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<p>The aim of this research was to evaluate the impact of zinc oxide nanoparticles (ZnO-NPs) at different concentrations (0, 20, 40, 60, 80 and 100 ppm) on functional, hydration, flow, and color properties of germinated cowpea. Germinated cowpea beans observed significantly enhanced properties like emulsion stability, water absorption capacity, and followability compared to the non-germinated sample. With the incorporation of ZnO-NPs, all properties were modified in a dose-dependent manner. The most influential concentrations (20–40 ppm) were able to greatly improved functional properties of the flour. Moreover SEM and FTIR observed favorable result at 40 and 60ppm. In a nutshell, ZnO-NPs is capable of modifying the properties of germinated cowpea flour with the optimum concentration for food industries. Thus, it could be used as a versatile modifying agent for the development of nutraceutical and functional food.</p>

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Zinc Oxide Nanoparticle-Induced Modifications in the Functional and Structural Properties as a Seed Primers of Sprouted Cowpea Beans (Vigna unguiculata L. Walp)

  • 期刊论文

  • 发表日期：

    2026年1月16日

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  • Zarmeena Hassan,
  • Dur-e-shahwar Sattar

摘要

The aim of this research was to evaluate the impact of zinc oxide nanoparticles (ZnO-NPs) at different concentrations (0, 20, 40, 60, 80 and 100 ppm) on functional, hydration, flow, and color properties of germinated cowpea. Germinated cowpea beans observed significantly enhanced properties like emulsion stability, water absorption capacity, and followability compared to the non-germinated sample. With the incorporation of ZnO-NPs, all properties were modified in a dose-dependent manner. The most influential concentrations (20–40 ppm) were able to greatly improved functional properties of the flour. Moreover SEM and FTIR observed favorable result at 40 and 60ppm. In a nutshell, ZnO-NPs is capable of modifying the properties of germinated cowpea flour with the optimum concentration for food industries. Thus, it could be used as a versatile modifying agent for the development of nutraceutical and functional food.