The impact of germination and dehulling on nutrients, antinutrients, in vitro iron and calcium bioavailability and in vitro starch and protein digestibility of some legume seeds

Ghavidel, Reihaneh Ahmadzadeh and Jamuna Prakash (2007) The impact of germination and dehulling on nutrients, antinutrients, in vitro iron and calcium bioavailability and in vitro starch and protein digestibility of some legume seeds. LWT - Food Science and Technology, 40 (7). 1292 - 1299. ISSN 0023-6438

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Official URL: https://doi.org/10.1016/j.lwt.2006.08.002

Abstract

The content of nutrients (protein, starch, ash, calcium, iron, phosphorous and thiamin) and antinutritional components (dietary fiber fractions, phytic acid and tannin), and in vitro bioavailability of calcium and iron and in vitro digestibility of protein and starch were determined in control, germinated and dehulled green gram, cowpea, lentil and chickpea. Germination caused significant (P<0.05) increase in protein, thiamin, in vitro iron and calcium bioavailability and in vitro starch and protein digestibility contents of all the legume samples. Further increase in mentioned parameters was observed after dehulling the germinated legumes. Phytic acid and tannin were reduced by 18–21 and 20–38, respectively, on germination and more reduction was observed in dehulled over germinated samples. There were negative correlations between nutrients bioavailability and digestibility with antinutritional factors.

Item Type: Article
Uncontrolled Keywords: Germination, Dehulling, Antinutrients, In vitro mineral availability, In vitro starch and protein digestibility, Legumes
Subjects: B Life Science > Food Science and Nutrition
Divisions: Department of > Food Science and Nutrition
Depositing User: MUL SWAPNA user
Date Deposited: 24 Sep 2019 05:19
Last Modified: 24 Sep 2019 05:19
URI: http://eprints.uni-mysore.ac.in/id/eprint/8410

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