New functional legume foods by germination: effect on the nutritive value of beans, lentils and peas
New functional legume foods by germination: effect on the nutritive value of beans, lentils and peas
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DOI：
10.1007/s00217-002-0602-2
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发表时间：
2002-12-01
影响因子：
3.3
通讯作者：
Kuo, YH
中科院分区：
文献类型：
--
作者：
Vidal-Valverde, C;Frias, J;Kuo, YH
The effect of different conditions of germination at a semi-pilot scale on the content of available soluble sugars, alpha-galactosides, vitamins B-1 and B-2, and inositol phosphates of beans, lentils and peas have been studied. Results obtained indicated that germination modified the nutritional composition of legumes depending on the type of legume and germination conditions. The storage compounds present in dry seeds (alpha-galactosides and higher forms of inositol phosphates) decreased because they were hydrolysed to glucose, fructose, IP4 and IP3, compounds that can serve as a source of energy for the new plant. Vitamin B-2 suffered an important increase after germination whereas vitamin B-1 did not change significantly. To achieve legume flours with enhanced nutritive value, 6 days of germination in the presence of light for beans and lentils, and in darkness for peas can be suggested.
