Impact of Germination on the Microstructural and Physicochemical Properties of Different Legume Types
2021
Denisa Atudorei | Silviu-Gabriel Stroe | Georgiana Gabriela Codină
The microstructural and physicochemical compositions of bean (<i>Phaseolus vulgaris</i>), lentil (<i>Lens culinaris Merr.</i>), soybean (<i>Glycine max</i> L.), chickpea (<i>Cicer aretinium</i> L.) and lupine (<i>Lupinus albus</i>) were investigated over 2 and 4 days of germination. Different changes were noticed during microscopic observations (Stereo Microscope, SEM) of the legume seeds subjected to germination, mostly related to the breakages of the seed structure. The germination caused the increase in protein content for bean, lentil, and chickpea and of ash content for lentil, soybean and chickpea. Germination increased the availability of sodium, magnesium, iron, zinc and also the acidity for all legume types. The content of fat decreased for lentil, chickpea, and lupine, whereas the content of carbohydrates and pH decreased for all legume types during the four-day germination period. Fourier transform infrared spectroscopic (FT-IR) spectra show that the compositions of germinated seeds were different from the control and varied depending on the type of legume. The multivariate analysis of the data shows close associations between chickpea, lentil, and bean and between lupine and soybean samples during the germination process. Significant negative correlations were obtained between carbohydrate contents and protein, fat and ash at the 0.01 level.
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