Effect of germination on total dietary fibre and total sugar in selected legumes

Megat R. M. R., . and Azrina A., . and Norhaizan M. E., . Effect of germination on total dietary fibre and total sugar in selected legumes. pp. 257-261. ISSN 2231-7546

Legume is a plant in the family of Fabaceae (or Leguminosae) that is cultivated and consumed throughout the world. Legumes role in human health appears to be limited because of several limiting factors such as low protein and starch digestibility poor mineral bioavailability and high antinutritional factors. Germination is defined as a process that occurs during seed growth that starts with uptake of water until the emergence of radicle through the surrounding structure. It has been suggested that germination is a cheaper and more effective technology that can improve the quality of legumes by increasing their nutritional value. This study was conducted to compare changes in dietary fibre and total sugar compositions after germination process in kidney mung soy beans and peanuts. Total dietary fibre was found to be significantly increased (p0.05) in all germinated samples with significant increased (p0.05) of soluble and insoluble dietary fibres. For total sugar content germination increased the level of total sugars. Glucose was the highest available sugar in samples that increased after germination while arabinose was second available sugar that increased in germinated legumes except kidney beans. Overall germination has improved nutritional properties of legumes in terms of dietary fibre and total sugar content but the changes are influenced by the type of legumes.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/23%20(01)%202016/(38).p...

Abstract

Legume is a plant in the family of Fabaceae (or Leguminosae) that is cultivated and consumed throughout the world. Legumes role in human health appears to be limited because of several limiting factors such as low protein and starch digestibility poor mineral bioavailability and high antinutritional factors. Germination is defined as a process that occurs during seed growth that starts with uptake of water until the emergence of radicle through the surrounding structure. It has been suggested that germination is a cheaper and more effective technology that can improve the quality of legumes by increasing their nutritional value. This study was conducted to compare changes in dietary fibre and total sugar compositions after germination process in kidney mung soy beans and peanuts. Total dietary fibre was found to be significantly increased (p0.05) in all germinated samples with significant increased (p0.05) of soluble and insoluble dietary fibres. For total sugar content germination increased the level of total sugars. Glucose was the highest available sugar in samples that increased after germination while arabinose was second available sugar that increased in germinated legumes except kidney beans. Overall germination has improved nutritional properties of legumes in terms of dietary fibre and total sugar content but the changes are influenced by the type of legumes.

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Item Type:	Article
AGROVOC Term:	Legumes
AGROVOC Term:	Fabaceae
AGROVOC Term:	Leguminosae
AGROVOC Term:	Germination
AGROVOC Term:	Dietary fibres
AGROVOC Term:	Sugar content
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22487

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