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

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.

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Vidal-Valverde, C., Frias, J., Sierra, I. et al. New functional legume foods by germination: effect on the nutritive value of beans, lentils and peas. Eur Food Res Technol 215, 472–477 (2002). https://doi.org/10.1007/s00217-002-0602-2

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