Evolution and kinetics of monosaccharides, disaccharides and ?-galactosides during germination of lentils

Abstract

The effect of light and seed rinsing during the germination of lentil seeds (Lens culinaris var. vulgaris, cultivar Magda-20) on the level of monosaccharides, disaccharides and alpha-galactosides (raffinose, ciceritol and stachyose) was investigated. The total soluble sugar content corresponded to about 9% of the mature seed weight, about 65% of which was alpha-galactosides. Germination brought about a large decrease in alpha-galactosides: 18% to 40% losses after 3 days and 100% after 6 days. However, glucose, which was not detected in ungerminated seeds, as well as fructose and sucrose gradually increased during germination. The content of alpha-galactosides decreased more rapidly when germinating seeds were given 6 h light per day, but under these conditions there was also a major reduction in the levels of fructose, glucose and sucrose. Seeds rinsed daily showed a greater reduction of alpha-galactosides and an increase in the levels of fructose, glucose and sucrose. When seeds were germinated for 10 days in the dark with daily rinsing, the content of alpha-galactosides decreased gradually during the first 4 days and they were not detected after 6 days. Under these conditions, fructose, glucose and sucrose, which represented about 3% of the mature seed weight, started increasing after day 2 and represented more than 13% of the germinated seed dry weight after 10 days.

Chemical composition of a new Lupinus species found in Spain, Lupinus mariae-josephi H. Pascual (Fabaceae)

“…The carbohydrate composition in lupins may show differences between lines, species or varieties (Muzquiz et al, 1999a;Piotrowicz-Cieslak et al, 1999). Similar results were found in beans (Muzquiz et al, 1999b), lentils (Frias et al, 1996), peas (Kvasnicka et al, 1994) and soybeans (Lowell and Kuo, 1989). Seed soluble carbohydrates are required for the acquisition of desiccation tolerance during seed development and maturation (Obendorf, 1997).…”

An evaluation of germinating beans as a source of vitamin C in refugee foods

“…The in¯uence of germination upon the content of lectins and other hemaglutinins is being investigated. Moreover, although levels of indigestible starch decrease in lentils on germination (Frias et al, 1996), their destruction is enhanced further on heating (Vidal-Valverde et al, 1993). Even if cooking is essential to destroy these antinutrients and starches, the proportional loss of vitamin C activity of beansprouts after 10 min would be less than that in forti®ed dehydrated potato`stabilised' with approved synthetic antioxidants (Riddoch, 1996).…”

Non-Nutritive Compounds in Fabaceae Family Seeds and the Improvement of Their Nutritional Quality by Traditional Processing – a Review

“…Tibo and Lupinus luteus L. cv. Juno [Frias et al, 1996a]. The accumulation of RFOs increases with the development of seeds and the highest concentration in the mature seeds was found at 3.8% in peas, 4.5% in faba beans and 10.4% in lupines.…”

“…Legumes are fermented to improve their sensory characteristics, such as fl avor and taste, and to increase the amount and availability of nutrients [Svanberg & Lorri, 1997;Granito et al, 2002]. This can be achieved by degradation of non-desirable NNCs by the hydrolysis of certain food components and by the synthesis of some nutritious promoters [Frias et al, 1996a]. In addition, by increasing the titratable acidity and reducing the pH of the fermented food to levels below 4.5, fermentation precludes the proliferation of contaminating acid-intolerant species of bacteria and fungi, preserving the fermented legumes for longer periods [Fernandez-Orozco et al, 2007].…”