Gomes, P.B., de Oliveira Godoy, R.L., Pacheco, S., do Monte, P.H.F., de Carvalho, J.L.V., Nutti, M.R., Neves, A.C.L., Vieira, A.C.R.A., and Ramos, S.R.R. 2012. Total carotenoid content, α-carotene and β-carotene of landrace pumpkins (Cucurbita moschata Duch): a preliminary study. Food Research International 47(2): 337–340. 10.1016/j.foodres.2011.07.040
de Fatima Garcia, B., de Barros, M., and de Souza Rocha, T. 2021. Bioactive peptides from beans with the potential to decrease the risk of developing noncommunicable chronic diseases. Critical Reviews in Food Science and Nutrition 61(12): 2003–2021. 10.1080/10408398.2020.1768047
Delarue, J. 2014. Flash profile. In: Varela, P., and Ares, G. (eds.) Novel Techniques in Sensory Characterization and Consumer Profiling. CRC Press, Boca Raton, FL, pp. 175–205.
Dhaka, A.S., Dikshit, H.K., Mishra, G.P., Tontang, M.T., Meena, N.L., Kumar, R.R., Ramesh, S.V., Narwal, S., Aski, M., Thimmegowda, V., Gupta, S., Nair, R.M., and Praveen, S. 2023. Evaluation of growth conditions, antioxidant potential, and sensory attributes of six diverse microgreens species. Agriculture 13: 676. 10.3390/agriculture13030676
Dimidi, E., Cox, S.R., Rossi, M., and Whelan, K. 2019. Fermented foods: definitions and characteristics, impact on the gut microbiota and effects on gastrointestinal health and disease. Nutrients 11(8): 1806. 10.3390/nu11081806
Dimopoulou, M., Vareltzis, P., and Gortzi, O. 2024. A systematic review of the twelve most popular bean varieties, highlighting their potential as functional foods based on the health benefits derived from their nutritional profiles, focused on non--communicable diseases. Applied Sciences 14: 10215. 10.3390/app142210215
Dubois, M., Gilles, K.A., Hamilton, J.K., Rebers, P.A., and Smith, F.A.J.N 1951. A colorimetric method for the determination of sugars. Nature 168(4265): 167. 10.1038/168167a0
Elmore, J.R., Heymann, H., Johnson, J., and Hewett, J.E. 1999. Preference mapping: relating acceptance of “creaminess” to a descriptive sensory map of a semi-solid. Food Quality and Preference 10(6): 465–475. 10.1016/S0950-3293(99)00046-4
Ferreira, K.C., Bento, J.A.C., Caliari, M., Bassinello, P.Z., and Berrios, J.D.J. 2022. Dry bean proteins: extraction methods, functionality, and application in products for human consumption. Cereal Chemistry 99(1): 67–77. 10.1002/cche.10514
Folch, J., Lees, M., and Stanley, G.S. 1957. A simple method for the isolation and purification of total lipides from animal tissues. Journal of Biological Chemistry 226(1): 497–509. 10.1016/S0021-9258(18)64849-5
Food and Agriculture Organization (FAO). 2023. Crops and Livestock Products. FAO, Rome, Italy. Available at: https://www.fao.org/faostat/en/#data/QCL (Accessed: 19.5.2025).
Food and Agriculture Organization (FAO). 2025. Bean Recipe. FAO Open Knowledge Repository, Rome, Italy. Available at: https://openknowledge.fao.org/search?spc.page=1&query=bean%20recipe (Accessed: 15.1.2025).
Giuberti, G., Gallo, A., Cerioli, C., Fortunati, P., and Masoero, F. 2015. Cooking quality and starch digestibility of gluten free pasta using new bean flour. Food Chemistry 175: 43–49. 10.1016/j.foodchem.2014.11.127
Giuffrè, D., and Giuffrè, A.M. 2024. Fermentation technology and functional foods. Frontiers in Bioscience-Elite 16(1): 8. 10.31083/j.fbe1601008
González, R.E., and Vargas, V.C.S. 2025. Nutritional and functional composition of microgreens: a comparison of various species. Biology and Life Sciences Forum 40(1): 25. 10.3390/blsf2024040025
Hecht, K.A., O’Donnell, A.F., and Brodsky, J.L. 2014. The proteolytic landscape of the yeast vacuole. Cellular Logistics 4: e28023. 10.4161/cl.28023
Heymann, H., King, E.S., and Hopfer, H. 2014. Classical descriptive analysis. In: Varela, P., and Ares, G. (eds.) Novel Techniques in Sensory Characterization and Consumer Profiling. CRC Press, Boca Raton, FL, pp. 9–40.
Hough, G., Wakeling, I., Mucci, A., Chambers IV, E., Gallardo, I.M., and Alves, L.R. 2006. Number of consumers necessary for-sensory acceptability tests. Food Quality and Preference 17(6): 522–526. 10.1016/j.foodqual.2005.07.002
Hu, K., Huang, H., Li, H., Wei, Y., and Yao, C. 2023. Legume-derived bioactive peptides in type 2 diabetes: opportunities and challenges. Nutrients 15: 1096. 10.3390/nu15051096
International Organization for Standardization (ISO). 2004. Cheese and Processed Cheese–Determination of the Total Solids Content (Reference Method), ISO 5534:2004. ISO, Geneva, Switzerland.
