Effect of germination periods and hydrothermal treatments on in vitro protein and starch digestibility of germinated legumes

Uppal, Veny; Bains, Kiran

doi:10.1007/s13197-011-0273-8

Cited by 129Food composition and propertiesFood Nutrient Composition and Product DevelopmentPhytase and its Applications

The DOI matches its Crossref record; 18 of the 19 references it cites were found in a registry or an index.

Effect of germination periods and hydrothermal treatments on in vitro protein and starch digestibility of germinated legumes

Open access

Uppal, Veny, Bains, Kiran·2012·Journal of Food Science and Technology

DOI 10.1007/s13197-011-0273-8PMC PMC3550865

Open this paper in CoChat — free account Open PDF

Abstract

Germination of legumes followed by hydrothermal treatments is an effective mean of improving nutritive value of legumes. The protein content of mungbean, chickpea and cowpea increased by 9-11, 11-16 and 8-11% after germination. A significant (p ≤ 0.05) decrease in protein content was observed on pressure cooking and microwaving in all three legumes. The carbohydrates decreased by 1 to 3% during soaking and 2 to 6% during germination. A significant (p ≤ 0.05) improvement in in vitro protein digestibility (IVPD) was observed after soaking as well as after three germination periods. Germination resulted in an increase in IVPD from 15 to 25% in mungbean, 6 to 17% in chickpea and 6 to 17% in cowpea. A significant (p ≤ 0.05) increase in IVPD was observed when raw sprouts of three legumes were subjected to pressure cooking and microwaving. In vitro starch digestibility (IVSD) increased significantly (p ≤ 0.05) after germination, the percent increase being 8 to 12% in mungbean, 9 to 11% in chickpea and 10 to 13% in cowpea. The duration of germination had significant (p ≤ 0.05) effect on IVSD. A significant (p ≤ 0.05) improvement in IVSD was observed when legume sprouts were subjected to pressure cooking and microwave cooking.

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

Integrity signals

Registry

Crossref · 10.1007/s13197-011-0273-8

Cites

18 of 18 references verified0 citation errors · 0 not checkable

Statistics

Claims the paper makes

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

Self-check

Percentages, sums and reported differences re-computed from the paper’s own numbers.

The self-check needs the paper’s full text.

Seed Development and Germination
(2017) · Routledge eBooks · doi:10.1201/9780203740071 · Cited by 1,227
A Pepsin Pancreatin Digest Index of Protein Quality Evaluation
Akeson, W. R., & Stahmann, M. A. (1964) · Journal of Nutrition · doi:10.1093/jn/83.3.257 · Cited by 666
Seed Development and Germination
Yamaguchi, S., & Nambara, E. (2017) · Annual Plant Reviews online · doi:10.1002/9781119312994.apr0252 · Cited by 286
Studies on Desi and Kabuli Chickpea (Cicer arietinum L.) Cultivars. The Levels of Amylase Inhibitors, Levels of Oligosaccharides and In Vitro Starch Digestibility
SINGH, U., KHERDEKAR, M. S., & JAMBUNATHAN, R. (1982) · Journal of Food Science · doi:10.1111/j.1365-2621.1982.tb10113.x · Cited by 179
Studies on Desi and Kabull Chickpea ( Cicer arietinum L.) Cultivars: Levels of Protease Inhibitors, Levels of Polyphenolic Compounds and in vitro Protein Digestibility
Singh, U. P., & Jambunathan, R. (1981) · Journal of Food Science · doi:10.1111/j.1365-2621.1981.tb04176.x · Cited by 175
The presence and inactivation of trypsin inhibitors, tannins, lectins and amylase inhibitors in legume seeds during germination. A review
Savelkoul, F. H. M. G., van der Poel, A. F. B., & Tamminga, S. (1992) · Plant Foods for Human Nutrition · doi:10.1007/bf02196074 · Cited by 128
Effect of germination on the chemical composition and nutritive value of amaranth grain
Ruiz, A., & Bressani, R. (1990) · Cereal Chemistry · Cited by 102
Effect of Heat Treatment on Nutritional Quality of Germinated Legume Seeds
Trugo, L. C., Donangelo, C. M., Trugo, N. M. F., & Knudsen, K. E. B. (2000) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf9913920 · Cited by 97
Proximate composition, phytic acid, polyphenols and digestibility (in vitro) of four brown cowpea varieties
Preet, D. P. K. (2000) · International Journal of Food Sciences and Nutrition · doi:10.1080/09637480050029692 · Cited by 77
Effect of soaking, dehulling and fermentation on the oligosaccharides and nutrient content of cowpeas (Vigna unguiculata)
Akinyele, I. O., & Akinlosotu, A. (1991) · Food Chemistry · doi:10.1016/0308-8146(91)90130-g · Cited by 48
Carbohydrate Degradation During Germination
Ziegler, P. (2017) · Routledge eBooks · doi:10.1201/9780203740071-16 · Cited by 46
Nutrient composition of millet (Pennisetum typhoides) grains and malt
Opoku, A. R., Ohenhen, S. O., & Ejiofor, N. (1981) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00108a036 · Cited by 37
Effects of Experimental Cooking on the Yield and Proximate Composition of Three Selected Legumes
Khalil, J. K., Sawaya, W. N., & AL‐MOHAMMAD, H. M. (1986) · Journal of Food Science · doi:10.1111/j.1365-2621.1986.tb10880.x · Cited by 15
[Biochemical and nutritional studies of germinated soybean seeds].
Jiménez, M. J. M., Elias, L. G., Bressani, R., Navarrete, D. A., Gómez-Brenes, R., & Molina, M. R. (1985) · PubMed · Cited by 14
Proximate composition, amino acid and vitamin contents of malted chickpea, mungbean and their seed coats.
Malleshi, N. G., & Klopfenstein, C. F. (1996) · CFTRI Institutional Repository · Cited by 12
Effect of soaking, germination, heating and roasting on the chemical composition and nutritional quality of soybean and its utilization in various Indian leavened products
Dogra, J., Dhaliwal, Y. S., & Kalia, M. (2001) · Cited by 12
Nutritional Studies On Fermented, Germinated And Baked Soya Bean(Glycine Max) Preparations
Khader, V. (1983) · Journal of Plant Foods · doi:10.1080/0142968x.1983.11904273 · Cited by 11
Cooking Quality and Sensory Profile of Microwave and Pressure Cooked Legumes
Khatoon, N., & Prakash, J. (2005) · MyPrints@UOM (Mysore University Library) · Cited by 4

