Grain legumes are important sources of energy and proteins, used in many parts of the world, for both animal and human nutrition. Grain legumes are an important and economic source of significant amounts of proteins, carbohydrates, vitamins and some minerals. The consumption of grain legumes in human diet is limited due to the presence of certain antinutritional factors (α-galactooligosaccharides, phytic acid, condensed tannins, polyphenols, protease inhibitors, α-amylase inhibitors and lectins) (ALONSO et al. 1998). α-galactooligosaccharides (raffinose family oligosaccharides RFO -raffinose, stachyose, verbascose etc.) are characterised by the presence of α(1-6) links between galactose residues and these linkages are not hydrolysed by the intestinal mucosal enzymes (FRIAS et al. 1994). Most researchers ascribe flatulence to the action of anaerobic intestinal microflora on these oligosaccharides that cannot be degraded by mammalian digestive enzymes (VIDAL-VALVERDE et al. 1993). Beneficial effects associated with the consumption of legumes are related to the slow rate of starch digestion and the high content of resistant starch in legumes (TRUSWEL 1992). WÜRSCH et al. (1986) showed that the rigid plant cell walls (dietary fibre) in legumes inhibit swelling and dispersion of starch during processing but the digestibility of starch can be affected by many other factors, such as starch granule structure and the proportion of amylose and amylopectin (BORNET 1993).A wide range of processing techniques such as germination, dehulling, cooking, roasting, autoclaving, fermentation and extrusion have been used and tested to increase the utilization of legumes.The aim of this paper is to evaluate germination, microwave (MW) treatment and hot-air drying effects on changes in soluble carbohydrates and proteins in germinated pea during these processes. It is possible to use germination of grain legumes as the most effective way of decreasing a high content of α-galactooligosaccharides which undesirably affect the nutritive value and acceptability of legumes. Content of α-galactooligosaccharides was reduced to 38% (Gotik cultivar) and to 45% (Grana cultivar) of the original value after 2 days of germination. The aim of further processing was to dry germinated pea to final moisture content 12-14%. Very interesting results were obtained when microwave heating was used as a preliminary treatment before hot air drying. Microwave treatment reduces the time of drying. The contents of soluble carbohydrates (sucrose, raffinose, stachyose and verbascose), proteins and trypsin inhibitor activity were determined as criteria of microwave heating effects on the chemical composition of germinated pea. Germinated pea was used for the preparation of pea soups and these pea dishes were sensory evaluated.Keywords: germination; microwave; drying; pea; α-galactooligosaccharides 24 Vol. 20, Czech J. Food Sci. MATERIAL AND METHODS Plant MaterialSamples of pea (Pisum sativum ssp. sativum L.) -cultivars Grana and Gotik, year of harvest 2000, localit...
Kadlec P., Dostálová J., Bernášková J., Skulinová M. (2008): Degradation of α-galactosides during the germination of grain legume seeds. Czech J. Food Sci., 26: 99-108.Germination is one of the most effective ways of preparing grain legumes for consumption. Because it involves the total or partial elimination of some anti-nutritional compounds, it is also one of the simplest methods of enhancing the palatability of grain legumes, thereby increasing their consumption as a valuable source of nutrition. The main objective of this paper is to describe the changes that take place in α-galactosides during germination. During germination, galactose molecules gradually become detached from α-galactosides due to the effect of the enzyme α-d-galactosidase activated during the process. To simulate the degradation of α-galactosides during legume seed germination, we applied nine equations to the evaluation of the experimental data obtained with the germination of three types of grain legume seeds; mung bean, chickpea, and lentil.
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