International Organization for Standardization (ISO). 2013. Cereals and Pulses–Determination of the Nitrogen Content and Calculation of the Crude Protein Content-Kjeldahl Method, ISO 20483:2013. ISO, Geneva, Switzerland.
Jung, W.Y., Jung, J.Y., Lee, H.J., and Jeon, C.O. 2016. Functional characterization of bacterial communities responsible for fermentation of Doenjang: a traditional Korean fermented soybean paste. Frontiers in Microbiology 7: 827. 10.3389/fmicb.2016.00827
Kilibarda, S.N., Vuković, S.Z., Milinčić, D.D., Mačukanović-Jocić, M.P., Jarić, S., and Kostić, A.Ž. 2021. Phytochemical and antioxidant properties of Athamanta turbith (L.) Brot collected from Serbia. Biology and Life Sciences Forum 11(1): 30. 10.3390/IECPS2021-11947
Kostić, A.Ž., Milinčić, D.D., Nedić, N., Gašić, U.M., -Špirović Trifunović, B., Vojt, D., Tešić, Ž.Lj., and Pešić, M.B. 2021a. Phytochemical profile and antioxidant properties of bee-collected artichoke (Cynara scolymus) pollen. Antioxidants 10(7): 1091. 10.3390/antiox10071091
Kostić, A.Ž., Milinčić, D.D., Stanisavljević, N.S., Gašić, U.M., Lević, S., Kojić, M.O., Tešić, Ž.Lj., Nedović, V., Barać, M.B., and Pešić, M.B. 2021b. Polyphenol bioaccessibility and antioxidant properties of in vitro digested spray-dried thermally-treated skimmed goat milk enriched with pollen. Food Chemistry 351: 129310. 10.1016/j.foodchem.2021.129310
Lawless, H.T., and Heymann, H. 2010. Sensory Evaluation of Food: Principles and Practices, 2nd edition. Springer, New York, NY.
Lee, Y.-J., Kim, M.-A., and Lee, H.-S. 2023. The superior performance of the two-step rating-based double-faced applicability (DFA) test to the check-all-that-apply (CATA) question. Food Quality and Preference 104: 104751. 10.1016/j.foodqual.2022.104751
Lin, L.Z., Harnly, J.M., Pastor-Corrales, M.S., and Luthria, D.L. 2008. The polyphenolic profiles of common bean (Phaseolus vulgaris L.). Food Chemistry 107(1): 399–410. 10.1016/j.foodchem.2007.08.038
Liu, W., Dun, M., Liu, X., Zhang, G., and Ling, J. 2022. Effects on total phenolic and flavonoid content, antioxidant properties, and angiotensin I-converting enzyme inhibitory activity of beans by solid-state fermentation with Cordyceps militaris. International Journal of Food Properties 25(1): 477–491. 10.1080/10942912.2022.2048009
Liu, L., Li, G., Cui, L., Cai, R., Yuan, Y., Gao, Z., Yue, T., and Wang, Z. 2024. The health benefits of fermented fruits and vegetables and their underlying mechanisms. Comprehensive Reviews in Food Science and Food Safety 23: e70072. 10.1111/1541-4337.70072
Ljubobratović, U., Fazekas, G., Koljukaj, A., Ristović, T., Vass, V., Ardó, L., Stanisavljević, N., Vukotić, G., Pešić, M., Milinčić Kostić, A., and Lukić J. 2021. Pike-perch larvae growth in response to administration of lactobacilli-enriched inert feed during first feeding. Aquaculture 542: 736901. 10.1016/j.aquaculture.2021.736901
Meenu, M., Chen, P., Mradula, M., Chang, S.K.C., and Xu, B. 2023. New insights into chemical compositions and health--promoting effects of black beans (Phaseolus vulgaris L.). Food Frontiers 4(9): 1019–1038. 10.1002/fft2.246
Montoya, C.A., Leterme, P., Victoria, N.F., Toro, O., Souffrant, W.B., Beebe, S., and Lallès, J.P. 2008. Susceptibility of phaseolin to in vitro proteolysis is highly variable across common bean varieties (Phaseolus vulgaris). Journal of Agricultural and Food Chemistry 56(6): 2183–2191. 10.1021/jf072576e
Morales-de Leon, J.C., Vazquez-Mata, N., Torres, N., Gil-Zenteno, L., and Bressani, R. 2007. Preparation and characterization of protein isolate from fresh and hardened beans (Phaseolus-vulgaris L.). Journal of Food Science 72(2): C96–C102. 10.1111/j.1750-3841.2006.00244.x
Morgan, P.T., Carson, B.P., and Witard, O.C. 2024. Dietary-protein considerations in a sustainable and ageing world: a narrative review with a focus on greenhouse gas emissions and skeletal muscle remodelling and maintenance. BMC Musculoskeletal Disorders 25(1): 1030. 10.1186/s12891-024-07945-6