Flagged first, then by citations

1 of the 19 references couldn’t be matched to a known paper.

Research works printed but not linked: 7

Barakoti L (2004) Development of recipes to enhance the bioavailability of iron from mungbean (Vigna radiata). M.Sc. Thesis, Punjab Agricultural University, Ludhiana
Dhaliwal YS, Aggarwal RAK (1999) Composition of fat in soybeans as affected by duration of germination and drying temperature. J Food Sci Technol 36:266–267
Kelkar K, Shastri P, Rao BY (1996) Effect of processing on in vitro carbohydrate digestibility of cereals and legumes. J Food Sci Technol 33:493–497
King RD, Puswastein P (1987) Effect of germination on proximate composition and nutritional quality of winged bean seed. J Sci Food Agric 52:104–106
Mehta P, Bedi B (1993) In vitro protein and starch digestibility in selected germinated legume flours. Indian J Nutr Diet 30:149–153
Sharma S, Saxena AK, Bakshi AK, Brar JS (2007) Evaluation of different mungbean (vigna radiata) genotypes for physico-chemical and cooking quality characteristics. Indian J Nutr Diet 44:197–202
Sood M, Malhotra SR, Sood BC (2002) Effect of processing and cooking on proximate composition of chickpea (Cicer arietinum) varieties. J Food Sci Technol 39:69–71

