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European Food Research and Technology

, Volume 215, Issue 6, pp 472–477 | Cite as

New functional legume foods by germination: effect on the nutritive value of beans, lentils and peas

  • Concepción Vidal-Valverde
  • Juana Frias
  • Isabel Sierra
  • Inmaculada Blazquez
  • Fernand Lambein
  • Yu-Haey Kuo
Original Paper

Abstract.

The effect of different conditions of germination at a semi-pilot scale on the content of available soluble sugars, alpha-galactosides, vitamins B1 and B2, and inositol phosphates of beans, lentils and peas have been studied. Results obtained indicated that germination modified the nutritional composition of legumes depending on the type of legume and germination conditions. The storage compounds present in dry seeds (alpha-galactosides and higher forms of inositol phosphates) decreased because they were hydrolysed to glucose, fructose, IP4 and IP3, compounds that can serve as a source of energy for the new plant. Vitamin B2 suffered an important increase after germination whereas vitamin B1 did not change significantly. To achieve legume flours with enhanced nutritive value, 6 days of germination in the presence of light for beans and lentils, and in darkness for peas can be suggested.

Legumes Germination Available soluble sugars Alpha-galactosides Vitamin B1 Vitamin B2 Inositol phosphates Functional foods 

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Copyright information

© Springer-Verlag 2002

Authors and Affiliations

  • Concepción Vidal-Valverde
    • 1
  • Juana Frias
    • 1
  • Isabel Sierra
    • 1
  • Inmaculada Blazquez
    • 1
  • Fernand Lambein
    • 2
  • Yu-Haey Kuo
    • 2
  1. 1.Instituto de Fermentaciones Industriales (CSIC). Juan de la Cierva 3, Madrid 28006. Madrid, Spain
  2. 2.Laboratory of Physiological Chemistry. Faculty of Medicine. University of Ghent. Jozef Kluskenstraat 27, B-9000 Gent, Belgium

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