Cereal Chem. 94(3):417-423The present study aimed to broaden the concept of nutraceutical products by increasing the nutritional and functional properties of rice pudding, locally known as kheer, with improved physicochemical and sensory traits. Three germinated legumes-namely, lentils (Lens culinaris), green gram (Vigna radiata), and black gram (V. mungo)-were added at 5, 15, and 25% levels (based on total milk weight) in rice puddings, and rice pudding without legumes was considered the control. Results showed that germinated legumes compared with their nongerminated counterparts were rich in dietary antioxidants and phenolic content of the puddings. Rice pudding incorporating 5% nongerminated and germinated lentil, 5% nongerminated green gram, 5-25%
Breadsticks, a pre-meal wheat-based appetizer is a pencil-sized stick of dry bread. The novel approach of this research is to incorporate germinated and non-germinated legumes in the recipe of breadstick in order to enhance its nutraceutical properties. Contents of total phenols, flavonoids, flavonols and antioxidant activity were evaluated in breadsticks before and after incorporation of germinated legumes. Breadsticks containing germinated black gram demonstrated the highest antioxidant activity i.e. 92.9% followed by breadsticks containing germinated green gram 87.4% and germinated lentils 86.23% with improved bioactive compounds. Moreover, hardness value for breadsticks decreased on addition of germinated legumes because of its higher moisture content and showed acceptable firmness. In terms of organoleptic characteristics, higher scores were given to the breadsticks containing germinated legumes. Results clearly suggested that germinated legume containing breadstick appeared as a promising functional product to prevent chronic diseases.
The present study investigated five different strategies for germination, utilizing distinctive substrata like jute bag, separating funnel, muslin cloth, filter paper and aluminum foil followed by evaluation of percent germination, radicle size, weight gain, total phenols and antioxidant activity of eleven indigenous legumes. The results revealed that jute bag displayed the most elevated percent germination in all legumes (84-96) % with the exception of kabuli chick pea, desi chick pea, garbanzo bean and cow pea which demonstrated improved percent germination when filter paper was utilized as substrata. The longest root length (3.1cm) was seen in cow pea when filter paper was used as substrata. It was additionally observed that jute bag demonstrated the highest increment in total phenolic compounds after germination in soy bean i.e. 6.3 mg gallic acid/gram. Among all germinated legumes, cowpea demonstrated the most elevated amount of total antioxidant activity (98.1%) when either filter paper or separating funnel was utilized. The results revealed that every bean requires optimum sprouting technique/conditions inorder to enhance its antioxidant capacity to maximum extent.
The objective of this study was to prepare healthy breakfast cereal flakes through addition of selected germinated legumes, namely, lentils (Lens culinaris), green gram (Vigna radiata), and black gram (Vigna mungo). Flakes containing germinated legumes were compared in terms of bioactive compounds, texture, moisture content, and sensory properties with flakes made with non‐germinated legumes. It was observed that flakes made with germinated legumes were higher in polyphenols, flavonoids, flavonols, and antioxidant activity with a crispier and more desirable texture. Moreover, shelf life was evaluated on the basis of moisture content and sensory characteristics for 90 days. The best flakes in terms of storage were the ones containing germinated legumes as these were low in moisture content even after 90 days of storage, which is essential for extending the shelf life of the product. These germinated legume containing cereal flakes also received higher scores in terms of sensory characteristics. Incorporation of legumes can thus provide a cheap and healthy snack for people of all ages.
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