Sorted by citations

Composition, Nutritional Value, and Health Benefits of Pulses
Hall, C., Hillen, C. E., & Robinson, J. G. (2016) · Cereal Chemistry · doi:10.1094/cchem-03-16-0069-fi · Cited by 432
Protein quality evaluation twenty years after the introduction of the protein digestibility corrected amino acid score method
Boye, J., Wijesinha-Bettoni, R., & Burlingame, B. (2012) · British Journal of Nutrition · doi:10.1017/s0007114512002309 · Cited by 421
Cowpea: an overview on its nutritional facts and health benefits
Jayathilake, C., Visvanathan, R., Deen, A., Bangamuwage, R., Jayawardana, B. C., Nammi, S., & Liyanage, R. (2018) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.9074 · Cited by 366
Effect of germination time on proximate analysis, bioactive compounds and antioxidant activity of lentil (Lens culinaris Medik.) sprouts
Fouad, A. A., & Rehab, F. M. A. (2015) · Acta Scientiarum Polonorum Technologia Alimentaria · doi:10.17306/j.afs.2015.3.25 · Cited by 159
Sprouting characteristics and associated changes in nutritional composition of cowpea (Vigna unguiculata)
Devi, C. B., Kushwaha, A., & Kumar, A. (2015) · Journal of Food Science and Technology · doi:10.1007/s13197-015-1832-1 · Cited by 143
Phenolic compounds in germinated cereal and pulse seeds: Classification, transformation, and metabolic process
Xu, M., Rao, J., & Chen, B. (2019) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2018.1550051 · Cited by 118
Impact of processing and storage on protein digestibility and bioavailability of legumes
Gu, J., Amrit, B. K., Wu, H., Lu, P., Nawaz, M. A., Barrow, C. J., Dunshea, F. R., & Suleria, H. A. R. (2022) · Food Reviews International · doi:10.1080/87559129.2022.2039690 · Cited by 111
Impact of germination and enzymatic hydrolysis of cowpea bean ( Vigna unguiculata ) on the generation of peptides capable of inhibiting dipeptidyl peptidase IV
Rocha, T. D. S., Hernandez, L. M. R., Chang, Y. K., & de Mejı́a, E. G. (2014) · Food Research International · doi:10.1016/j.foodres.2014.08.016 · Cited by 92
The replacement of cereals by legumes in extruded snack foods: Science, technology and challenges
Tas, A. A., & Shah, A. U. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2021.08.016 · Cited by 90
Relationship between Protein Digestibility and the Proteolysis of Legume Proteins during Seed Germination
Bera, I., O’Sullivan, M., Flynn, D., & Shields, D. C. (2023) · Molecules · doi:10.3390/molecules28073204 · Cited by 86
Nutritional composition, bioactivity, starch characteristics, thermal and microstructural properties of germinated pigeon pea flour
Chinma, C. E., Abu, J. O., Adedeji, O. E., Aburime, L. C., Joseph, D. G., Agunloye, G. F., Adebo, J. A., Oyeyinka, S. A., Njobeh, P. B., & Adebo, O. A. (2022) · Food Bioscience · doi:10.1016/j.fbio.2022.101900 · Cited by 78
Characterization of in vitro antioxidant activity, bioactive components, and nutrient digestibility in pigeon pea (Cajanus cajan ) as influenced by germination time and temperature
Sharma, S., Singh, A., & Singh, B. (2018) · Journal of Food Biochemistry · doi:10.1111/jfbc.12706 · Cited by 80
Effect of sprouting on nutritional quality of pulses
Erba, D., Angelino, D., Marti, A., Manini, F., Faoro, F., Morreale, F., Pellegrini, N., & Casiraghi, M. C. (2018) · International Journal of Food Sciences and Nutrition · doi:10.1080/09637486.2018.1478393 · Cited by 68
Microwave Irradiation Enhances the Germination Rate of Tartary Buckwheat and Content of Some Compounds in Its Sprouts
Wang, S., Wang, J., & Guo, Y. (2018) · Polish Journal of Food and Nutrition Sciences · doi:10.1515/pjfns-2017-0025 · Cited by 64
Mung bean protein as an emerging source of plant protein: a review on production methods, functional properties, modifications and its potential applications
Feng, Q., Niu, Z., Zhang, S., Wang, L., Qun, S., Yan, Z., Hou, D., & Zhou, S. (2023) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.13107 · Cited by 66
Effect of sprouting time on proximate composition and ascorbic acid level of mung bean (Vigna radiate L.) and chickpea (Cicer arietinum L.) seeds.
Masood, T. K., Shah, H. U., & Zeb, A. (2014) · The Journal of Animal and Plant Sciences · Cited by 56
A comprehensive review of mung bean proteins: Extraction, characterization, biological potential, techno‐functional properties, modifications, and applications
Li, S., Feng, X., Hao, X., Zhu, Y., Zou, L., Chen, X., & Yao, Y. (2023) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.13183 · Cited by 57
Cereal processing and glycaemic response
Sopade, P. A. (2016) · International Journal of Food Science & Technology · doi:10.1111/ijfs.13237 · Cited by 49
Effect of germination and dehulling on the nutritive value of soybean
Joshi, P., & Varma, K. (2016) · Nutrition & Food Science · doi:10.1108/nfs-10-2015-0123 · Cited by 46
Effect of sprouting on the proteome of chickpea flour and on its digestibility by ex vivo gastro-duodenal digestion complemented with jejunal brush border membrane enzymes
Nitride, C., Vegarud, G. E., Comi, I., Devold, T. G., Røseth, A. G., Marti, A., Iametti, S., Mamone, G., Picariello, G., Alfieri, F., et al. (2022) · Food Research International · doi:10.1016/j.foodres.2022.111012 · Cited by 38
The influence of high pressure processing and germination on anti-nutrients contents, in vitro amino acid release and mineral digestibility of soybeans
Wu, X., Tan, M., Yinfei, Z. H. U., Duan, H., Ramaswamy, H. S., Bai, W., & Wang, C. (2022) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2022.104953 · Cited by 38
Physicochemical, nutritional, and sensory properties of chips produced from germinated African yam bean (Sphenostylis stenocarpa)
Chinma, C. E., Adedeji, O. E., Etim, I. I., Aniaka, G. I., Mathew, E. O., Ekeh, U. B., & Anumba, N. L. (2020) · LWT · doi:10.1016/j.lwt.2020.110330 · Cited by 36
A Comprehensive Review on Sprouted Seeds Bioactives, the Impact of Novel Processing Techniques and Health Benefits
Kathuria, D., Hamid, Chavan, P., Jaiswal, A. K., Thakur, A., & Dhiman, A. K. (2023) · Food Reviews International · doi:10.1080/87559129.2023.2169453 · Cited by 32
Effect of Germination on Nutritional Composition of Common Buckwheat (Fagopyrum esculentum Moench)
Shreeja, K., Devi, S. S., Suneetha, W. J., & Prabhakar, B. N. (2021) · International Research Journal of Pure and Applied Chemistry · doi:10.9734/irjpac/2021/v22i130350 · Cited by 31
Effect of Dehulling and Germination on Physicochemical and Pasting Properties of Black Beans (Phaseolus vulgaris L.)
Guajardo‐Flores, D., Pérez‐Carrillo, E., Romo‐López, I., Ramírez‐Valdez, L. E., Moreno‐García, B. E., & Gutierrez-Uribe, J. A. (2016) · Cereal Chemistry · doi:10.1094/cchem-02-16-0017-fi · Cited by 31
