Effect of germination periods and hydrothermal treatments on in vitro protein and starch digestibility of germinated legumes

Uppal, Veny; Bains, Kiran

doi:10.1007/s13197-011-0273-8

Cited by 80 publications

(76 citation statements)

References 15 publications

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“…The moisture content of black bean flours was within the range of 10.7-12.0% (Table I), with no significant differences among the samples, as previously reported for several common bean varieties (Khattab et al 2009;Du et al 2014). The 25.7% increase in crude protein observed for germinated black bean flour was higher than that reported for other legumes such as chickpea, cowpea, or mung bean (Uppal and Bains 2012;Devi et al 2015). As in previous reports, germination slightly increased the ash content, but these changes were not statistically significant (Devi et al 2015).…”

Section: Resultssupporting

confidence: 74%

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Effect of Dehulling and Germination on Physicochemical and Pasting Properties of Black Beans (Phaseolus vulgaris L.)

et al. 2016

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Cereal Chem. 94(1):98-103Dehulled and/or germinated black bean flours were physicochemically characterized, including pasting properties, along with the trypsin inhibitor and antioxidant phenolics. To our best knowledge, this is the first study that, using nonparametric correlations and principal component analysis, identifies the parameters affecting the pasting properties of germinated black bean flour. The carbohydrate loss observed after black bean germination was indirectly correlated with the crude fiber content. Therefore, germination increased the protein and crude fiber contents compared with raw seeds (from 19.1 and 2.4% to 24.0 and 5.1%, respectively). Additionally, the highest protein digestibility was obtained in dehulled germinated black bean flour (78.4%), followed by whole germinated seed flour (74.1%). The dehulling process increased the total starch content 13.5 and 18.8% compared with raw and germinated whole bean flours, respectively. Dehulling decreased both trypsin inhibitor activity and antioxidant phenolics. Germination reduced by twofold the peak and final viscosities of black bean flours. Interestingly, both viscosities were negatively correlated with protein and positively correlated with fat and insoluble dietary fiber. Although resistant starch content was not affected by germination or dehulling, its interactions with fat and insoluble dietary fiber were responsible of the changes observed in pasting properties of germinated black bean flour. † Corresponding

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Section: Resultssupporting

confidence: 74%

“…Proximate Composition. As in Devi et al (2015) and Uppal and Bains (2012), the crude fiber content increased in germinated samples, and dehulling only affected the content in raw seeds. Ash content of raw black bean flour ranged from 5.9 to 6.6%, with no significant differences among samples.…”

Section: Resultsmentioning

confidence: 81%

Effect of Dehulling and Germination on Physicochemical and Pasting Properties of Black Beans (Phaseolus vulgaris L.)

et al. 2016

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“…These increases in protein content ranged from 7.33 to 12.60% in sprouted lentil seeds. The increase in protein content was attributed to loss in dry weight, particularly carbohydrates through respiration during germination (Mahmoud and El-Anany, 2014;Uppal and Bains, 2012). Bau et al (1997) assumed that the increased was due to synthesis of enzyme proteins (for example, proteases) by germinating seed or a compositional change following the degradation of other constituents.…”

Section: Resultsmentioning

confidence: 99%

Effect of germination time on proximate analysis, bioactive compounds and antioxidant activity of lentil (Lens culinaris Medik.) sprouts

