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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

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Uppal, Veny, Bains, Kiran·2012·Journal of Food Science and Technology
DOI 10.1007/s13197-011-0273-8PMC PMC3550865
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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.

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Show all 19 references

Research works printed but not linked: 7

  1. Barakoti L (2004) Development of recipes to enhance the bioavailability of iron from mungbean (Vigna radiata). M.Sc. Thesis, Punjab Agricultural University, Ludhiana
  2. 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
  3. 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
  4. 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
  5. Mehta P, Bedi B (1993) In vitro protein and starch digestibility in selected germinated legume flours. Indian J Nutr Diet 30:149–153
  6. 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
  7. 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

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Metadata

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
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

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