Comparison of amino acid and chemical composition of jackfruit seed flour treatment
Zuwariah, I., Noor Fadilah, M. B., Hadijah, H., & Rodhiah, R. (2018) · Food Research · doi:10.26656/fr.2017.2(6).106 · Cited by 30
Effect of Germination on Nutritional, Antinutritional and Rheological Characteristics of Quinoa (Chenopodium quinoa)
Padmashree, A., Negi, N., Handu, S., Khan, M. A., Semwal, A. D., & Sharma, G. K. (2018) · Defence Life Science Journal · doi:10.14429/dlsj.4.12202 · Cited by 29
Quinoa Beverages: Formulation, Processing and Potential Health Benefits
Kaur, I., & Tanwar, B. (2016) · Romanian Journal of Diabetes Nutrition and Metabolic Diseases · doi:10.1515/rjdnmd-2016-0026 · Cited by 31
Nutritional and functional attributes of mungbean ( Vigna radiata [L] Wilczek) flour as affected by sprouting time
Elobuike, C. S., Idowu, M. A., Adeola, A. A., & Bakare, H. A. (2021) · Legume Science · doi:10.1002/leg3.100 · Cited by 30
Effect of sprouting on physicochemical, antioxidant and flavonoid profile of onion varieties
Majid, I., Dhatt, A. S., Sharma, S., Nayik, G. A., & Nanda, V. (2015) · International Journal of Food Science & Technology · doi:10.1111/ijfs.12963 · Cited by 27
Effect of instant controlled pressure drop process on some physicochemical and nutritional properties of snacks produced from chickpea and wheat
Yağcı, S., & Evcı, T. (2015) · International Journal of Food Science & Technology · doi:10.1111/ijfs.12843 · Cited by 26
Heat treatment of quinoa (Chenopodium quinoa Willd.) albumin: Effect on structural, functional, and in vitro digestion properties
Yang, C., Zhu, X., Zhang, Z., Yang, F., Wei, Y., Zhang, Z., & Yang, F. (2022) · Frontiers in Nutrition · doi:10.3389/fnut.2022.1010617 · Cited by 25
Influence of soaking and germination treatments on the nutritional, anti-nutritional, and bioactive composition of pigeon pea (Cajanus cajan L.)
Rizvi, Q. U. E. H., Kumar, K., Ahmed, N., Yadav, A. N., Chauhan, D., Thakur, P., & Sheikh, I. (2022) · Journal of Applied Biology & Biotechnology · doi:10.7324/jabb.2022.100317 · Cited by 24
Rheological, thermal, micro structural and functional properties of freeze dried onion powders as affected by sprouting
Majid, I., Dar, B. N., & Nanda, V. (2018) · Food Bioscience · doi:10.1016/j.fbio.2018.01.012 · Cited by 22
Effect of Germination on the Digestion of Legume Proteins
Wang, X., Fan, B., Li, Y., Fei, C., Xiong, Y., Li, L., Liu, Y., Tong, L., Huang, Y., & Wang, F. (2024) · Foods · doi:10.3390/foods13172655 · Cited by 24
Sprouting-Associated Changes in Nutritional and Physico-Functional Properties of Indigenous Millets from Koraput, India
Panda, D., Sailaja, N. H., Padhan, B., & Lenka, K. C. (2019) · Proceedings of the National Academy of Sciences India Section B Biological Sciences · doi:10.1007/s40011-019-01085-x · Cited by 20
Effect of malting periods on the nutrient composition, antinutrient content and pasting properties of mungbean flour
Onwurafor, E. U., Uzodinma, E., Uchegbu, N. N., Ani, J. C., Umunnakwe, I. L., & Ziegler, G. (2020) · Agro-Science · doi:10.4314/as.v19i1.3 · Cited by 19
Effect of ultrasonication on physicochemical, amino‐acids, sugar profile, antioxidant, pasting, and dynamic rheological properties of malted mung beans and lentils
Banura, S., & Singh, N. (2023) · International Journal of Food Science & Technology · doi:10.1111/ijfs.16388 · Cited by 19
Physico-functional and nutritional characteristics of germinated pigeon pea (Cajanus cajan) flour as a functional food ingredient
Atuna, R. A., Mensah, M.-A. S., Koomson, G., Akabanda, F., Dorvlo, S. Y., & Amagloh, F. K. (2023) · Scientific Reports · doi:10.1038/s41598-023-43607-8 · Cited by 18
Effect of different physical pre-treatments on physicochemical and techno-functional properties, and on the antinutritional factors of lentils (Lens culinaris spp)
Liberal, Â., Fernandes, Â. S. F., Ferreira, I. C. F. R., Quintana, A. M. V., & Barros, L. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.139293 · Cited by 18
Short‐term germinated legume flours as functional ingredients in food products
Onwuka, Q. I., Chinma, C. E., Ezeocha, V. C., Otegbayo, B. O., Oyeyinka, S. A., Adebo, J. A., Wilkin, J. D., Bamidele, O. P., & Adebo, O. A. (2024) · Journal of Food Science · doi:10.1111/1750-3841.17334 · Cited by 21
The impact of germination and thermal treatments on bioactive compounds of quinoa (Chenopodium quinoa Willd.) seeds
Dostalíková, L., Čepková, P. H., Janovská, D., Jágr, M., Svoboda, P., Dvořāček, V., & Viehmannová, I. (2024) · European Food Research and Technology · doi:10.1007/s00217-024-04466-3 · Cited by 17
Effects of germination time on the structure, functionality, flavour attributes, and in vitro digestibility of green Altamura lentils ( Lens culinaris Medik. ) flour
Romano, A., Luca, L. D., & Romano, R. (2024) · Food & Function · doi:10.1039/d3fo05758e · Cited by 15
Impact of Germination on the Protein Solubility and Antinutritive Compounds of Lupinus angustifolius and Vicia faba in the Production of Protein-Rich Legume-Based Beverages
Ritter, S. W., Gastl, M. I., & Becker, T. M. (2023) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.3c01249 · Cited by 14
Chemical, Functional, Pasting and Sensory Properties of Sorghum-Maize-Mungbean Malt Complementary Food
Onwurafor, E. U., Umego, E. C., Uzodinma, E. O., & Samuel, E. D. (2017) · Pakistan Journal of Nutrition · doi:10.3923/pjn.2017.826.834 · Cited by 14
ÇİMLENDİRİLMİŞ BAZI TAHIL VE BAKLAGİLLERİN FİZİKSEL VE KİMYASAL ÖZELLİKLERİ
Kılınçer, F. N., & DEMİR, M. K. (2019) · GIDA / THE JOURNAL OF FOOD · doi:10.15237/gida.gd19019 · Cited by 14
Effect of Germination on Starch
Muñoz-Llandes, C. B., Martínez‐Villaluenga, C., Palma‐Rodríguez, H. M., Román‐Gutiérrez, A. D., Castro‐Rosas, J., & Guzmán‐Ortiz, F. A. (2023) · Springer eBooks · doi:10.1007/978-3-031-35843-2_19 · Cited by 13
Nano-selenium regulates the sugar metabolism in pea (Pisum sativum L.) sprouts
Xue, W., Yu-fan, K., Pan, C., Hu, T., Yu, M., Chen, Y., & Zhang, S. J. (2024) · South African Journal of Botany · doi:10.1016/j.sajb.2024.02.029 · Cited by 13
Nutritional properties of provitamin A-biofortified maize amahewu prepared using different inocula
Awobusuyi, T. D., Oyeyinka, S. A., Siwela, M., & Amonsou, E. O. (2021) · Food Bioscience · doi:10.1016/j.fbio.2021.101217 · Cited by 12
Exploring protein structural adaptations and polyphenol interactions: Influences on digestibility in pigeon pea dal and whole grains under heat and germination conditions
