Nutritional potential and functional properties of germinated mung bean, pea and lentil seeds

Mung bean, pea and lentil seeds were germinated for 72 hr and 120 hr at room temperature (25 ± 2 °C) to determine the changes in their chemical composition, antinutritional factors, in vitro digestibility and functional properties. Germination caused a significant (p < 0.05) decrease in total protein, fat and carbohydrate contents with increased germination time in all legume seed flours while non-protein nitrogen, ash and fiber contents were significantly (p < 0.05) increased. Mineral contents (Na, K, Ca, P,Mg, Fe and Mn) increased during germination of legume seed flours. Significant (p < 0.05) decreases were observed in carbohydrate fraction contents (starch, reducing sugars, stachyose and raffinose) of legume seed flours during germination. Germination resulted in a significant (p < 0.05) decrease in the antinutritional factors of all germinated legume seed flours. The levels of trypsin inhibitors and tannins decreased in the first stage of germination (72 hr) then increased gradually in the last stage of germination (120 hr) but remained lower than the controls. Reduction in phytic acid and hemagglutinin activities increased with increased germination time. Germination significantly (p < 0.05) improved in vitro protein digestibility. Protein solubility indexes, water absorption and emulsification capacities, foam capacity and foam stability were significantly (p < 0.05) improved with increase in germination time while fat absorption decreased.