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 accessAbstract
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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Citations
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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
- Published
- 2011-02-18
- Volume
- 49
- Issue
- 2
- Pages
- 184-191
- ISSN
- 0022-1155 (ISSN-L)
- 0975-8402
- 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
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