Dutta, M., Dineshkumar, R., Nagesh, C. R., Lakshmi, Y. D., Lekhak, B., Bansal, N., Goswami, S., Kumar, R. R., Kundu, A., Mandal, P. K., et al. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.140561 · Cited by 11
Effect of germination and roasting on the proximate, mineral and anti-nutritional factors in finger millet (Eleucine Coracana), Cowpeas (Vigna Unguiculata) and orange maize (Zea mays)
Dhliwayo, T. C., Chopera, P., Matsungo, T. M., Chidewe, C. K., Mukanganyama, S., Nyakudya, E., Mtambanengwe, F., Mapfumo, P., & Nyanga, L. (2023) · African Journal of Food Agriculture Nutrition and Development · doi:10.18697/ajfand.123.22960 · Cited by 10
Legume-Based Dairy Substitutes: From Traditional Food to Recent Findings
Mefleh, M., Summo, C., Faccia, M., Caponio, F., & Pasqualone, A. (2022) · Elsevier eBooks · doi:10.1016/b978-0-12-823960-5.00061-5 · Cited by 9
Understanding the phenylpropanoid pathway for agronomical and nutritional improvement of mungbean
Guleria, P., & Kumar, V. (2017) · The Journal of Horticultural Science and Biotechnology · doi:10.1080/14620316.2017.1286236 · Cited by 9
Optimization of Ingredients and Process Formulations on Functional, Nutritional, Sensory and Textural Properties ofThalipeeth: Indian Multigrain Pancake
Arya, S. S., & Sonali, G. (2016) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.12993 · Cited by 8
Food Processing Methods towards Reduction of Antinutritional Factors in Chickpea
Roy, A. S., Ghosh, S., & Kundagrami, S. (2019) · International Journal of Current Microbiology and Applied Sciences · doi:10.20546/ijcmas.2019.801.044 · Cited by 8
Composition of canola seed sprouts fermented by Aureobasidium pullulans, Neurospora crassa, and Trichoderma reesei under submerged-state fermentation
Alhomodi, A. F., Zavadil, A., Berhow, M. A., Gibbons, W. R., & Karki, B. (2021) · Food and Bioproducts Processing · doi:10.1016/j.fbp.2021.01.008 · Cited by 8
Development of novel process for production of high-protein soybean semolina and its functionality
Sreechithra, T. V., & Sakhare, S. D. (2025) · Food Research International · doi:10.1016/j.foodres.2025.115865 · Cited by 7
A Comprehensive Review of Cowpea Proteins: Chemistry, Extraction, Techno‐Functionality, Modification, and Food Applications
Zolqadri, R., & Li, Y. (2025) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.70218 · Cited by 7
Effect of pre‐treatments on sprouting rate and nutritional quality of green gram ( Vigna radiata L. ) malt
Dattatray, T. R., Babu, A. S., & Mohan, R. J. (2020) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.14354 · Cited by 7
Assessment and Forecasting of the Effectiveness of the Agricultural Company's Innovation and Foreign Economic Activity Strategy
Dooranov, A., Doroshkevych, K., & al., S. C. E. (2022) · Journal of Agriculture and Crops · doi:10.32861/jac.91.78.84 · Cited by 7
Changes in antioxidant bioactive compounds of Cassia tora Linn. seed during germination
Islam, M. Z., Kang, S., Koo, N.-G., Kim, Y., Kim, J. K., & Lee, Y. (2023) · Cogent Food & Agriculture · doi:10.1080/23311932.2023.2202027 · Cited by 7
Evaluation of the chemical composition, anti-nutrients and mineral element level of a composite meal from pearl millet, wheat, cowpea and groundnut
Sheriff, M., & Alhaji, M. A. (2014) · Cited by 7
Study on the health benefit and utilization of sprouted grains for development of value-added food products: A review
Pathak, A., & Singh, S. P. (2022) · Annals of Phytomedicine An International Journal · doi:10.54085/ap.2022.11.2.17 · Cited by 6
The Effects of Malting and Extrusion on the Functional and Physical Properties of Extrudates from Malted Brown Rice and Pigeon Pea Flour Blends
Azuka, C. E., Onwuchekwa, A., Nwosu, A. N., Holmes, M. J., Boesch, C., & Okafor, G. I. (2025) · Foods · doi:10.3390/foods14030422 · Cited by 6
Antioxidants, nutritional, antinutrients and functional characteristics of black turtle bean (Phaseolus vulgaris): synergistic and antagonistic interrelationship of epigeal germination periods
Chima, J. U., & Fasuan, T. O. (2021) · Nutrition & Food Science · doi:10.1108/nfs-09-2020-0356 · Cited by 5
Effect of Different preparatory processes on Improving the Nutritional Value of Quinoa (Chenopodium quinoa, Willd) and Studying its Effect on Obese Anemic Rats
Ibrahem, E., & Mohamed, G. (2021) · Egyptian Journal of Nutrition and Health · doi:10.21608/ejnh.2021.239553 · Cited by 7
Physico-chemical Characteristics and the Effects of Processing Methods on the Nutritional and Anti-nutritional Quality of Soybean (Glycine max (L.) Merrill)
Chuwa, C., Dhiman, A. K., Saidia, P. S., & Issa-Zacharia, A. (2023) · Asian Food Science Journal · doi:10.9734/afsj/2023/v22i10673 · Cited by 5
Proximate Composition, In vitro Digestibility and Anti Nutritional Factors of Millets and Legume Grains
Rana, N., & Dahiya, S. (2021) · Agricultural Science Digest - A Research Journal · doi:10.18805/ag.d-5248 · Cited by 5
Exploring the potential of sprouted soybean and sesame hull to increase nutritional value of ice cream
El-Maksoud, A. A. A., Hesarinejad, M. A., & Abedelmaksoud, T. G. (2023) · Food systems · doi:10.21323/2618-9771-2023-6-3-403-408 · Cited by 5
E-Marketing of Agriculture Commodities: Challenges and Prospects for Marginal and Small Farmers in India
Jena, D., Mohapatra, D., & al., S. K. P. E. (2022) · Journal of Agriculture and Crops · doi:10.32861/jac.91.42.48 · Cited by 5
Alteration of biochemical parameters and microstructure of Fagopyrum esculentum Moench grain in process of germination
Kuznetsova, Е., Klimova, E. V., Bychkova, T., Zomitev, V., Motyleva, S. M., & Brindza, J. (2018) · Potravinarstvo Slovak Journal of Food Sciences · doi:10.5219/932 · Cited by 5
Short-Time Germination Modifies Chickpea Grains and Enhances the Production of High-Quality Functional Beverages: Insights into the Soaking Stage in Transformation Processes
Diniz, J. A., Antonio, S. A. M. D., Lemos, A. C. B. D. S., Borim, L. C., Monaco, M., Júnior, S. I. D. S., & Tavano, O. L. (2025) · ACS Omega · doi:10.1021/acsomega.5c00900 · Cited by 5
Comparative assessment of organic and non-organic – chickpea and cowpea, nutritional composition and antinutrients upon germination
Devisetti, R., & Prakash, J. (2020) · World Journal of Advanced Research and Reviews · doi:10.30574/wjarr.2020.8.2.0432 · Cited by 4
Effect of common vetch (Vicia sativa L.) seeds in organic diets for broiler chickens: Acceptance and precaecal digestibility of crude protein and amino acids from raw, germinated and ensiled vetches
Höhne, A., Aulrich, K., Witten, S., Bussemas, R., & Baldinger, L. (2022) · Animal Feed Science and Technology · doi:10.1016/j.anifeedsci.2022.115506 · Cited by 4
Legumes and Pulses: Ways and Means to Enhance the Protein Quality
