Effect of Germination on Physico-chemical Properties of Lentil Starch and its Components

Frı́as, Juana; Fornal, J.; Ring, Stephen G.; Vidal-Valverde, Concepción

doi:10.1006/fstl.1997.0340

Cited by 44 publications

(27 citation statements)

References 17 publications

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“…Starch level improved significantly after dehulling which could be due to removal of hull portion that have less content of starch confirming results reported by Wang (2008). A previous study in lentil showed a significant decrease in starch content after germination (Frias et al 1998). …”

Section: Resultssupporting

confidence: 85%

Effect of dehulling, germination and cooking on nutrients, anti-nutrients, fatty acid composition and antioxidant properties in lentil (Lens culinaris)

et al. 2016

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The changes in chemical composition, antioxidant activity and fatty acid composition of lentil flour after dehulling, germination and cooking of seeds were investigated. Dehulling showed no significant effect on protein content, however, protein content decreased in most of the varieties after germination and cooking. Total soluble sugars (TSS) content increased significantly after dehulling (2.0-41.64 %) and cooking (2.08-31.07 %) whereas, germination had no significant effect on TSS content. Total lipids increased significantly after dehulling (21.56-42.86 %) whereas, it decreased significantly after germination (2.97-26.52 %) and cooking (23.05-58.63 %). Cooking was more effective than other methods in reducing trypsin inhibitors (80.51-85.41 %). Dehulling was most effective in reducing tannins (89.46-92.99 %) and phytic acid (52.63-60.00 %) content over raw seed. Myristic, palmitic, stearic, oleic and linoleic acid content decreased while linolenic acid content increased after dehulling. Dehulling, germination and cooking decreased the content of antioxidant metabolite (gallic acid, catechin and quercetin) and also antioxidant activities. Raw samples followed by germinated samples showed the highest concentrations of phytochemicals responsible for antioxidant activity and also the antioxidant capacities. Present study showed germination and cooking would be useful in formulation and development of lentil based functional foods for human health benefits.

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Section: Resultssupporting

confidence: 85%

Effect of dehulling, germination and cooking on nutrients, anti-nutrients, fatty acid composition and antioxidant properties in lentil (Lens culinaris)

et al. 2016

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“…1 a, c and e) were in close relation to those ones published in literature (Frías et al, 1998;Kaczyjska, Autio, & Fornal, 1993).…”

Section: Microstructure Of Untreated Seedssupporting

confidence: 85%

“…The eVect of endogenous enzymes on storage of the cotyledon was similar to that observed in our earlier work (Frías et al, 1998). Only a few starch granules appeared deformed or intended-but none was found destroyed, showing internal lamellar structure.…”

Section: Microstructure-chemistry Relationshipsupporting

confidence: 78%

“…In order to improve the nutritional quality of legumes, use has often been made of germination procedure (Frías, Fornal, Ring, & Vidal-Valverde, 1998). It can lead to a considerable increase in starch digestibility after 3 days of germination (33.2-49.4%) depending on the legume type, and to an increase in protein digestibility (by over 4-15%) as compared to control (Shekib, 1994;Sotomayor et al, 1999).…”

Section: Introductionmentioning

confidence: 99%

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Microstructural and biochemical changes in raw and germinated cowpea seeds upon high-pressure treatment

Błaszczak

Doblado

Frı́as

et al. 2007

Food Research International

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“…3A). Based on SEM observations, enzymatic attack that starts from the periphery of the granule (exocorrosion) is not necessarily involved in the starch breakdown during fermentation, as it has been described during germination [30,31]. We are of the opinion that endocorrosion rather than exocorrosion is the main attack pattern during lentil fermentation.…”

Section: A B Cmentioning

confidence: 88%

Lentil Starch Content and its Microscopical Structure as Influenced by Natural Fermentation

et al. 1999

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Lentil seeds (Lens culinaris var. vulgaris, cultivar Magda‐20) were allowed to ferment naturally at different lentil flour concentrations (79 g/L, 150 g/L and 221 g/L) and temperatures (28 °C, 35 °C and 42 °C). During fermentation, samples were taken at 24 h intervals. The changes in starch content in all samples were studied. Scanning electron microscopy (SEM) was used to investigate changes in samples fermented for 96 h at two different concentrations (79 g/L and 221 g/L) and two different temperatures (28 °C and 42 °C). A considerable decrease in starch content was observed at 0 h of fermentation, defined as the time when the lentil flour was completly suspended at the established temperature. Once fermentation began, flour concentration and temperature modified starch content. Fermentation brought about a general decrease in starch content and a 32—37 % dry matter content was found in the samples after 96 h. Microscopical studies showed that endocorrosion, i.e., breakdown starting from the center of starch granules, was the main pattern observed during lentil fermentation.

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Effect of Germination on Physico-chemical Properties of Lentil Starch and its Components

Cited by 44 publications

References 17 publications

Effect of dehulling, germination and cooking on nutrients, anti-nutrients, fatty acid composition and antioxidant properties in lentil (Lens culinaris)

Effect of dehulling, germination and cooking on nutrients, anti-nutrients, fatty acid composition and antioxidant properties in lentil (Lens culinaris)

Microstructural and biochemical changes in raw and germinated cowpea seeds upon high-pressure treatment

Lentil Starch Content and its Microscopical Structure as Influenced by Natural Fermentation

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