Mundi, S., and Aluko, R.E. 2012. Physicochemical and functional properties of kidney bean albumin and globulin protein fractions. Food Research International 48(1): 299–306. 10.1016/j.foodres.2012.04.006
Nartea, A., Kuhalskaya, A., Fanesi, B., Orhotohwo, O.L., Susek, K., Rocchetti, L., Di Vittori, V., Bitocchi, E., Pacetti, D., and Papa, R. 2023. Legume byproducts as ingredients for food applications: preparation, nutrition, bioactivity, and techno-functional properties. Comprehensive Reviews in Food Science and Food Safety 22(3): 1953–1985. 10.1111/1541-4337.13137
Ngoh, Y.-Y., and Gan, C.-Y. 2018. Identification of Pinto bean peptides with inhibitory effects on α-amylase and angiotensin converting enzyme (ACE) activities using an integrated-bioinformatics-assisted approach. Food Chemistry 267: 124–131. 10.1016/j.foodchem.2017.04.166
Ohashi, Y., Onuma, R., Naganuma, T., Ogawa, T., Naude, R., Nokihara, K., and Muramoto, K. 2015. Antioxidant properties of tripeptides revealed by a comparison of six different assays. Food Science and Technology Research 21(5): 695–704. 10.3136/fstr.21.695
Onwurafor, E.U., Onweluzo, J.C., and Ezeoke, A.M. 2014. Effect of fermentation methods on chemical and microbial properties of mung bean (Vigna radiata) flour. Nigerian Food Journal 32(1): 89–96. 10.1016/S0189-7241(15)30100-4
Peres Fabbri, L., Cavallero, A., Vidotto, F., and Gabriele, M. 2024. Bioactive peptides from fermented foods: production approaches, sources, and potential health benefits. Foods 13: 3369. 10.3390/foods13213369
Popović-Djordjević, B.J., Katanić Stanković, J.S., Mihailović, V., and Akram, M. 2021. Biochemistry and metabolism. Ch. 1 In: Galanakis, C. (ed) Saffron. Academic Press, London, UK, pp. 1–40. 10.1016/B978-0-12-821219-6.00001-4
Prieto, P., Pineda, M., and Aguilar, M. 1999. Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphomolybdenum complex: specific application to the determination of vitamin E. Analytical Biochemistry 269(2): 337–341.
Rawat, K., Jain, M., and Pahuja, A. 2024. Microgreens: a review on bioactive compounds, sensory acceptance and utilisation in functional food development. Defence Life Science Journal 9: 224–232. 10.14429/dlsj.9.19203
Rohaman, M.M. 1990. Lipid composition of cocoa beans during fermentation. Warta IHP (Journal of Agro-based Industry) 7: 35-40.
Romano, R., Brockhoff, P.B., Hersleth, M., Tomic, O., and Næs, T. 2008. Correcting for different use of the scale and the need for further analysis of individual differences in sensory analysis. Food Quality and Preference 19(2): 197–209. 10.1016/j.foodqual.2007.06.008
Saharan, P., Sadh, P.K., Duhan, S., and Duhan, J.S. 2020. Bio-enrichment of phenolic, flavonoids content and antioxidant activity of commonly used pulses by solid-state fermentation. Journal of Food Measurement and Characterization 14(3): 1497–1510. 10.1007/s11694-020-00399-z
Sandhu, J.S., and Chaturvedi, S.K. 2025. Legumes crops cultivation for food, feed and soil health, Ch. 4. In: Jimenez-Lopez, J.C., and Escudero-Feliu, J. (eds.) Legume Crops for Food Security-Cultivation and Benefits: Cultivation and Benefits. IntechOpen, London, UK, p. 75. Available at: https://www.intechopen.com/chapters/1173727
Sarker, A., Chakraborty, S., and Roy, M. 2020. Dark red kidney bean (Phaseolus vulgaris L.) protein hydrolysates inhibit the growth of oxidizing substances in plain yogurt. Journal of Agriculture and Food Research 2: 100062. 10.1016/j.jafr.2020.100062
Schraidt, M. 2009. Appendix L: Penalty analysis or mean drop analysis. In: Rothman, L., and Parker, M.J. (eds.) ASTM Manual Series: MNL 63 – Just-About-Right (JAR) Scales: Design, Usage, Benefits and Risks. ASTM International, Bridgeport, NJ, pp. 50–53.
Senate of the University of Belgrade. 2016. The code of professional ethics of the University of Belgrade. Official Gazette of the Republic of Serbia 189: 16.