Vinutha, T., Kumar, R. R., Bansal, N., Prashat, G. R., Goswami, S., MISHRA, G. P., & Bharadwaj, C. (2022) · Springer eBooks · doi:10.1007/978-981-19-4590-8_6 · Cited by 4
Seed Disinfection Treatments Minimized Microbial Load and Enhanced Nutritional Properties of Fenugreek Sprouts Which Alleviated Diabetes-Negative Disorders in Diabetic Rats
Dahab, A. A., Bayomy, H. M., El-Salam, H. S. A., Almasoudi, S. E., Ozaybi, N. A., Mahmoud, G. A., Atteya, A. K. G., & El‐Serafy, R. S. (2024) · Nutrients · doi:10.3390/nu16162635 · Cited by 4
Effect of processing techniques on in vitro protein digestibility, antinutrients, and functional properties of selected plant-based foods
Saikia, D., Gupta, S., & Saini, R. K. (2025) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-025-03896-1 · Cited by 3
Can plant proteins truly compete with their animal counterparts?: A comprehensive comparative analysis
Sivakumar, C., Nadimi, M., & Paliwal, J. (2026) · Future Foods · doi:10.1016/j.fufo.2026.101049 · Cited by 3
Effect of germination on antioxidant capacity and nutritional quality of soybean seeds (Glycinemax (L.) Merr.)
Lien, D. T. P., Toan, H. T., & Tram, P. T. B. (2017) · Can Tho University Journal of Science · doi:10.22144/ctu.jen.2017.032 · Cited by 3
Quality Enhancement of Black Soybean [Glycine max (L.) Merrill] Flour using Germination Technique
Dobhal, N., & Raghuvanshi, R. S. (2022) · Legume Research - An International Journal · doi:10.18805/lr-4711 · Cited by 3
The Effect of the Labor and Capital Components on the Production of the Agricultural Sector in Jordan Using the Cobb-Douglas Production Function
Thiabat, A. A., Al-Nawafah, S. S., Almarshad, M. N., & Qaryouti, M. Q. H. A. (2022) · Journal of Agriculture and Crops · doi:10.32861/jac.91.32.41 · Cited by 3
Effect of Processing on Antinutritional and Carbohydrate Fractions of Browntop Millet
Ponnapalli, H., & Karakannavar, S. J. (2023) · doi:10.58321/aatccreview.2023.11.04.258 · Cited by 3
Evaluation of the Effectiveness of the Combined Use of Humic Fertilizer and Herbicides in Spring Wheat Crops
Kondratenko, E. P., Soboleva, O. M., & Verbitskaya, E. A. N. V. (2023) · Journal of Agriculture and Crops · doi:10.32861/jac.91.130.136 · Cited by 3
Impact of varying germination periods on the nutritional quality and protein availability of four legumes
Devi, R., Sangwan, V., & Punia, D. (2023) · Bangladesh Journal of Botany · doi:10.3329/bjb.v52i3.68929 · Cited by 2
Optimization of germination parameters for enhancing the bioactive components and nutraceutical potential of Phaseolus vulgaris (kidney beans) grown in North-Western Himalayas
Yousouf, M., Jabeen, A., Amin, T., Padder, S. A., Murtaza, I., & Nazir, N. (2025) · Food and Humanity · doi:10.1016/j.foohum.2025.100871 · Cited by 2
A review of the nutrient and ethnomedicinal value of cowpea (Vigna unguiculata (L.) Walp.)
Emmanuel, O., & Okeke, S. N. (2026) · Clinical Traditional Medicine and Pharmacology · doi:10.1016/j.ctmp.2026.200262 · Cited by 2
Effect of Germination Conditions on the Nutritional, Bioactive Profile and In Vitro Gastrointestinal Digestion of Amaranthus hypochondriacus
Woolfolk-Chávez, D. C., Montaño‐Leyva, B., Menchaca‐Armenta, M., Sarabia-Sainz, J. A., Silvas‐García, M. I., Buitimea‐Cantúa, N. E., Gerardo‐Rodríguez, J. E., Córdova-López, J. H., & Ledesma‐Osuna, A. I. (2026) · ACS Food Science & Technology · doi:10.1021/acsfoodscitech.5c00871 · Cited by 2
Peptidomics mapping of proteolysis highlights triple activation of sprouted seeds by germination, homogenisation and species mixture
Bera, I., Fernández-Díaz, R., O’Sullivan, M., Jacquier, J., Scaife, C., Litovskich, G., Wynne, K. J., & Shields, D. C. (2026) · Food Chemistry · doi:10.1016/j.foodchem.2026.149370 · Cited by 2
Karakteristik Perkecambahan Biji Lamtoro [Leucaena leucocephala (Lam.)de Wit] pada Perlakuan Skarifikasi serta Perubahan Nilai Gizi Setelah Perkecambahan
Rachma, Y. A., Indrati, R., & Supriyadi, S. (2022) · Buletin Anatomi dan Fisiologi · doi:10.14710/baf.7.1.2022.11-19 · Cited by 2
Pulses as Sustainable Protein Sources: Benefits, Drawbacks, and Gaps
Karakaya, S. (2022) · Letters in Functional Foods · doi:10.2174/2666939001666221006121517 · Cited by 2
Chemical Profile and Antioxidant Activity of Essential Oils and Polyphenolic Compounds of Lippia Graveolens from Different Mexican Localities
Bautista-Hernández, I., Mireya, V.-A., & Paz-González, A. D. (2022) · Journal of Agriculture and Crops · doi:10.32861/jac.91.20.31 · Cited by 2
Effect of Pre-Treatment of Quinoa Seeds on Alcalase Hydrolysis and Antiradical Activity of Peptides Fractions
Rueda, J., Lobo, M. O., & Samman, N. C. (2023) · International Congress la ValSe-Food · doi:10.3390/blsf2023025008 · Cited by 2
Black-Eyed Peas, Chickpeas and Pea Sprouts
Trilokia, M., Ayoub, W. S., & Choudhary, P. (2023) · Springer eBooks · doi:10.1007/978-3-031-40916-5_10 · Cited by 2
What Factors Influence Poultry Production in Sindhupalchok District of Nepal? A Poultry Farmers Perspective
Khaizu, S., Devkota, N., & Poudel, U. R. (2022) · Journal of Agriculture and Crops · doi:10.32861/jac.91.49.61 · Cited by 2
Evaluation of the Quality of Fresh-Cut Mango, Mangosteen, and Rambutan Under Cold Storage
Suriati, L. (2022) · Journal of Agriculture and Crops · doi:10.32861/jac.91.62.69 · Cited by 2
Determinant and Impact of Renewable Energy Utilization on Farm Productivity in South-South Nigeria
Ifeoma, A. A., Enete, A. A., & Ezeibe, A. B. C. (2022) · Journal of Agriculture and Crops · doi:10.32861/jac.91.105.113 · Cited by 2
Unlocking nutritional and functional insights: exploring the impact of germination time on bean protein isolate
Srenuja, D., Hema, V., Anand, M. T., Mohan, R. J., & Vidyalakshmi, R. (2023) · International Journal of Food Science & Technology · doi:10.1111/ijfs.16859 · Cited by 2
The effect of long germination on the levels and types of non-enzymatic antioxidants in red kidney bean sprouts
Winarsi, H., Bestari, Y. P., Masluki, N. I. L., & Septiana, A. T. (2021) · Proceeding ICMA-SURE · doi:10.20884/2.procicma.2021.1.1.4417 · Cited by 2
Do the Soil's Physiochemical Properties Fluctuate with Season and Soil Depth in the Ecological Critical Areas (ECA) of Sundarbans, Bangladesh?
Sharmin, A., & Hossain, M. (2022) · Journal of Agriculture and Crops · doi:10.32861/jac.91.9.19 · Cited by 1
Characterization of the Physicochemical, Functional, Granulometric and Mineral Properties of Néré (Parkia Biglobosa) FN, FW and FK Flours From Korhogo in Côte d'Ivoire
Michel, N. A., Minata, D. G., & Joseph, D. A. (2022) · Journal of Agriculture and Crops · doi:10.32861/jac.91.85.96 · Cited by 1

