The Effect of Sprouting in Lentil (Lens culinaris) Nutritional and Microbiological Profile

Abstract

Biological and vegetarian raw food products, in particular based on legume sprouts, are an increasing food trend, due to their improved nutritional value when compared to seeds. Herein, protein and mineral profiles were studied in 12 lentil varieties, with varieties Du Puy, Kleine Schwarze, Rosana, Flora, Große Rote and Kleine Späths II demonstrating the highest protein percentages. After sprouting, protein percentages increased significantly in 10 of the 12 varieties, with the highest increases ranging between 20–23% in Dunkelgrün Marmorierte, Du Puy, Große Rote and Kleine Späths II varieties. While Fe concentration was significantly decreased in three varieties (Samos, Große Rote and Kleine Späths II), Zn and Mn were positively impacted by sprouting (p ≤ 0.05). Magnesium concentration was not affected by sprouting, while Ca and K had percentage increases between 41% and 58%, and 28% and 30%, respectively, in the best performing varieties (Kleine Schwarze, Dunkelgrün Marmorierte, Samos and Rosana). Regardless of the associated nutritional benefits, issues pertaining to sprouts microbiological safety must be ensured. The best results for the disinfection protocols were obtained when combining the seed treatment with SDS reagent followed by an Amukine application on the sprouts, which did not affect germination rates or sprout length. The increasing levels of sprout consumption throughout the world require efficient implementation of safety measures, as well as a knowledge-based selection for the nutritional quality of the seeds.

Sprouts and Microgreens: Trends, Opportunities, and Horizons for Novel Research

“…However, microbial control studies have generally been centered on seeds of a relatively small number of species, thereby leaving ample room for additional research on those of less common varieties. In this context, another research gap to fill is about the development of methods that can routinely be performed in household preparations, when seed disinfection is often neglected [139].…”

Bioprocessing of Barley and Lentil Grains to Obtain In Situ Synthesis of Exopolysaccharides and Composite Wheat Bread with Improved Texture and Health Properties

“…Germination (sprouting) and fermentation of barley and lentil flours with the simultaneous in situ production of EPS are a potential opportunity to reduce the quality losses. The positive effect of sprouted barley and sprouted lentil flours as a nutritious and functional ingredient has been shown in previous studies [ 32 , 34 , 43 ].…”

“…For sugar analysis, freeze-dried sourdough before and after fermentation was treated to inactivate enzymes and microbes [ 35 , 44 ] and to remove any polymeric molecules. The samples were analyzed by HPAEC-PAD as reported by Xu et al [ 43 ]. Results are expressed as % on a flour weight basis.…”

Foliar application of 3‐hydroxy‐4‐pyridinone Fe‐chelate [Fe(mpp) 3 ] induces responses at the root level amending iron deficiency chlorosis in soybean

“…Dried root and shoot samples, collected at V5 phenological stage, of six plants per treatment were analyzed for minerals (Fe, K, Mg, Ca, Na, P, Mn, Zn, Ni, and Co) following the procedure described by Santos, Silva, et al (2020).…”