Shchypanskyi, S., Raksha, N., Vovk, T., Halenova, T., and Savchuk, O. 2025. Antioxidant properties of common bean (Phaseolus vulgaris) husk-derived peptides. Journal of Natural and Applied Sciences 17(1): 200–204. 10.31018/jans.v17i1.6247
Shimelis, E.A., and Rakshit, S.K. 2005. Proximate composition and physico-chemical properties of improved dry bean (Phaseolus vulgaris L.) varieties grown in Ethiopia. Food Science and Technology (LWT) 38(4): 331–338. 10.1016/j.lwt.2004.07.002
Sparvoli, F., Giofré, S., Cominelli, E., Avite, E., Giuberti, G., Luongo, D., Gatti, E., Cianciabella, M., Daniele, G.M., Rossi, M., and Predieri, S. 2021. Sensory characteristics and nutritional quality of food products made with a biofortified and lectin free common bean (Phaseolus vulgaris L.) flour. Nutrients 13(12): 4517. 10.3390/nu13124517
Stajčić, S., Ćetković, G., Tumbas Šaponjac, V., Travičić, V., Ilić, P., Brunet, S., and Tomić, A. 2024. Bioactive compounds and the antioxidant activity of selected vegetable microgreens: a correlation study. Processes 12(8): 1743. 10.3390/pr12081743
Tarahi, M. 2024. The potential application of mung bean (Vigna radiata L.) protein in plant-based food analogs: a review. Legume Science 6: e70011. 10.1002/leg3.70011
Thakaew, R., Jaiwongsa, S., Pumas, C., and Chaiklangmuang, S. 2024. Protein enhancement in low-grade maize by fermentation with yeast and bacteria. Journal of Food and Nutrition Research 12(5): 246–254. 10.12691/jfnr-12-5-3
Tomic, N., Dojnov, B., Miocinovic, J., Tomasevic, I., Smigic, N., Djekic, I., and Vujcic, Z. 2017. Enrichment of yoghurt with insoluble dietary fiber from triticale–a sensory perspective. Food Science and Technology (LWT) 80: 59–66. 10.1016/j.lwt.2017.02.008
Tomic, N., Smigic, N., Udovicki, B., and Djekic, I. 2024. Influence of drinking cups of different materials on emotional and acceptance responses, and perception of sensory attributes of soft drinks. Food Quality and Preference 120: 105252. 10.1016/j.foodqual.2024.105252
Uebersax, M.A., Cichy, K.A., Gomez, F.E., Porch, T.G., Heitholt, J., Osorno, J.M., Kamfwa, K., Snapp, S.S., and Bales, S. 2023. Dry beans (Phaseolus vulgaris L.) as a vital component of sustainable agriculture and food security–a review. Legume Science 5(1): e155. 10.1002/leg3.155
Vasić, M., Vujičić, B.L., Tepić, A., Gvozdanović-Varga, J., and Šumić, Z. 2009. Dietary fiber content in some dry beans. Acta Periodica Technologica 40: 103–110. 10.2298/APT0940103V
Wesley, S.D., André, B.H.M., and Clerici, M.T.P.S. 2021. Gluten-free rice & bean biscuit: characterization of a new food product. Heliyon 7(1): e05956. 10.1016/j.heliyon.2021.e05956
Yimer, A., Forsido, S.F., Addis, G., and Ayelign, A. 2023. Nutritional composition of some wild edible plants consumed in Southwest Ethiopia. Heliyon 9(6): e16541. 10.1016/j.heliyon.2023.e16541
Zeb, A. 2015. Phenolic profile and antioxidant potential of wild watercress (Nasturtium officinale L.). SpringerPlus 4(1): 714. 10.1186/s40064-015-1514-5
Zhao, L., Liu, X., Wang, S., Yin, Z., An, T., Zhang, J., and Liu, Y. 2024 Research progress on fermentation-produced plant-derived bioactive peptides. Frontiers in Pharmacology 15: 1438947. 10.3389/fphar.2024.1438947
Zhong, Y., Jia, Z., Zhou, H., Zhang, D., Li, G., and Yu, J. 2023. Comparative analysis of volatile compounds from four radish microgreen cultivars based on ultrasonic cell disruption and HS-SPME/GC–MS. International Journal of Molecular Sciences 24(19): 14988. 10.3390/ijms241914988
Alfaro-Diaz, A., Escobedo, A., Luna-Vital, D.A., Castillo-Herrera, G., and Mojica, L. 2023. Common beans as a source of food ingredients: techno-functional and biological potential. Comprehensive Reviews in Food Science and Food Safety 22: 2910–2944. 10.1111/1541-4337.13166
Ali, S.A., Saeed, S.M.G., Sohail, M., Elkhadragy, M.F., Yehia, H.M., and Giuffre, A.M. 2023. Functionalization of pre-gelatinized Urad bean fermented by Saccharomyces cerevisiae MK-157 as a fat replacer and its impact on physico-chemical, micromorphology, nutritional and sensory characteristics of biscuits. Arabian Journal of Chemistry 16(9): 105029. 10.1016/j.arabjc.2023.105029
Aluta, U.P., Aderolu, A.Z., Ishola, I.O., Alyassin, M., Morris, G.A., and Olajide, O.A. 2023. Chemical characterisation of sulfated polysaccharides from the red seaweed Centroceras clavulatum and their in vitro immunostimulatory and antioxidant properties. Food Hydrocolloids for Health 3: 100135. 10.1016/j.fhfh.2023.100135
Añazco, C., Ojeda, P.G., and Guerrero-Wyss, M. 2023. Common beans as a source of amino acids and cofactors for collagen biosynthesis. Nutrients 15(21): 4561. 10.3390/nu15214561
Ares, G., Tárrega, A., Izquierdo, L., and Jaeger, S.R. 2014. Investigation of the number of consumers necessary to obtain stable sample and descriptor configurations from check-all-that-apply (CATA) questions. Food Quality and Preference 31: 135–141. 10.1016/j.foodqual.2013.08.012
Barampama, Z., and Simard, R.E. 1995. Effects of soaking, cooking and fermentation on composition, in vitro starch digestibility and nutritive value of common beans. Plant Foods for Human Nutrition 48: 349–365. 10.1007/BF01088494
Bell, L., Oloyede, O.O., Lignou, S., Wagstaff, C., and Methven, L. 2018. Taste and flavor perceptions of glucosinolates, isothiocyanates, and related compounds. Molecular nutrition & food research. 62(18): 1700990. 10.1002/mnfr.201700990
Benton Jones, J. Jr 2001. Laboratory Guide for Conducting Soil Tests and Plant Analysis. CRC Press, Boca Raton, FL.
