Impact of germination on starch, dietary fiber and physicochemical properties in non-conventional legumes

Benítez, Vanesa; Cantera, Sara; Aguilera, Yolanda; Mollá, Esperanza; Esteban, Rosa M.; Díaz, Mariuska Morales; Martín‐Cabrejas, Maria A.

doi:10.1016/j.foodres.2012.09.044

Cited by 125 publications

(76 citation statements)

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“…2A) and other plant seed sprouts (Benítez et al, 2013) increased obviously during germination. Benítez et al (2013) suggested that the increase of total sugar content during seed germination was mainly due to the rise in cellulosic glucose from metabolic reaction. Increases in cellulose have also been reported in germinated legume seeds (Trugo et al, 2000;Martín-Cabrejas et al, 2003).…”

Section: Resultsmentioning

confidence: 89%

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The Effects of Germination on Chemical Composition of Peanut Seed

Qian

Sun

et al. 2014

FSTR

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With regard to important changes in chemical composition, germination can be considered a valuable processingtechnique for modifying nutrient components of legume seeds. In this study, the changes in major chemical composition of peanut seeds were evaluated during short-term germination. The contents of water, minerals, aspartic acid, methionine, proline, folic acid, thiamine and total phenolics increased dramatically in peanut cotyledons and sprouts after germination, while the fat, riboflavin and ascorbic acid contents decreased markedly. The content of total amino acids, moreover, showed no obvious decrease, and the relative amount of some limiting and essential amino acids clearly increased after germination in peanut seed. This suggests that sprouts produced from peanut seeds could serve as a healthy food containing low fat, high levels of minerals and flavonoids. Karunanithy, 1990). The germination process, moreover, significantly increased ascorbic acid contents in mung bean, chickpea and cowpea (Bains et al., 2011), and led to a significant increase in riboflavin and total niacin contents in faba bean (Prodanov et al., 1997). Germinated leguminous seeds also showed increased contents of iron (Fe) and zinc (Khalil and Mansour, 1995;Bains et al., 2011). However, there is almost no information concerning the effects of germination on nutrient quality of peanut seeds.The purpose of this study was to examine the effects of germination on nutritional properties of peanut seeds in order to provide some scientific basis for comprehensive utilization of peanut sprouts. Materials and MethodsSeed and germination Dry peanut seeds were purchased from a local supermarket in the city of Wuxi in Jiangsu Province, China.The seeds were first soaked in boiled water for 10 min at 50℃, and then for 12 h at 20℃. Imbibed seeds were germinated for up to 5 d in a dark chamber regulated to 100% relative humidity and a steady temperature of 25℃. The seeds were rinsed every 12 h with boiled water at 25℃ during germination. Cotyledons and sprouts were weighed, packed and frozen in liquid nitrogen and kept at _ 80℃ for analysis.Water content Fresh and dry (raw peanut seed) samples (n = 3)of 2.0 g were cut into small pieces of 2 mm, then dried in an oven at 100 _ 105℃ (±1℃) to constant weight (GB 5009.3-2010). Flavonoid content The content of total flavonoid was measured using a colorimetric assay (Zhang et al., 2010). Briefly, extracts (2.0-g samples in 10 mL of 70% methanol) of 2.5 mL were mixed with 0.15 mL of 5 g/100 g solution of sodium nitrite, and then 0.15 mL of 10 g/100 g solution of aluminum nitrate was added after shaking and incubation for 5 min. Next, 1 mL of 1 mol/L sodium hydrate solution was added after shaking and incubation for 6 min. The final mixture was shaken well and 70% methanol was added to make up 5 mL, and then the absorbance of these mixtures was measured at 500 nm. Rutin (Sigma) was used as a standard. Total soluble sugars (TSS) Results and DiscussionWater content Germination commences with the uptake of ...