Impact of varying germination periods on the nutritional quality and protein availability of four legumes
Devi, R., Sangwan, V., & Punia, D. (2023) · Bangladesh Journal of Botany · doi:10.3329/bjb.v52i3.68929 · Cited by 2
Effect of sprouting on invitro digestibility of some locally consumed leguminous seeds
Akporhonor, E. E., Egwaikhide, P. A., & Eguavoen, I. (2006) · Journal of applied science and environmental management · doi:10.4314/jasem.v10i3.17320 · Cited by 16
In-vitro digestibility and microscopic appearance of germinated legume starches and their effect on dietary protein utilization
Shekib, L. A. (1994) · Food Chemistry · doi:10.1016/0308-8146(94)90093-0 · Cited by 5
Protein Digestibility of Selected Legumes Treated with Ultrasound and High Hydrostatic Pressure During Soaking
Han, I., Swanson, B. G., & Baik, B. (2007) · Cereal Chemistry · doi:10.1094/cchem-84-5-0518 · Cited by 74
Nutritional potential and functional properties of germinated mung bean, pea and lentil seeds
El‐Adawy, T. A., Rahma, E. H., El-Bedawey, A. A., & El-Beltagy, A. E. (2003) · Plant Foods for Human Nutrition · doi:10.1023/b:qual.0000040339.48521.75 · Cited by 186

