Abstract
Germination of legumes followed by hydrothermal treatments is an effective mean of improving nutritive value of legumes. The protein content of mungbean, chickpea and cowpea increased by 9–11, 11–16 and 8–11% after germination. A significant (p ≤ 0.05) decrease in protein content was observed on pressure cooking and microwaving in all three legumes. The carbohydrates decreased by 1 to 3% during soaking and 2 to 6% during germination. A significant (p ≤ 0.05) improvement in in vitro protein digestibility (IVPD) was observed after soaking as well as after three germination periods. Germination resulted in an increase in IVPD from 15 to 25% in mungbean, 6 to 17% in chickpea and 6 to 17% in cowpea. A significant (p ≤ 0.05) increase in IVPD was observed when raw sprouts of three legumes were subjected to pressure cooking and microwaving. In vitro starch digestibility (IVSD) increased significantly (p ≤ 0.05) after germination, the percent increase being 8 to 12% in mungbean, 9 to 11% in chickpea and 10 to 13% in cowpea. The duration of germination had significant (p ≤ 0.05) effect on IVSD. A significant (p ≤ 0.05) improvement in IVSD was observed when legume sprouts were subjected to pressure cooking and microwave cooking.
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Uppal, V., Bains, K. Effect of germination periods and hydrothermal treatments on in vitro protein and starch digestibility of germinated legumes. J Food Sci Technol 49, 184–191 (2012). https://doi.org/10.1007/s13197-011-0273-8
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DOI: https://doi.org/10.1007/s13197-011-0273-8