Nutrition and Sensory Evaluation of Germinated Legumes

Abstract

This study aims to compare the nutritional, functional and sensory properties of red lentils (Lens culinaris Medic.) and black beans (Phaseolus vulgaris L.). The input material was raw seeds of both kinds of legumes, which were subjected to a germination process under defined conditions and subsequently processed into a form of dried flakes. Basic nutritional parameters supplemented with determination of phytic acid, methionine and antioxidant activity were assayed in samples of non-germinated seeds and final products. Both final products obtained by germination and subsequent drying of legumes exhibited increase in energy, mainly in connection with increase in carbohydrate values. The content of fats and sugars did not change significantly. Saturated fatty acids increased significantly in germinated bean flakes, however, their value in the product is low, similar to red lentil chips. Also, legumes are a good source of protein and fibre. We also found a similar trend in the red lentil flakes and the black bean flakes. Both their protein content and amount of methionine together with fibre increased significantly. The decrease in antioxidant activity values was probably due to the thermal stress of the germinated seeds during steam stabilization and subsequent drying. Drying is a suitable way of preserving germinated seeds. Due to the effect of higher temperatures during the drying of germinated seeds, there are not only nutritional changes, but also sensory changes. By reducing the water content, the seeds acquire a brittle structure and are more easily digested. In our survey, sensory evaluation classed the product made of germinated red lentils as better than that of black beans.

Keywords

• germination
• legumes
• red lentils
• black beans