View Article |
Effect of germination on total dietary fibre and total sugar in selected legumes
Megat, R.M.R1, Azrina, A2, Norhaizan, M.E3.
Legume is a plant in the family of Fabaceae (or Leguminosae) that is cultivated and consumed
throughout the world. Legume’s 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
(p<0.05) in all germinated samples, with significant increased (p<0.05) 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.
Affiliation:
- Universiti Putra Malaysia, Malaysia
- Universiti Putra Malaysia, Malaysia
- Universiti Putra Malaysia, Malaysia
|
|
Indexation |
Indexed by |
MyJurnal (2019) |
H-Index
|
0 |
Immediacy Index
|
0.000 |
Rank |
0 |
Indexed by |
Scopus (SCImago Journal Rankings 2016) |
Impact Factor
|
- |
Rank |
Q3 (Food Science) |
Additional Information |
0.335 (SJR) |
|
|
|