Bhaswant, M., Shanmugam, D.K., Miyazawa, T., Abe, C., and Miyazawa, T. 2023. Microgreens—a comprehensive review of bioactive molecules and health benefits. Molecules 28: 867. 10.3390/molecules28020867
Bonsu, B.B., Duah Boateng, I., and Boateng, C. 2025. Recent advances in bioactive peptides from fermented plant-based foods and their bioactivities. Food Chemistry X, 32: 103291. 10.1016/j.fochx.2025.103291
Buck, D., and Kemp, S.E. 2018. Check-all-that-apply and free choice description. In: Kemp, S.E., Hort, J., and Hollowood, T. (eds.) Descriptive Analysis in Sensory Evaluation. John Wiley, Chichester, West Sussex, UK, pp. 579–607.
Davies, M.J. 2005. The oxidative environment and protein damage. Biochimica et Biophysica Acta 1703: 93–109. 10.1016/j.bbapap.2004.08.007
de Carvalho, L.M.J., Gomes, P.B., de Oliveira Godoy, R.L., Pacheco, S., do Monte, P.H.F., de Carvalho, J.L.V., Nutti, M.R., Neves, A.C.L., Vieira, A.C.R.A., and Ramos, S.R.R. 2012. Total carotenoid content, α-carotene and β-carotene of landrace pumpkins (Cucurbita moschata Duch): a preliminary study. Food Research International 47(2): 337–340. 10.1016/j.foodres.2011.07.040
de Fatima Garcia, B., de Barros, M., and de Souza Rocha, T. 2021. Bioactive peptides from beans with the potential to decrease the risk of developing noncommunicable chronic diseases. Critical Reviews in Food Science and Nutrition 61(12): 2003–2021. 10.1080/10408398.2020.1768047
Delarue, J. 2014. Flash profile. In: Varela, P., and Ares, G. (eds.) Novel Techniques in Sensory Characterization and Consumer Profiling. CRC Press, Boca Raton, FL, pp. 175–205.
Dhaka, A.S., Dikshit, H.K., Mishra, G.P., Tontang, M.T., Meena, N.L., Kumar, R.R., Ramesh, S.V., Narwal, S., Aski, M., Thimmegowda, V., Gupta, S., Nair, R.M., and Praveen, S. 2023. Evaluation of growth conditions, antioxidant potential, and sensory attributes of six diverse microgreens species. Agriculture 13: 676. 10.3390/agriculture13030676
Dimidi, E., Cox, S.R., Rossi, M., and Whelan, K. 2019. Fermented foods: definitions and characteristics, impact on the gut microbiota and effects on gastrointestinal health and disease. Nutrients 11(8): 1806. 10.3390/nu11081806
Dimopoulou, M., Vareltzis, P., and Gortzi, O. 2024. A systematic review of the twelve most popular bean varieties, highlighting their potential as functional foods based on the health benefits derived from their nutritional profiles, focused on non--communicable diseases. Applied Sciences 14: 10215. 10.3390/app142210215
Dubois, M., Gilles, K.A., Hamilton, J.K., Rebers, P.A., and Smith, F.A.J.N 1951. A colorimetric method for the determination of sugars. Nature 168(4265): 167. 10.1038/168167a0
Elmore, J.R., Heymann, H., Johnson, J., and Hewett, J.E. 1999. Preference mapping: relating acceptance of “creaminess” to a descriptive sensory map of a semi-solid. Food Quality and Preference 10(6): 465–475. 10.1016/S0950-3293(99)00046-4
Ferreira, K.C., Bento, J.A.C., Caliari, M., Bassinello, P.Z., and Berrios, J.D.J. 2022. Dry bean proteins: extraction methods, functionality, and application in products for human consumption. Cereal Chemistry 99(1): 67–77. 10.1002/cche.10514
Folch, J., Lees, M., and Stanley, G.S. 1957. A simple method for the isolation and purification of total lipides from animal tissues. Journal of Biological Chemistry 226(1): 497–509. 10.1016/S0021-9258(18)64849-5
Food and Agriculture Organization (FAO). 2023. Crops and Livestock Products. FAO, Rome, Italy. Available at: https://www.fao.org/faostat/en/#data/QCL (Accessed: 19.5.2025).
Food and Agriculture Organization (FAO). 2025. Bean Recipe. FAO Open Knowledge Repository, Rome, Italy. Available at: https://openknowledge.fao.org/search?spc.page=1&query=bean%20recipe (Accessed: 15.1.2025).