Fouad¹,

Rehab²

2015

Acta Sci Pol Technol Aliment

109

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Background. The lentil plant, Lens culinaris L., is a member of the Leguminoceae family and constitutes one of the most important traditional dietary components. The purpose of the current study was to investigate the effects of sprouting for 3, 4, 5 and 6 days on proximate, bioactive compounds and antioxidative characteristics of lentil (Lens culinaris) sprouts. Material and methods. Lentil seeds were soaked in distilled water (1:10, w/v) for 12 h at room temperature (~25°C), then kept between thick layers of cotton cloth and allowed to germinate in the dark for 3, 4, 5 and 6 days. The nutritional composition, protein solubility, free amino acids, antinutritional factors, bioactive compounds and antioxidant activity of raw and germinated samples were determined using standard offi cial procedures. Results. Sprouting process caused signifi cant (P ≤ 0.05) increases in moisture, protein, ash, crude fi ber, protein solubility, free amino acids, total, reducing and nonreducing sugars. However, oil content, antinutritional factors (tannins and phytic acid) signifi cantly (P ≤ 0.05) decreased. Results indicated that total essential amino acids of lentil seeds protein formed 38.10% of the total amino acid content. Sulfur-containing amino acids were the fi rst limiting amino acid, while threonine was the second limiting amino acid in raw and germinated lentil seeds. Sprouting process has a positive effect on the essential amino acid contents and protein effi ciency ratio (PER) of lentil sprouts. Phenolics content increased from 1341.13 mg/100 g DW in raw lentil seeds to 1411.50, 1463.00, 1630.20 and 1510.10 in those samples germinated for 3, 4, 5 and 6 days, respectively. Sprouted seeds had higher DPPH radical scavenging and reducing power activities. Conclusions. Based on these results, sprouting process is recommended to increase nutritive value, and antioxidant activity of lentil seeds.

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“…The reduction in carbohydrates such as oligosaccharides and starch during germination of pulses has been extensively documented. Uppal and Bains (2012) also reported 17-26% increases in fiber content of germinated mung bean, chickpea, and cowpea. Uppal and Bains (2012) reported minor reductions (5-6%) in starch during the germination of mung bean, chickpea, and cowpea.…”

Section: Carbohydrate Content and Composition Of Pulse Cropsmentioning

confidence: 87%

“…The observed reductions from the raw pulses likely relate simply to an increase in moisture content. Small reductions in lipid content were observed in germinated mung beans, cowpeas, and chickpeas (Uppal and Bains 2012;Masood et al (2014). Xu et al (2014) reported that lipid content in boiled and autoclaved chickpea was not significantly different from the raw flours, whereas microwaving caused a reduction in lipid content.…”

Section: Lipid Content and Composition Of Pulse Cropsmentioning

confidence: 99%

Composition, Nutritional Value, and Health Benefits of Pulses

2016

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Cereal Chem. 94(1):11-31The United Nations has declared 2016 as the International Year of Pulses. Pulses are narrowly defined as leguminous crops that are harvested as dry seeds. Although some pulse crops are harvested green (e.g., green peas), these are classified as vegetables because the pods are often consumed along with the mature and sometimes immature seeds.Other dried legumes such as soybean and peanut meet the definition of being a leguminous crop that is harvested as dry seeds; however, these crops are grown primarily for oil content and, thus, are not categorized as pulses. There are hundreds of pulse varieties grown worldwide; these include, for example, dry edible beans, chickpeas, cowpeas, and lentils. This review will cover the proximate (e.g., protein, carbohydrates, vitamins, and minerals), and phytonutrient (e.g., polyphenolics and carotenoid) composition of dry edible beans, peas, lentils, and chickpeas. Soybean and peanuts will not be covered in this review. The effects of processing on composition will also be covered. The health benefits related to folates, fiber, and polyphenolics will be highlighted. The health benefits discussed will include cardiovascular disease, cancer, diabetes, and weight control. The current review will not cover antinutrient compounds; this topic will be covered in a separate review article published in the same issue. † Corresponding

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Effect of germination periods and hydrothermal treatments on in vitro protein and starch digestibility of germinated legumes

Cited by 80 publications

References 15 publications

Effect of Dehulling and Germination on Physicochemical and Pasting Properties of Black Beans (Phaseolus vulgaris L.)

Effect of Dehulling and Germination on Physicochemical and Pasting Properties of Black Beans (Phaseolus vulgaris L.)

Effect of germination time on proximate analysis, bioactive compounds and antioxidant activity of lentil (Lens culinaris Medik.) sprouts

Composition, Nutritional Value, and Health Benefits of Pulses

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