Nutritional Assessment of Raw, Heated, and Germinated Lentils

Urbano, Gloria; López-Jurado, Marı́a; Hernandez, Javier; Fernández, Mar; Moreu, Maria-Carmen; Frı́as, Juana; Díaz-Pollán, Concepción; Pródanov, Marín; Vidal-Valverde, Concepción

doi:10.1021/jf00055a022

Cited by 67 publications

(42 citation statements)

References 21 publications

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“…According to the preparation of phosphate-buffered extracts, the final supernatant should contain albumin and globulin. Then, the soluble protein contents of lentil seeds comprised about 50% of the total protein level reported by other investigators [20]. A little higher range was noted in germinated lentils, probably as a result of dry matter losses during sprouting.…”

Section: Soluble Protein and Lmwa Contentsmentioning

confidence: 61%

“…The results showed a markedly higher molar percentage contribution of phenolic compounds in raw and cooked lentils than that of GSH and soluble proteins. Probably, a similar result could be obtained for germinated seeds; yet, the calculation was omitted since (l) catechin and related compounds such as B 1 in germinated seeds [20]. For this reason, taking also into account a high TEAC value of catechin, the contribution of total phenolic compounds to the total TEAC of germinated lentil was put into antioxidant gap in order to avoid erroneous results.…”

Section: Prtc Of Phosphate-buffered and Methanolic Extractsmentioning

confidence: 92%

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Contribution of low‐molecular‐weight antioxidants to the antioxidant capacity of raw and processed lentil seeds

Fernández-Orozco

Zieliński²,

Piskuła

2003

Nahrung

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In this study four cultivars of lentil originating from Spain were examined: cv Paula, cv Agueda, cv Almar and cv Alcor. Since consumption of these seeds after heat treatment and as sprouts has been popularised, the impact of cooking (up to 30 min) and germination process (in dark, at 25 degrees C, for up to 4 days) on peroxyl radical-trapping capacity (PRTC) and Trolox-equivalent antioxidant capacity (TEAC) of the processed seeds was addressed. Also, changes in the content of low-molecular-weight antioxidants (LMWA) and soluble proteins in the course of cooking and germination were studied. The analyzed LMWAwere: total phenolics, tocopherols (alpha-T, beta-T, gamma-T, delta-T), reduced glutathione, and L-ascorbic acid. On the basis of the results obtained, the contribution of LMWA and soluble proteins to the PRTC and TEAC of raw, cooked, and germinated lentil seeds was calculated by multiple mean values for the content of investigated compounds and their relative potential with respect to Trolox. The results showed avery high molar percentage contribution of phenolic compounds and low contribution of tocopherols, glutathione, soluble proteins, and ascorbate (only in germinated seeds) to the total TEAC and total PRTC calculated as a sum of data provided for phosphate-buffered and 80% methanolic extracts of raw and processed lentil seeds.

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Section: Soluble Protein and Lmwa Contentsmentioning

confidence: 61%

Section: Prtc Of Phosphate-buffered and Methanolic Extractsmentioning

confidence: 92%

Contribution of low‐molecular‐weight antioxidants to the antioxidant capacity of raw and processed lentil seeds

Fernández-Orozco

Zieliński²,

Piskuła

2003

Nahrung

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“…23 Goodlad and Mathers 22 found similar faecal N excretion values in rats fed diets based on pea seed meal as the main protein source, with a 3-fold increase in the amounts of DAPA, which was used as a bacterial biomass indicator. Previous work with germinated materials [24][25][26][27][28] suggests an effect of germination mainly on the carbohydrate fraction of the seeds, together with higher digestibility values for both carbohydrates and proteins. However, most of these data are referred to in vitro studies, the correlation of which with in vivo results is usually difficult to establish.…”

Section: Discussionmentioning

confidence: 95%

High apparent ileal digestibility of amino acids in raw and germinated faba bean (Vicia faba)‐ and chickpea (Cicer arietinum)‐based diets for rats

Rubio¹,

Múzquiz²,

Burbano³

et al. 2002

J Sci Food Agric

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The effects of germinated faba bean (Vicia faba minor var Alameda)-and chickpea (Cicer arietinum kabuli var Athenas)-based diets on performance, N utilisation, amino acid ileal digestibility and plasma concentrations were studied in growing male Wistar rats. Raw and germinated faba bean and chickpea seed meals were incorporated in essential amino acid-supplemented and energyequalised diets as the only sources of protein. A lactalbumin-based diet equalised in protein (100 g kg À1 ) and digestible energy (15.5 kJ g À1 ) with the test diets was used as control. Weight gains, gain/feed ratios, N retention and NPU values of animals fed raw or germinated legumes were lower than those of rats given the control (lactalbumin) diet, while faecal dry weights were higher. However, N retention and NPU values of rats fed germinated faba bean diets were higher and faecal dry weights lower than those of animals fed non-germinated faba bean diets. Liver and thymus fresh and dry relative weights were lower than controls for all legume diets, whilst small intestine, caecum and colon relative weights were higher than controls for non-germinated faba beans and chickpeas either germinated or not. Caecum and colon fresh and dry relative weights of rats fed germinated faba bean seeds were lower than those of rats fed non-germinated faba beans and not different from controls. Except for aspartic acid and proline in rats fed raw faba bean diets, apparent ileal digestibilities of amino acids were not different or higher in rats fed legume diets as compared with controls. Except for arginine, apparent ileal amino acid digestibility was higher for germinated than for non-germinated faba bean seeds. The amounts of glycine, arginine and ornithine in plasma significantly increased whilst those of threonine, alanine, leucine and lysine decreased with respect to controls in faba bean-or chickpea-fed rats, either germinated or not. We conclude that (a) germination of faba bean seeds gave rise to a significant (P < 0.01) but limited improvement in performance, N retention and apparent ileal digestibilities of some amino acids in growing rats compared with non-germinated seeds, while there was no detectable effect in the case of germinated chickpea seeds, and (b) the apparent ileal amino acid digestibility of essential amino acid-supplemented diets based on faba bean or chickpea meals, either germinated or not, is similar or even higher than controls.

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“…Vitamin content seems to be also changed during germination process and while thiamine seems to decrease slightly after 6 days, ribofl avin and niacin increased sharply as a consequence of germination [Urbano et al, 1995;Prodanov et al, 1997;Vidal-Valverde et al, 2002]. Similarly, it has been reported that legume sprouts provide a larger quantity of vitamin C and E than ungerminated seeds Torres et al, 2007;Doblado et al, 2007;Fernandez-Orozco et al, 2008a].…”

Section: Germinationmentioning

confidence: 92%

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

Gulewicz¹,

Martínez‐Villaluenga²,

Kasprowicz‐Potocka³

et al. 2014

Pol. J. Food Nutr. Sci.

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Nutritional Assessment of Raw, Heated, and Germinated Lentils

Cited by 67 publications

References 21 publications

Contribution of low‐molecular‐weight antioxidants to the antioxidant capacity of raw and processed lentil seeds

Contribution of low‐molecular‐weight antioxidants to the antioxidant capacity of raw and processed lentil seeds

High apparent ileal digestibility of amino acids in raw and germinated faba bean (Vicia faba)‐ and chickpea (Cicer arietinum)‐based diets for rats

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

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