Germinated Vigna aconitifolia: A novel functional food ingredient for heart health

Cardiovascular disease (CVD) is a leading cause of morbidity and mortality worldwide. Dietary modifications, such as increasing consumption of plant-based foods, can play a crucial role in preventing and managing CVD. This study aimed to investigate the nutritional profile of germinated Vigna aconitifolia (V. aconitifolia) flour and its potential as a functional food ingredient for cardiovascular health. The nutritional profile of germinated V. aconitifolia flour was evaluated using standard analytical methods. The amino acid profile, vitamin B content, and other nutrients were analyzed and compared with its ungerminated counterpart. The results showed that germinated V. aconitifolia flour had a lower methionine content and a higher content of vitamin B6 and folate compared to its ungerminated counterpart. The germinated flour also had a higher content of fiber, potassium, and magnesium. The nutritional changes in germinated V. aconitifolia flour may contribute to its potential CVD protective action by reducing homocysteine levels and improving endothelial function.This study suggests that germinated V. aconitifolia flour may be a potential functional food ingredient for cardiovascular health. Its incorporation into food products may provide a nutritious and wholesome option for consumers