Evaluating the Effects of Microwave Treatment on Functional and Physicochemical Properties of Different Edible Seed Flours

The present study aimed to evaluate the modulating effects of microwave treatment (MT) on functional and physicochemical properties of various edible seeds exposed at a 360 W power level for 5, 10, and 15 min exposure time. The results revealed that MT significantly (p < 0.05) enhanced the overall emulsion activity index, water and oil absorption properties. Water-soluble proteins were also increased upon MT, specifically in fenugreek seed flour (18.79-27.10 mg/g) and nigella seed flour (19.05-24.76 mg/g). Changes in physicochemical properties were validated by Fourier transform infrared spectroscopy, X-ray diffraction, and differential scanning calorimetry analysis. However, the crystallinity index decreased in all microwave-treated flour compared to untreated flour, and alterations were observed in protein secondary structures and intermolecular bonds. Therefore, these findings suggest that MT at 360 W up to 15 min exposure time maintains the quality characteristics of edible seeds, hence offering potential applications in the food industry.