Giuberti, G., Gallo, A., Cerioli, C., Fortunati, P., and Masoero, F. 2015. Cooking quality and starch digestibility of gluten free pasta using new bean flour. Food Chemistry 175: 43–49. 10.1016/j.foodchem.2014.11.127
Giuffrè, D., and Giuffrè, A.M. 2024. Fermentation technology and functional foods. Frontiers in Bioscience-Elite 16(1): 8. 10.31083/j.fbe1601008
González, R.E., and Vargas, V.C.S. 2025. Nutritional and functional composition of microgreens: a comparison of various species. Biology and Life Sciences Forum 40(1): 25. 10.3390/blsf2024040025
Hecht, K.A., O’Donnell, A.F., and Brodsky, J.L. 2014. The proteolytic landscape of the yeast vacuole. Cellular Logistics 4: e28023. 10.4161/cl.28023
Heymann, H., King, E.S., and Hopfer, H. 2014. Classical descriptive analysis. In: Varela, P., and Ares, G. (eds.) Novel Techniques in Sensory Characterization and Consumer Profiling. CRC Press, Boca Raton, FL, pp. 9–40.
Hough, G., Wakeling, I., Mucci, A., Chambers IV, E., Gallardo, I.M., and Alves, L.R. 2006. Number of consumers necessary for-sensory acceptability tests. Food Quality and Preference 17(6): 522–526. 10.1016/j.foodqual.2005.07.002
Hu, K., Huang, H., Li, H., Wei, Y., and Yao, C. 2023. Legume-derived bioactive peptides in type 2 diabetes: opportunities and challenges. Nutrients 15: 1096. 10.3390/nu15051096
International Organization for Standardization (ISO). 2004. Cheese and Processed Cheese–Determination of the Total Solids Content (Reference Method), ISO 5534:2004. ISO, Geneva, Switzerland.
International Organization for Standardization (ISO). 2013. Cereals and Pulses–Determination of the Nitrogen Content and Calculation of the Crude Protein Content-Kjeldahl Method, ISO 20483:2013. ISO, Geneva, Switzerland.
Jung, W.Y., Jung, J.Y., Lee, H.J., and Jeon, C.O. 2016. Functional characterization of bacterial communities responsible for fermentation of Doenjang: a traditional Korean fermented soybean paste. Frontiers in Microbiology 7: 827. 10.3389/fmicb.2016.00827
Kilibarda, S.N., Vuković, S.Z., Milinčić, D.D., Mačukanović-Jocić, M.P., Jarić, S., and Kostić, A.Ž. 2021. Phytochemical and antioxidant properties of Athamanta turbith (L.) Brot collected from Serbia. Biology and Life Sciences Forum 11(1): 30. 10.3390/IECPS2021-11947
Kostić, A.Ž., Milinčić, D.D., Nedić, N., Gašić, U.M., -Špirović Trifunović, B., Vojt, D., Tešić, Ž.Lj., and Pešić, M.B. 2021a. Phytochemical profile and antioxidant properties of bee-collected artichoke (Cynara scolymus) pollen. Antioxidants 10(7): 1091. 10.3390/antiox10071091
Kostić, A.Ž., Milinčić, D.D., Stanisavljević, N.S., Gašić, U.M., Lević, S., Kojić, M.O., Tešić, Ž.Lj., Nedović, V., Barać, M.B., and Pešić, M.B. 2021b. Polyphenol bioaccessibility and antioxidant properties of in vitro digested spray-dried thermally-treated skimmed goat milk enriched with pollen. Food Chemistry 351: 129310. 10.1016/j.foodchem.2021.129310
Lawless, H.T., and Heymann, H. 2010. Sensory Evaluation of Food: Principles and Practices, 2nd edition. Springer, New York, NY.
