Skip to main content
SpringerLink
Log in

Influence of germination on the nutritional quality of lentil seeds

Einfluß der Keimung auf den Nährwert von linsen

  • Original Papers
  • Published:
Zeitschrift für Lebensmittel-Untersuchung und Forschung Aims and scope Submit manuscript

Zusammenfassung

Es wurde der Einfluß des Keimens auf den Nährwert zweier Linsen-Varietäten untersucht. Es wurde gefunden, daß die Keimung den Nährwert der Linsen verbesserte, und zwar durch Reduzierung der Hämagglutinine, der Trypsininhibitor-Aktivitäten, der Tannine und Pentosane, weiterhin durch Erhöhung der in vitro-Protein-Verdaulichkeit, der Stickstofflöslichkeit und des freien Aminosäurenstickstoffs. Der Gehalt an Eisen, Asche und anderen Mineralstoffen wurde nicht beeinflußt. Die Veränderungen dieser Eigenschaften waren bei der Sorte Giza (9) ausgeprägter als bei den syrischen.

Summary

The effect of germination on the nutritional quality of two varieties of lentil seeds was studied. It was found that germination improved the nutritive value by reducing haemagglutinins, trypsin inhibitor activities, tannins, and pentosans, and by increasing the in vitro protein digestibility, nitrogen solubility and FAAN. Except for Fe, ash and other minerals were not affected. The changes in these properties were more pronounced in Giza (9) variety than Syrian type.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

References

  1. Chen LH, Thacker RR, Pan SA (1977) J Food Sci 42:1666–7

    Google Scholar 

  2. Chen LH, Thacker R (1978) J Food Sci 43:1884–5

    Google Scholar 

  3. El-Mahdy AR, EI-Sebaiy LA (1981) Food Chem 8:253–62

    Google Scholar 

  4. Gupta K, Wagle DS (1980) J Food Sci 45:394–97

    Google Scholar 

  5. Mandal NC, Barmon S, Biswas BB (1972) Phytochemistry 11: 495–502

    Google Scholar 

  6. Rouge P (1974) Acad Sci Ser. D. 278:449

    Google Scholar 

  7. Association Official Analytical Chemists (1975) Official methods of analysis, ADAC, Washington

    Google Scholar 

  8. Lee YP, Takahashi T (1960) Anal Biochem 14:171–7

    Google Scholar 

  9. Singh V, Jambunathan R (1981) J Food Sci 46:1365

    Google Scholar 

  10. Liener IE, Hill EC (1953) J Nutr 49:609–20

    Google Scholar 

  11. Kunitz M (1947) J Gen Physiol 30:291–310

    Google Scholar 

  12. Douglas S (1981) Food Chem 7:139–49

    Google Scholar 

  13. Belavady B, Banerjee S (1953) Food Res 18:223–6

    Google Scholar 

  14. Reddy NR, Balakrishvans CV, Salunkhe DK (1978) J Food Sci 43:540–3

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Food Science and Technology Department, Faculty of Agriculture, University of Alexandria, Alexandria, Egypt

    Ahmed R. El-Mahdy, Yehia G Moharram & Osama R. Abou-Samaha

Authors
  1. Ahmed R. El-Mahdy
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Yehia G Moharram
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Osama R. Abou-Samaha
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

About this article

Cite this article

El-Mahdy, A.R., Moharram, Y.G. & Abou-Samaha, O.R. Influence of germination on the nutritional quality of lentil seeds. Z Lebensm Unters Forch 181, 318–320 (1985). https://doi.org/10.1007/BF01043094

Download citation

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF01043094

Keywords

Search

Navigation