Journal ArticleDOI
Effect of germination on nutritive value and baking properties of dry peas, lentils, and faba beans
TLDR
In this paper, dry yellow peas, lentils, and faba beans were germinated under laboratory conditions, and a marked increase in ascorbic acid of the legumes was observed during germination.Abstract:
Dry yellow peas, lentils, and faba beans were germinated under laboratory conditions. Periodic rinsing with water at 2-hr intervals was effective in controlling microbial growth. Marked increase in ascorbic acid of the legumes was observed during germination. Amino acid contents did not change appreciably after 4day germination. Wheat flour blends containing ungerminated and germinated legume flours at 5, 10, and 15% levels were used in baking studies. Addition of 15% legume flours to bread resulted in only small deleterious effects on loaf volume, crumb grain, and flavor. Germination adversely affected the baking properties of peas and lentils, but not faba beans. Blanching of the germinated peas further impaired its baking properties.read more
Citations
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Journal ArticleDOI
Legume seeds: protein content and nutritional value
Marcello Duranti,Cristina Gius +1 more
TL;DR: In this review legume seed proteins are considered, taking into account both their molecular and nutritional properties, both for their involvement in the seed life cycle and for human nutrition.
Journal ArticleDOI
The effect of cooking, autoclaving and germination on the nutritional quality of faba beans
A. H. Khalil,E. H. Mansour +1 more
TL;DR: In this article, the nutritive value of raw, cooked, autoclaved and germinated faba beans was evaluated and heat processing and germination were used to reduce stachyose, tannins, phytic acid, vicine, trypsin inhibitor and haemagglutinin activity.
Journal ArticleDOI
Composition and Quality of Lentil (Lens culinaris Medik): A Review
TL;DR: This article reviews recent and pertinent literature on the chemical composition and quality of lentils and concludes that lentil is an excellent source of protein and amino acids to complement cereal protein, particularly wheat, with which it is most often eaten in the developing countries.
Journal ArticleDOI
Chemical and nutritional changes in soybean during germination
TL;DR: Water and oil absorption, emulsification and foaming capacities of soybean were increased after germination, and PAGE patterns showed drastic changes in both low and high molecular weight protein fractions due to germination.
Journal ArticleDOI
Effect of processing including domestic cooking on nutritional quality of legumes
Ann F. Walker,Neena Kochhar +1 more
TL;DR: During the processing of legumes it is important that toxic components be reduced to levels that pose no threat to health, however, improvements in breeding legumes may result in higher levels of toxins, requiring more severe processing conditions for detoxification.
References
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Journal ArticleDOI
On the determination of cystine as cysteic acid.
TL;DR: In this article, a reduction agent was used to destroy the excess performic acid before the initial reaction, and the subsequent exposure of cysteic acid residues to bromine would not be likely to be detrimental.
Journal ArticleDOI
Evaluation of the protein quality and available lysine of germinated and fermented cereals
Ahmed M. Hamad,Marion L. Fields +1 more
TL;DR: Both germination and fermentation had equivalent effects as procedures to improve the protein quality of cereals as well as natural lactic acid fermentation.
Journal ArticleDOI
Nutrients in seeds and sprouts of alfalfa, lentils, mung beans and soybeans
Anne M. Kylen,R. M. McCready +1 more
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Sprouting of seeds and nutrient composition of seeds and sprouts
Journal ArticleDOI
Phytate phosphorus and mineral changes during germination and cooking of black gram phaseolus mungo seeds
TL;DR: In this paper, a positive significant correlation coefficient was found between total P and phytate P in cooked beans and cotyledons, when the beans-to-water ratio was 1:4.
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Nutrients in seeds and sprouts of alfalfa, lentils, mung beans and soybeans
Anne M. Kylen,R. M. McCready +1 more