Abstract
A high content of α-galactooligosaccharides affects the nutritive value of legumes. In agreement with papers concerning the effect of germination on the composition of various grain legumes, our results show that the most important decrease of α-galactooligosaccharides (raffinose family oligosaccharides — RFO) in the yellow pea ( Pisum sativum) occurs during the first 3 days of germination. Wet germinated peas were treated by microwave (MW) energy and dried by hot air at 80°C. The benefit of MW treatment is shortening and improvement of drying. Proposed processing steps for the modification of nutritional properties of pea include: (1) germination of pea seeds (3 days); (2) MW treatment of germinated seeds; (3) drying by hot air; (4) grinding of dried seeds; and (5) preparation of meal from the modified pea flour.
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