Lee, Y.-J., Kim, M.-A., and Lee, H.-S. 2023. The superior performance of the two-step rating-based double-faced applicability (DFA) test to the check-all-that-apply (CATA) question. Food Quality and Preference 104: 104751. 10.1016/j.foodqual.2022.104751
Lin, L.Z., Harnly, J.M., Pastor-Corrales, M.S., and Luthria, D.L. 2008. The polyphenolic profiles of common bean (Phaseolus vulgaris L.). Food Chemistry 107(1): 399–410. 10.1016/j.foodchem.2007.08.038
Liu, W., Dun, M., Liu, X., Zhang, G., and Ling, J. 2022. Effects on total phenolic and flavonoid content, antioxidant properties, and angiotensin I-converting enzyme inhibitory activity of beans by solid-state fermentation with Cordyceps militaris. International Journal of Food Properties 25(1): 477–491. 10.1080/10942912.2022.2048009
Liu, L., Li, G., Cui, L., Cai, R., Yuan, Y., Gao, Z., Yue, T., and Wang, Z. 2024. The health benefits of fermented fruits and vegetables and their underlying mechanisms. Comprehensive Reviews in Food Science and Food Safety 23: e70072. 10.1111/1541-4337.70072
Ljubobratović, U., Fazekas, G., Koljukaj, A., Ristović, T., Vass, V., Ardó, L., Stanisavljević, N., Vukotić, G., Pešić, M., Milinčić Kostić, A., and Lukić J. 2021. Pike-perch larvae growth in response to administration of lactobacilli-enriched inert feed during first feeding. Aquaculture 542: 736901. 10.1016/j.aquaculture.2021.736901
Meenu, M., Chen, P., Mradula, M., Chang, S.K.C., and Xu, B. 2023. New insights into chemical compositions and health--promoting effects of black beans (Phaseolus vulgaris L.). Food Frontiers 4(9): 1019–1038. 10.1002/fft2.246
Montoya, C.A., Leterme, P., Victoria, N.F., Toro, O., Souffrant, W.B., Beebe, S., and Lallès, J.P. 2008. Susceptibility of phaseolin to in vitro proteolysis is highly variable across common bean varieties (Phaseolus vulgaris). Journal of Agricultural and Food Chemistry 56(6): 2183–2191. 10.1021/jf072576e
Morales-de Leon, J.C., Vazquez-Mata, N., Torres, N., Gil-Zenteno, L., and Bressani, R. 2007. Preparation and characterization of protein isolate from fresh and hardened beans (Phaseolus-vulgaris L.). Journal of Food Science 72(2): C96–C102. 10.1111/j.1750-3841.2006.00244.x
Morgan, P.T., Carson, B.P., and Witard, O.C. 2024. Dietary-protein considerations in a sustainable and ageing world: a narrative review with a focus on greenhouse gas emissions and skeletal muscle remodelling and maintenance. BMC Musculoskeletal Disorders 25(1): 1030. 10.1186/s12891-024-07945-6
Mundi, S., and Aluko, R.E. 2012. Physicochemical and functional properties of kidney bean albumin and globulin protein fractions. Food Research International 48(1): 299–306. 10.1016/j.foodres.2012.04.006
Nartea, A., Kuhalskaya, A., Fanesi, B., Orhotohwo, O.L., Susek, K., Rocchetti, L., Di Vittori, V., Bitocchi, E., Pacetti, D., and Papa, R. 2023. Legume byproducts as ingredients for food applications: preparation, nutrition, bioactivity, and techno-functional properties. Comprehensive Reviews in Food Science and Food Safety 22(3): 1953–1985. 10.1111/1541-4337.13137
Ngoh, Y.-Y., and Gan, C.-Y. 2018. Identification of Pinto bean peptides with inhibitory effects on α-amylase and angiotensin converting enzyme (ACE) activities using an integrated-bioinformatics-assisted approach. Food Chemistry 267: 124–131. 10.1016/j.foodchem.2017.04.166
Ohashi, Y., Onuma, R., Naganuma, T., Ogawa, T., Naude, R., Nokihara, K., and Muramoto, K. 2015. Antioxidant properties of tripeptides revealed by a comparison of six different assays. Food Science and Technology Research 21(5): 695–704. 10.3136/fstr.21.695
Onwurafor, E.U., Onweluzo, J.C., and Ezeoke, A.M. 2014. Effect of fermentation methods on chemical and microbial properties of mung bean (Vigna radiata) flour. Nigerian Food Journal 32(1): 89–96. 10.1016/S0189-7241(15)30100-4
Peres Fabbri, L., Cavallero, A., Vidotto, F., and Gabriele, M. 2024. Bioactive peptides from fermented foods: production approaches, sources, and potential health benefits. Foods 13: 3369. 10.3390/foods13213369
Popović-Djordjević, B.J., Katanić Stanković, J.S., Mihailović, V., and Akram, M. 2021. Biochemistry and metabolism. Ch. 1 In: Galanakis, C. (ed) Saffron. Academic Press, London, UK, pp. 1–40. 10.1016/B978-0-12-821219-6.00001-4
Prieto, P., Pineda, M., and Aguilar, M. 1999. Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphomolybdenum complex: specific application to the determination of vitamin E. Analytical Biochemistry 269(2): 337–341.
Rawat, K., Jain, M., and Pahuja, A. 2024. Microgreens: a review on bioactive compounds, sensory acceptance and utilisation in functional food development. Defence Life Science Journal 9: 224–232. 10.14429/dlsj.9.19203
Rohaman, M.M. 1990. Lipid composition of cocoa beans during fermentation. Warta IHP (Journal of Agro-based Industry) 7: 35-40.
Romano, R., Brockhoff, P.B., Hersleth, M., Tomic, O., and Næs, T. 2008. Correcting for different use of the scale and the need for further analysis of individual differences in sensory analysis. Food Quality and Preference 19(2): 197–209. 10.1016/j.foodqual.2007.06.008
Saharan, P., Sadh, P.K., Duhan, S., and Duhan, J.S. 2020. Bio-enrichment of phenolic, flavonoids content and antioxidant activity of commonly used pulses by solid-state fermentation. Journal of Food Measurement and Characterization 14(3): 1497–1510. 10.1007/s11694-020-00399-z
Sandhu, J.S., and Chaturvedi, S.K. 2025. Legumes crops cultivation for food, feed and soil health, Ch. 4. In: Jimenez-Lopez, J.C., and Escudero-Feliu, J. (eds.) Legume Crops for Food Security-Cultivation and Benefits: Cultivation and Benefits. IntechOpen, London, UK, p. 75. Available at: https://www.intechopen.com/chapters/1173727
Sarker, A., Chakraborty, S., and Roy, M. 2020. Dark red kidney bean (Phaseolus vulgaris L.) protein hydrolysates inhibit the growth of oxidizing substances in plain yogurt. Journal of Agriculture and Food Research 2: 100062. 10.1016/j.jafr.2020.100062
Schraidt, M. 2009. Appendix L: Penalty analysis or mean drop analysis. In: Rothman, L., and Parker, M.J. (eds.) ASTM Manual Series: MNL 63 – Just-About-Right (JAR) Scales: Design, Usage, Benefits and Risks. ASTM International, Bridgeport, NJ, pp. 50–53.