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Section: Resultsmentioning

confidence: 89%

“…However, the content of sugars in peanut ( Fig. 2A) and other plant seed sprouts (Benítez et al, 2013) increased obviously during germination. Benítez et al (2013) suggested that the increase of total sugar content during seed germination was mainly due to the rise in cellulosic glucose from metabolic reaction.…”

Section: Resultsmentioning

confidence: 96%

The Effects of Germination on Chemical Composition of Peanut Seed

Qian

Sun

et al. 2014

FSTR

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“…Germination could modify sorghum protein composition and thus promoting its nutritional quality, as well as improve sorghum amino acid composition (CHAVAN et al, 1989). During germination, a large number of significant changes occur including activation of intrinsic amylases, proteases, and fiber-degrading enzymes (BENITEZ et al, 2013;LOYMA et al, 2012), etc., which partially degrade the complex substance into simple. Especially, gamma-aminobutyric acid (GABA) was accumulated significantly (YANG et al, 2013), while tannin and antinutritional factors were degraded or released (KHANDELWAL et al, 2010;LUO;XIE 2013).…”

Section: Introductionmentioning

confidence: 99%

Effect of germination on main physiology and biochemistry metabolism of sorghum seeds

Yang¹,

Wang²,

Elbaloula³

et al. 2016

Biosci. J.

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ABSTRACT:The main physiology and biochemistry metabolism including amino acids composition and gamma-aminobutyric acid (GABA) content of sorghum during 3-day germination period was investigated. Respiratory rate increased during germination. Protease activity, free amino acid and reducing sugar content increased with germination time. While moisture, protein, fat and starch content decreased, significantly. Meanwhile, amino acid composition redistributed and the relative content of essential amino acids increased except for leucine and valine. In addition, some nonessential amino acids content such as proline, glycine and histidine was largely enhanced by germination. GABA content increased about 3 folds after germination. Furthermore, combining tannin (the main antinutritional factor) was converted to be free and solvable. These results greatly suggest that germinated sorghum could be a functional food rich in GABA and other health-promoting nutrients.

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“…The interactions of amino acids and starch under severe mineral contents and the long sprouting period could be the reason of the decrease in the EA. Benítez et al (2013) while working on germination of different legumes found similar results of EA. The result of foaming capacity was 27.83% in nongerminated chickpea sample while the significant decrease (12.63%) was observed with the increasing period of germination as the value of FC in 9D100.…”

Section: Effect Of Germination and Mineral Fortification On Functionamentioning

confidence: 58%

“…Significant increase for bulk density was found in 5D50 and NG sample. Further, the period of germination and the increased content of minerals had an inverse effect on BD as it was proved from previous studies too (Benítez et al, 2013). However, this low bulk density could be used as a functional tool to produce several formula foods due to high volume and porous structure.…”

Section: Effect Of Germination and Mineral Fortification On Functionamentioning

confidence: 66%

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PAKJAS

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Germination of chickpeas was carried out in the light using a closed germination chamber at 25 ± 2°C and 80% R.H. Calcium, zinc and selenium were sprayed throughout the germination period in concentrations of 25, 50, 75, and 100mg/L. HPLC-UV was used at 260nm to analyze the contents of isoflavones from the samples collected on 1 st , 3 rd , 5 th , 7 th and 9 th day of germination. Profound increase in the content of biochanin A and fermonenetin was found on 7 th day of germination in WM sample with 3.08 and 5.50 mg/g, respectively. Whereas, biochanin glucoside and genistein were acquired in maximum content of 4.34 and 2.41 mg/g in 5D25 and 9D25. The results proved the use of minerals at 25 and 50mg/L during germination to be ideal for increased isoflavone as well as for increased mineral contents. Significant increase of 0.98 g/mL, 1.27 g/g and 2.29 mL/g was observed for bulk density (BD), oil holding capacity (OHC) and water holding capacity (WHC), in a samples germinated for 5 days. The results of emulsifying activity (EA), foaming capacity (FC) and foaming stability (FS) significantly decreased from 44.22-36.48%, 27.82-12.63% and 16.34-8.00%, respectively. Current results of isoflavones, minerals and functional properties encourage the utilization of germinated chickpeas at industrial level for as a functional and nutritional ingredient for the germination period of 5 days at mineral supplementation of 25-50mg/L

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Impact of germination on starch, dietary fiber and physicochemical properties in non-conventional legumes

Cited by 125 publications

References 34 publications

The Effects of Germination on Chemical Composition of Peanut Seed

The Effects of Germination on Chemical Composition of Peanut Seed

Effect of germination on main physiology and biochemistry metabolism of sorghum seeds

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