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The Effect of Different Germination Times on Some Nutritional and Anti-Nutritional Properties of Green Lentil Sprouts

Yıl 2022, Cilt 11, Sayı 1, 7 - 11, 27.07.2022
https://doi.org/10.21657/topraksu.1003635

Öz

In the developing, changing and constantly renewing food and beverage sector, different nutrition trends are becoming more important day by day. One of these is the consumption of germinated legumes, which has attracted attention in the world recently and has many practitioners. The germination process is an effective process on the nutritional values of legumes and can make them even more valuable. The aim of this study was to determine the effects of germination time (3, 6, 9 days) on some nutritional and anti-nutritional contents contained in green lentils sprouts. Both sprouting period and cultivars significantly influenced the nutritional quality of lentil sprouts. The values of protein, starch, phytic acid, condensed tannins, total phenolic, total flavonoid, free radical scavenging activity contents of sprouting periods ranged between 26.4 (Raw) to 27.8% (9 day), 48.8 (raw) to 45.5% (9 day), 0.59 (6 days) to 1.09% (raw), 0.60 (3 days) to 0.77% (9 days), 3.97 (raw) to 10.24 mg GA/g (9 days), 0.55 (raw) 4.58 mg QE/g (9 days), 9.32 (raw) to 13.50% (9 day), respectively. The highest ash, Fe, Cu, Mn and Zn contents were obtained from raw grains with 2.76%, 5.96 mg 100g-1, 0.95 mg 100g-1, 1.34 mg 100g-1 and 4.09 mg 100g-1 values. Germination process improved quality of lentils by enhancing the nutritive value and digestibility of nutrients and reducing the anti-nutrients.

Kaynakça

  • Alghamdi SS, Khan AM, Ammar MH, El-Harty EH (2014). Phenological, nutritional and molecular diversity assessment among 35 introduced lentil (Lens culinaris Medik.) genotypes grown in Saudi Arabia. International journal of Molecular Sciences, 15(1): 277-295.
  • AOAC (2000). Official methods of analysis. 17th ed. Washington, DC: Association of Official Analytical Chemists.
  • Arvouet-Grand A, Vennat B, Pourrat A, Legret P (1994). Standardisation d`un extrait de propolis et identification des principaux constituants. Journal de pharmacie de Belgique, 49: 462-468 Bate-Smith EC (1975). Phytochemistry of proanthocyanidins. Phytochemistry 14: 1107-1113.
  • Benincasa P, Falcinelli B, Lutts S, Stagnari F, Galieni A (2019). Sprouted grains: A comprehensive review. Nutrients, 11(2): 421.
  • Delian E, Chira A, Badulescu L, Chira L (2015). Insights into Microgreens Physiology. Scientific Papers. Series B. Horticulture, 59: 447-454.
  • FAO (2019). Statistical Databases, http://faostat.fao.org/site/567/default.aspx#ancor, (18 April 2021).
  • Fouad AA, Rehab FM (2015). Effect of germination time on proximate analysis, bioactive compounds and antioxidant activity of lentil (Lens culinaris Medik.) sprouts. Acta Scientiarum Polonorum Technologia Alimentaria, 14(3): 233-246.
  • Gezer K, Duru ME, Kıvrak I, Türkoğlu A, Mercan N (2006). free-radical scavenging capacity and antimicrobial activity of wild edible mushroom of Turkey. African Journal of Biotechnology 5(20): 1924-1928.
  • Ghavidel RA, Prakash J (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.
  • Ghumman A, Kaur A, Singh N (2016). impact of germination on flour, protein and starch characteristics of lentil (Lens Culinaris L.) and horsegram (Macrotyloma uniflorum L.) Lines. LWT-Food Science and Technology, 65: 137-144.
  • Khattak AB, Zeb A, Bibi N, Khalil SA, Khattak MS (2007). Influence of germination techniques on phytic acid and polyphenols content of chickpea (Cicer arietinum L.) Sprouts. Food Chemistyr, 104: 1074-1079.
  • Lako J, Trenerry V, Wahlqvist M, Wattanapenpaiboon N (2007). Phytochemical flavonols, carotenoids and the antioxidant properties of a wide selection of fijian fruit, vegetables and other readily available foods. Food Chemistry, 101: 1727-1741.
  • Olaerts H, Roye C, Derde LJ, Sinnaeve G (2016). Impact of preharvest sprouting of wheat (Triticum aestivum) in the field on starch, protein, and arabinoxylan properties. Journal of Agricultural and Food Chemistry, 64: 8324-8332.
  • Randhir R, Lin YT, Shetty K (2004). Stimulation of phenolics, antioxidant and antimicrobial activities in dark germinated mung bean sprouts in response to peptide and phytochemical elicitors. Process Biochemistry, 39: 637–647.
  • Saharan K, Khetarpaul N, Bishnoi S (2002). Antinutrients and protein digestibility of faba bean and rice bean as affected by soaking, dehulling and germination. Journal of Food Sciences and Technology, 39: 418-422.
  • Shimelis EA, Rakshit SK (2007). Effect of processing on antinutrients and in vitro protein digestibility of kidney bean (Phaseolus vulgaris L.) varieties grown in East Africa. Food Chemistry, 103: 161-172.
  • Świeca M, Baraniak B, Gawlik-Dziki U (2013). In vitro digestibility and starch content, predicted glycemic index and potential in vitro antidiabetic effect of lentil sprouts obtained by different germination techniques. Food chemistry, 138(2-3): 1414-1420.
  • Troszyńska A, Estrella I, Lamparski G, Hernández (2011). Relationship between the sensory quality of lentil (Lens culinaris) sprouts and their phenolic constituents. Food Research International, 44(10): 3195-3201.
  • Xu M, Jin Z, Simsek S, Hall C (2019). Effect of germination on the chemical composition, thermal, pasting, and moisture sorption properties of flours from chickpea, lentil, and yellow pea. Food chemistry, 295: 579-587.
  • Yadav SS, Stevenson PC, Rizvi AH, Manohar M, (2007). Uses and consumption. Lentil: an Ancient Crop for Modern Times. Yadav SS, McNeil DL and Stevenson PC (eds) Springer, Dordrecht, The Netherlands, pp. 33–46.

