Germination: abioprocessing method that improves the nutritional, biological and functional quality of legume flours
Abstract
The germination of legume seeds is an effective, fast and economical technique that allows to improve the nutritional quality of the flours obtained from them, it has an increase in the concentration of nutrients, such as proteins, fiber and vitamins, it has also been evidenced a decrease in anti-nutritional compounds such as phytic acid, lectins, saponins, alkaloids, among others. An improvement in biological functionality has also been reported, due to the generation of low molecular weight peptides, with an anti-inflammatory, antidiabetic, antiadipogenic, antimicrobial and even anticancer effect. In the same way, the techno functional properties of flours are improved. (absorption of water and oil, emulsification and foam formation properties, bulk density, etc.) is achieved, making conversions an ingredient of interest to the food industry, enhancing their application in the development of functional foods with benefits to human health.
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