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Effect of germination on the nutritive value of legumes  [1981]

Vanderstoep, John

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Sprouting has been claimed to improve the nutritive value of legumes. Proximate analysis of germinated peas, pinto beans, white navy beans, lentils, mung beans, soybeans and alfalfa indicated a marked increase in moisture content and decrease in protein, fat, fiber and ash. On a dry-weight basis, protein in sprouts increases. Germination is accompanied by turnover of protein and amino acids, with the greatest increase in glutamic and aspartic acids, although essential amino acid distribution is not significantly different between sprouts and ungerminated seeds. In other studies, vitamin C and riboflavin content increased with germination from 4- to 20-fold, and 2.5- to 4.5-fold, respectively. Niacin, choline and biotin increased during germination, whereas pantothenic acid and thiamin content remained the same and folic acid decreased. Mineral concentration of sprouts was lower than in seeds, and antinutrient factors were not lost during germination. Changes in oligosaccharide content with sprouting may reduce flatulent properties of beans; phytates may also be hydrolyzed upon germination

学术期刊

Food Technology (USA)

ISSN : 0015-6639

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