Yıl 2022, Cilt 11, Sayı 1, 7 - 11, 27.07.2022
https://doi.org/10.21657/topraksu.1003635

Öz

Kaynakça

  • Alghamdi SS, Khan AM, Ammar MH, El-Harty EH (2014). Phenological, nutritional and molecular diversity assessment among 35 introduced lentil (Lens culinaris Medik.) genotypes grown in Saudi Arabia. International journal of Molecular Sciences, 15(1): 277-295.
  • AOAC (2000). Official methods of analysis. 17th ed. Washington, DC: Association of Official Analytical Chemists.
  • Arvouet-Grand A, Vennat B, Pourrat A, Legret P (1994). Standardisation d`un extrait de propolis et identification des principaux constituants. Journal de pharmacie de Belgique, 49: 462-468 Bate-Smith EC (1975). Phytochemistry of proanthocyanidins. Phytochemistry 14: 1107-1113.
  • Benincasa P, Falcinelli B, Lutts S, Stagnari F, Galieni A (2019). Sprouted grains: A comprehensive review. Nutrients, 11(2): 421.
  • Delian E, Chira A, Badulescu L, Chira L (2015). Insights into Microgreens Physiology. Scientific Papers. Series B. Horticulture, 59: 447-454.
  • FAO (2019). Statistical Databases, http://faostat.fao.org/site/567/default.aspx#ancor, (18 April 2021).
  • Fouad AA, Rehab FM (2015). Effect of germination time on proximate analysis, bioactive compounds and antioxidant activity of lentil (Lens culinaris Medik.) sprouts. Acta Scientiarum Polonorum Technologia Alimentaria, 14(3): 233-246.
  • Gezer K, Duru ME, Kıvrak I, Türkoğlu A, Mercan N (2006). free-radical scavenging capacity and antimicrobial activity of wild edible mushroom of Turkey. African Journal of Biotechnology 5(20): 1924-1928.
  • Ghavidel RA, Prakash J (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.
  • Ghumman A, Kaur A, Singh N (2016). impact of germination on flour, protein and starch characteristics of lentil (Lens Culinaris L.) and horsegram (Macrotyloma uniflorum L.) Lines. LWT-Food Science and Technology, 65: 137-144.
  • Khattak AB, Zeb A, Bibi N, Khalil SA, Khattak MS (2007). Influence of germination techniques on phytic acid and polyphenols content of chickpea (Cicer arietinum L.) Sprouts. Food Chemistyr, 104: 1074-1079.
  • Lako J, Trenerry V, Wahlqvist M, Wattanapenpaiboon N (2007). Phytochemical flavonols, carotenoids and the antioxidant properties of a wide selection of fijian fruit, vegetables and other readily available foods. Food Chemistry, 101: 1727-1741.
  • Olaerts H, Roye C, Derde LJ, Sinnaeve G (2016). Impact of preharvest sprouting of wheat (Triticum aestivum) in the field on starch, protein, and arabinoxylan properties. Journal of Agricultural and Food Chemistry, 64: 8324-8332.
  • Randhir R, Lin YT, Shetty K (2004). Stimulation of phenolics, antioxidant and antimicrobial activities in dark germinated mung bean sprouts in response to peptide and phytochemical elicitors. Process Biochemistry, 39: 637–647.
  • Saharan K, Khetarpaul N, Bishnoi S (2002). Antinutrients and protein digestibility of faba bean and rice bean as affected by soaking, dehulling and germination. Journal of Food Sciences and Technology, 39: 418-422.
  • Shimelis EA, Rakshit SK (2007). Effect of processing on antinutrients and in vitro protein digestibility of kidney bean (Phaseolus vulgaris L.) varieties grown in East Africa. Food Chemistry, 103: 161-172.
  • Świeca M, Baraniak B, Gawlik-Dziki U (2013). In vitro digestibility and starch content, predicted glycemic index and potential in vitro antidiabetic effect of lentil sprouts obtained by different germination techniques. Food chemistry, 138(2-3): 1414-1420.
  • Troszyńska A, Estrella I, Lamparski G, Hernández (2011). Relationship between the sensory quality of lentil (Lens culinaris) sprouts and their phenolic constituents. Food Research International, 44(10): 3195-3201.
  • Xu M, Jin Z, Simsek S, Hall C (2019). Effect of germination on the chemical composition, thermal, pasting, and moisture sorption properties of flours from chickpea, lentil, and yellow pea. Food chemistry, 295: 579-587.
  • Yadav SS, Stevenson PC, Rizvi AH, Manohar M, (2007). Uses and consumption. Lentil: an Ancient Crop for Modern Times. Yadav SS, McNeil DL and Stevenson PC (eds) Springer, Dordrecht, The Netherlands, pp. 33–46.