Authors: Uppal, V., & Bains, K.
Affiliations: Punjab Agricultural University (IN)
Corresponding author: Bains, Kiran
ORCID: Bains, Kiran
Venue: Journal of Food Science and Technology
Publisher: Springer Science and Business Media LLC
Published: 2011-02-18
Volume: 49
Issue: 2
Pages: 184-191
ISSN: 0022-1155 (ISSN-L)
0975-8402
DOI: 10.1007/s13197-011-0273-8
PMC: PMC3550865
OpenAlex: W2079364065
Cited by: 129
References: 19
Citations by year: 2026: 10 · 2025: 9 · 2024: 9 · 2023: 21 · 2022: 29 · 2021: 11 · 2020: 5 · 2019: 5 · 2018: 9 · 2017: 3 · 2016: 7 · 2015: 5 · 2014: 5 · 2012: 1
FWCI: 1.77
Type: journal article
Language: en
Open access: bronze
doi.org
Licence: www.springer.com/tdm (tdm)
Locations: Journal of Food Science and Technology (publishedVersion)
Europe PMC (PubMed Central) (publishedVersion)
PubMed Central (publishedVersion)
PubMed (publishedVersion)
Topics: Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
Life Sciences › Agricultural and Biological Sciences › Plant Science › Phytase and its Applications
Keywords: hydrothermal treatment, in vitro protein digestibility, in vitro starch digestibility, mungbean, chickpea, cowpea, pressure cooking, microwave cooking, soaking, legume sprouts, nutritional value, protein content, carbohydrates

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review

Effect of germination periods and hydrothermal treatments on in vitro protein and starch digestibility of germinated legumes

Abstract

Overview

Integrity signals

Verification

Claims the paper makes

Self-check

Citations

Cites

Cited by

Related

Metadata

Record

About these checks