Senate of the University of Belgrade. 2016. The code of professional ethics of the University of Belgrade. Official Gazette of the Republic of Serbia 189: 16.
Shchypanskyi, S., Raksha, N., Vovk, T., Halenova, T., and Savchuk, O. 2025. Antioxidant properties of common bean (Phaseolus vulgaris) husk-derived peptides. Journal of Natural and Applied Sciences 17(1): 200–204. 10.31018/jans.v17i1.6247
Shimelis, E.A., and Rakshit, S.K. 2005. Proximate composition and physico-chemical properties of improved dry bean (Phaseolus vulgaris L.) varieties grown in Ethiopia. Food Science and Technology (LWT) 38(4): 331–338. 10.1016/j.lwt.2004.07.002
Sparvoli, F., Giofré, S., Cominelli, E., Avite, E., Giuberti, G., Luongo, D., Gatti, E., Cianciabella, M., Daniele, G.M., Rossi, M., and Predieri, S. 2021. Sensory characteristics and nutritional quality of food products made with a biofortified and lectin free common bean (Phaseolus vulgaris L.) flour. Nutrients 13(12): 4517. 10.3390/nu13124517
Stajčić, S., Ćetković, G., Tumbas Šaponjac, V., Travičić, V., Ilić, P., Brunet, S., and Tomić, A. 2024. Bioactive compounds and the antioxidant activity of selected vegetable microgreens: a correlation study. Processes 12(8): 1743. 10.3390/pr12081743
Tarahi, M. 2024. The potential application of mung bean (Vigna radiata L.) protein in plant-based food analogs: a review. Legume Science 6: e70011. 10.1002/leg3.70011
Thakaew, R., Jaiwongsa, S., Pumas, C., and Chaiklangmuang, S. 2024. Protein enhancement in low-grade maize by fermentation with yeast and bacteria. Journal of Food and Nutrition Research 12(5): 246–254. 10.12691/jfnr-12-5-3
Tomic, N., Dojnov, B., Miocinovic, J., Tomasevic, I., Smigic, N., Djekic, I., and Vujcic, Z. 2017. Enrichment of yoghurt with insoluble dietary fiber from triticale–a sensory perspective. Food Science and Technology (LWT) 80: 59–66. 10.1016/j.lwt.2017.02.008
Tomic, N., Smigic, N., Udovicki, B., and Djekic, I. 2024. Influence of drinking cups of different materials on emotional and acceptance responses, and perception of sensory attributes of soft drinks. Food Quality and Preference 120: 105252. 10.1016/j.foodqual.2024.105252
Uebersax, M.A., Cichy, K.A., Gomez, F.E., Porch, T.G., Heitholt, J., Osorno, J.M., Kamfwa, K., Snapp, S.S., and Bales, S. 2023. Dry beans (Phaseolus vulgaris L.) as a vital component of sustainable agriculture and food security–a review. Legume Science 5(1): e155. 10.1002/leg3.155
Vasić, M., Vujičić, B.L., Tepić, A., Gvozdanović-Varga, J., and Šumić, Z. 2009. Dietary fiber content in some dry beans. Acta Periodica Technologica 40: 103–110. 10.2298/APT0940103V
Wesley, S.D., André, B.H.M., and Clerici, M.T.P.S. 2021. Gluten-free rice & bean biscuit: characterization of a new food product. Heliyon 7(1): e05956. 10.1016/j.heliyon.2021.e05956
Yimer, A., Forsido, S.F., Addis, G., and Ayelign, A. 2023. Nutritional composition of some wild edible plants consumed in Southwest Ethiopia. Heliyon 9(6): e16541. 10.1016/j.heliyon.2023.e16541
Zeb, A. 2015. Phenolic profile and antioxidant potential of wild watercress (Nasturtium officinale L.). SpringerPlus 4(1): 714. 10.1186/s40064-015-1514-5
Zhao, L., Liu, X., Wang, S., Yin, Z., An, T., Zhang, J., and Liu, Y. 2024 Research progress on fermentation-produced plant-derived bioactive peptides. Frontiers in Pharmacology 15: 1438947. 10.3389/fphar.2024.1438947
Zhong, Y., Jia, Z., Zhou, H., Zhang, D., Li, G., and Yu, J. 2023. Comparative analysis of volatile compounds from four radish microgreen cultivars based on ultrasonic cell disruption and HS-SPME/GC–MS. International Journal of Molecular Sciences 24(19): 14988. 10.3390/ijms241914988
Article Sidebar
Published
May 6, 2026
Article Details
Section
Original Article
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
