Physical pre-treatments as a tool for enhancing nutritional functionality of germinated legumes

  • Livia Patrașcu Cross-border Faculty, Dunarea de Jos University of Galati, Romania
  • Ina Vasilean Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Romania
  • Maria Garnai Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Romania
  • Iuliana Aprodu Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Romania
DOI: https://doi.org/10.35219/foodtechnology.2020.2.08
Keywords: germination, protein digestibility, antioxidant, thiamin, vitamin C

Abstract

Physical treatments applied prior to germination were reported to influence the functionality of different seeds. The aim of the present study was to investigate the effect of pulsed light (43.2 J/cm2), stationary magnetic field (50mT, 1h), and ultrasounds (130W/38 kHz, 15 min), pre-germination treatments on the functionality of different pulses, such as green lentils, chickpeas and broad beans. The ultrasounds and magnetic field pre-treated pulses exhibited similar antioxidant activity after germination, while pulsed light was the most efficient in increasing the content of total phenols. Regardless of the applied pre-treatment, chickpea germination resulted in increased vitamin B1 content. Although vitamin C was not quantified in raw seeds, important amounts were detected in germinated lentils and pulsed light treated broad beans. Protein digestibility was also influenced by the applied treatments before germination. The most advanced protein digestibility was registered for pulsed light treated samples. Overall, the pulsed light treatment was the most efficient in enhancing the nutritional functionality of legumes.

Published
2020-11-18
How to Cite
Patrașcu, Livia, Ina Vasilean, Maria Garnai, and Iuliana Aprodu. 2020. “Physical Pre-Treatments As a Tool for Enhancing Nutritional Functionality of Germinated Legumes”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 44 (2), 127-36. https://doi.org/https://doi.org/10.35219/foodtechnology.2020.2.08.
Issue
Vol 44 No 2 (2020)
Section
ORIGINAL ARTICLES

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