Nutritional and bioactive properties of selenium-biofortified germinated Canavalia ensiformis flour

Abstract

Selenium (Se) deficiency affects millions of people worldwide, necessitating innovative food-based solutions. This study evaluated the nutritional and functional effects of biofortifying germinated Canavalia ensiformis seeds with sodium selenite (Na₂SeO₃). Six Se doses (0, 15, 30, 45, 60, and 75 µM) were applied in a completely randomized design with three replicates. Proximate composition, bioactive compounds, and antioxidant activity in aqueous, ethanolic, and methanolic extracts were assessed. The mineral profile and functional groups were investigated using Fourier-transform infrared (FTIR) spectroscopy. The moisture content decreased significantly starting at 30 µM and reached its lowest value at 75 µM. Crude fat exhibited no consistent concentration-dependent pattern, except at 45 and 60 µM. By contrast, crude protein increased as Se concentration increased up to 30 µM. FTIR analysis confirmed the presence of functional groups associated with proteins, lipids, and phenolic compounds. Antioxidant responses varied by extraction solvent and Se treatment, with distinct responses observed among aqueous, ethanolic, and methanolic extracts. Se concentration in the flour increased with increasing Se doses, whereas Fe concentration decreased following Se application. Mg and Na increased at higher Se concentrations. Further studies addressing Se bioavailability, the safety of Se-enriched flour, and its sensory acceptability are required to assess the potential application of Se-enriched C. ensiformis flour as a food ingredient.