Effect of Germination, under Different Environmental Conditions, on Saponins, Phytic Acid and Tannins in Lentils (Lens culinaris)

Abstract

The effect of germination conditions on some antinutrients of Lens culinaris var Magda 20 seeds were studied. The seeds were germinated at 20°C under variable conditions of time, water and light. Quantitative analyses of the soyasapogenols, inositol phosphates and tannins were carried out by capillary gas chromatography, high‐performance liquid chromatography and spectrophotometric techniques respectively. Germinated seeds at day 6 contained higher levels soyasapogenol B than the controls, whereas in general the tannin content was reduced. Total phytic acid amounts did not decrease after 3 days of germination but was greatly reduced after 6 days. This work shows that the optimal conditions to reduce some antinutritional factors (tannins and phytic acid) in lentils were 6 days of seed germination in dark and with alternate watering. Therefore, germination conditions offer a good opportunity to improve the nutritional quality of lentils. © 1997 SCI.

Effect of soaking, germination, cooking and fermentation on antinutritional factors in cowpeas

“…Further reduction occurred when the germinated seeds were cooked. Similar results were given by Chau and Cheung [34], Ayet et al [36] and El-Sayed et al [14]. Also, germination reduced phytic acid content and the reduction level increased from 17.4 to 22.9%, as the germination time increased from 24 to 48 h. These results agree with those of Gad et al [37] in broad beans.…”

Effect of Processing on Quality Evaluation of Composite Flours

“…Germination and roasting are the simple and easily adaptable technologies for reduction of bulkiness [2]. Germination, roasting and fermentation improves the nutritional quality of pulses and cereals-based foods [3]; and these methods also help to reduce cooking time and extend the shelf life of food [4]. Germination/sprouting/malting is a biochemical process which involves transition of a seed from dormant state to vital active state.…”

Effect of germination on legume phenolic compounds and their antioxidant activity

“…It is known that the germination process generally improves the nutritional quality of legumes, not only by the reduction of antinutritive compounds, but by augmenting the levels of free amino acids, available carbohydrates, dietary fiber, and other components (Danisova et al, 1995;Urbano et al, 1995;Ayet et al, 1997;Vidal-Valverde et al, 2002, 2003, and increasing the functionality of the seeds due to the subsequent increase in the bioactive compounds (Lo´pez-Amoro´s et al, 2001;Frı´as et al, 2002;Vidal-Valverde et al, 2002).…”