Abstract
The microstructural and physicochemical compositions of bean (Phaseolus vulgaris), lentil (Lens culinaris Merr.), soybean (Glycine max L.), chickpea (Cicer aretinium L.) and lupine (Lupinus albus) were investigated over 2 and 4 days of germination. Different changes were noticed during microscopic observations (Stereo Microscope, SEM) of the legume seeds subjected to germination, mostly related to the breakages of the seed structure. The germination caused the increase in protein content for bean, lentil, and chickpea and of ash content for lentil, soybean and chickpea. Germination increased the availability of sodium, magnesium, iron, zinc and also the acidity for all legume types. The content of fat decreased for lentil, chickpea, and lupine, whereas the content of carbohydrates and pH decreased for all legume types during the four-day germination period. Fourier transform infrared spectroscopic (FT-IR) spectra show that the compositions of germinated seeds were different from the control and varied depending on the type of legume. The multivariate analysis of the data shows close associations between chickpea, lentil, and bean and between lupine and soybean samples during the germination process. Significant negative correlations were obtained between carbohydrate contents and protein, fat and ash at the 0.01 level.
Highlights
Today, we are witnessing continuous progress at all levels
The seed development was captured by a stereo microscope device which showed that a four-day germination may be optimum for legumes used in food consumption
Germination of seeds resulted in increased protein and ash contents for lentil and chickpea, whereas for the rest of the legume seeds their contents showed different variations
Summary
We are witnessing continuous progress at all levels. This is why it is necessary to synchronize the trends in the food industry with those of today, which should, include the requirements and preferences of consumers. Studying the consumer market and the literature, it was observed that consumer interest in healthy diets has increased in recent years This is a result of the fact that more and more people nowadays face various food deficiencies or various health conditions caused by inadequate nutrition [7,8,9,10,11]. By closely studying what people purchase from pharmacies, it was observed that more and more people buy food supplements based on vitamins and minerals [12]. These are produced in laboratories by chemical methods. Even if the population understands this, it is not always possible to adopt a healthy lifestyle because some foods, even basic ones, are poor in nutrients and rich in high-calorie compounds [13,14,15,16]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
