Effect of germination on the levels of pectins, phytins and minerals in three selected legumes
1981
Giri, Janabai | Parvatham, R. | Santhini, K.
Ash content, calcium, phosphorus, total and available iron, pectin, and phytin were measured in a study involving dried germinated seedlings (greengram, horsegram, and redgram legumes) removed from incubation after 24, 48, and 72 hours. It was found that ash and phytin contents decreased during germination, while mineral content remained constant. Pectin content increased in greengram and horsegram, but decreased in redgram. Germination decreased the phytin phosphorus level and increased the availability of iron and calcium. Further, since pectin is responsible for hardness of legumes, the results indicate that germination may increase the cooking time of redgram legumes. It was concluded that legume germination is a simple method of food processing which results in an increase in nutritive value of the legumes. (wz)
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