Impact of germination on flour, protein and starch characteristics of lentil (Lens culinari) and horsegram (Macrotyloma uniflorum L.) lines

Ghumman, Atinder; Kaur, Amritpal; Singh, Narpinder

doi:10.1016/j.lwt.2015.07.075

Cited by 116 publications

(87 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…An increased fiber content in germinated lupin and lentils also has been reported (Rumiyati et al 2012;Fouad and Rehab 2015). Similar reductions were observed in amylose content of lentil and horse gram (Ghumman et al 2016). Masood et al (2014) observed a 21 and 13% reduction in carbohydrate composition during the germination of mung bean and chickpea, respectively.…”

Section: Carbohydrate Content and Composition Of Pulse Cropssupporting

confidence: 65%

Composition, Nutritional Value, and Health Benefits of Pulses

2016

View full text Add to dashboard Cite

Cereal Chem. 94(1):11-31The United Nations has declared 2016 as the International Year of Pulses. Pulses are narrowly defined as leguminous crops that are harvested as dry seeds. Although some pulse crops are harvested green (e.g., green peas), these are classified as vegetables because the pods are often consumed along with the mature and sometimes immature seeds.Other dried legumes such as soybean and peanut meet the definition of being a leguminous crop that is harvested as dry seeds; however, these crops are grown primarily for oil content and, thus, are not categorized as pulses. There are hundreds of pulse varieties grown worldwide; these include, for example, dry edible beans, chickpeas, cowpeas, and lentils. This review will cover the proximate (e.g., protein, carbohydrates, vitamins, and minerals), and phytonutrient (e.g., polyphenolics and carotenoid) composition of dry edible beans, peas, lentils, and chickpeas. Soybean and peanuts will not be covered in this review. The effects of processing on composition will also be covered. The health benefits related to folates, fiber, and polyphenolics will be highlighted. The health benefits discussed will include cardiovascular disease, cancer, diabetes, and weight control. The current review will not cover antinutrient compounds; this topic will be covered in a separate review article published in the same issue. † Corresponding

show abstract

Section: Carbohydrate Content and Composition Of Pulse Cropssupporting

confidence: 65%

Composition, Nutritional Value, and Health Benefits of Pulses

2016

View full text Add to dashboard Cite

show abstract

“…Decrease in protein content after germination and cooking could be due to the increase in level of protease during germination (Torres et al 2007). In contrast, some studies (Ghumman et al 2016;Vasishtha et al 2014) reported increase in soluble protein content on germination and on cooking respectively, as compared to unprocessed grain for chickpea. Total soluble sugars (TSS) content increased significantly (p \ 0.05) after dehulling and cooking (Table 1) whereas, germination has no significant effect on TSS content.…”

Section: Resultsmentioning

confidence: 91%

Effect of dehulling, germination and cooking on nutrients, anti-nutrients, fatty acid composition and antioxidant properties in lentil (Lens culinaris)

et al. 2016

View full text Add to dashboard Cite

The changes in chemical composition, antioxidant activity and fatty acid composition of lentil flour after dehulling, germination and cooking of seeds were investigated. Dehulling showed no significant effect on protein content, however, protein content decreased in most of the varieties after germination and cooking. Total soluble sugars (TSS) content increased significantly after dehulling (2.0-41.64 %) and cooking (2.08-31.07 %) whereas, germination had no significant effect on TSS content. Total lipids increased significantly after dehulling (21.56-42.86 %) whereas, it decreased significantly after germination (2.97-26.52 %) and cooking (23.05-58.63 %). Cooking was more effective than other methods in reducing trypsin inhibitors (80.51-85.41 %). Dehulling was most effective in reducing tannins (89.46-92.99 %) and phytic acid (52.63-60.00 %) content over raw seed. Myristic, palmitic, stearic, oleic and linoleic acid content decreased while linolenic acid content increased after dehulling. Dehulling, germination and cooking decreased the content of antioxidant metabolite (gallic acid, catechin and quercetin) and also antioxidant activities. Raw samples followed by germinated samples showed the highest concentrations of phytochemicals responsible for antioxidant activity and also the antioxidant capacities. Present study showed germination and cooking would be useful in formulation and development of lentil based functional foods for human health benefits.

show abstract

“…Gel filtration was carried out by using an AKTA purifier system equipped with a Superose 12 HR 10/30 column (GE Healthcare, Barcelona, Spain). The 50 mM Tris-HCl pH 7.8 buffer at a flow of 0.4 ml /min, was used for elution (Ghumman et al 2016;Vioque et al 2012). The eluate was monitored at 280 nm.…”

Section: Apparent Amylose Contentmentioning

confidence: 99%

Effect of different doses of nitrogen on protein profiling, pasting and quality attributes of rice from different cultivars

et al. 2016

Self Cite

View full text Add to dashboard Cite

Effect of different level (60, 120 and 180 kg N/ha) of nitrogen (N) application on protein profiling, pasting and cooking quality characteristics of milled rice from different paddy cultivars was evaluated. N dose showed positive correlation with protein content and negative correlation with L*, whiteness and amylose content. N application significantly affected the protein profile, textural and pasting properties of different cultivars. All the cultivars expect PR120 and PAU201, showed an increase in the amount of accumulation of 60 kDa polypeptide with increase in N application. Accumulation of prolamines (16 and 14 kDa) and polypeptides of 38 and 35 kDa increased in all the cultivars. Size exclusion chromatography revealed decrease in low molecular weight subunits and increase in medium molecular weight subunits in all the cultivars upon N application. However, high molecular weight subunits increased in IET21214 and decreased in PR120 and PAU20 upon N application. N application resulted in increase in glutelins and decrease in peak and breakdown viscosity. PAU201 and PR120 showed lower AAC due to low accumulation of 60 kDa granule-bound starch synthase (GBSS), in response to N application. Gumminess and hardness of cooked rice increased with the increase in N dose and the increase was significant at 60 kg N/ha.

show abstract

Impact of germination on flour, protein and starch characteristics of lentil (Lens culinari) and horsegram (Macrotyloma uniflorum L.) lines

Cited by 116 publications

References 27 publications

Composition, Nutritional Value, and Health Benefits of Pulses

Composition, Nutritional Value, and Health Benefits of Pulses

Effect of dehulling, germination and cooking on nutrients, anti-nutrients, fatty acid composition and antioxidant properties in lentil (Lens culinaris)

Effect of different doses of nitrogen on protein profiling, pasting and quality attributes of rice from different cultivars

Contact Info

Product

Resources

About