Ayrıntılar

Birincil Dil İngilizce
Konular Ziraat
Bölüm Research Articles
Yazarlar

Serife AKTAS Bu kişi benim
BİLECİK ŞEYH EDEBALİ ÜNİVERSİTESİ, TARIM BİLİMLERİ VE TEKNOLOJİLERİ FAKÜLTESİ, TARLA BİTKİLERİ BÖLÜMÜ, TARLA BİTKİLERİ ANABİLİM DALI
Türkiye


Ozge Doganay ERBAS KOSE Bu kişi benim (Sorumlu Yazar)
BİLECİK ŞEYH EDEBALİ ÜNİVERSİTESİ, TARIM BİLİMLERİ VE TEKNOLOJİLERİ FAKÜLTESİ, TARLA BİTKİLERİ BÖLÜMÜ, TARLA BİTKİLERİ ANABİLİM DALI
Türkiye


Yusuf Murat KARDES Bu kişi benim
BİLECİK ŞEYH EDEBALİ ÜNİVERSİTESİ, TARIM BİLİMLERİ VE TEKNOLOJİLERİ FAKÜLTESİ, TARLA BİTKİLERİ BÖLÜMÜ, TARLA BİTKİLERİ ANABİLİM DALI
Türkiye


Zeki MUT Bu kişi benim
BİLECİK ŞEYH EDEBALİ ÜNİVERSİTESİ, TARIM BİLİMLERİ VE TEKNOLOJİLERİ FAKÜLTESİ, TARLA BİTKİLERİ BÖLÜMÜ, TARLA BİTKİLERİ ANABİLİM DALI
Türkiye

Teşekkür The authors wish to thank the Scientific and Technological Research Council of Turkey (TUBITAK) for financial support of this project under Project Code: 1919B011903247. Also, the authors wish to thank the Bilecik Seyh Edebali University Project Management Office for this study was carried out in the climate room built with the project numbered 2018-02.BŞEÜ.06-02.
Yayımlanma Tarihi 27 Temmuz 2022
Yayınlandığı Sayı Yıl 2022, Cilt 11, Sayı 1

Kaynak Göster

APA Aktas, S. , Erbas Kose, O. D. , Kardes, Y. M. & Mut, Z. (2022). The Effect of Different Germination Times on Some Nutritional and Anti-Nutritional Properties of Green Lentil Sprouts . Soil Studies , 11 (1) , 7-11 . DOI: 10.21657/topraksu.1003635