Claim · model-written summary
Germination changed legume sprout proportion of insoluble / soluble dietary fiber (increased).
- Taxon
- Vigna unguiculata (vigna)
Vigna unguiculatat0 - Treatment
- Germinatione0
- Outcome
- proportion of insoluble / soluble dietary fibere0
- Direction
- increasede0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Germination produced favorable changes in the protein and carbohydrate fraction, increased the total dietary fiber, the proportion of insoluble / soluble dietary fiber and the available starch content, with decrease in the α- galactosides content and increases in total soluble sugars.”
t0“Vigna unguiculata (vigna)”
Title
A temporary legume sprouts: An alternative for animal feeding
María F. Díaz; María Angeles Cristóbal Martín; Madeleidy Martínez; et al. Cuban journal of agricultural science 2018
Other claims from this paper (11)
- Observation Germination transformations varied by legume species and germination variant.
- Intervention effect Germination changed legume sprout protein and carbohydrate fraction (favorable changes).
- Intervention effect Germination changed legume sprout total dietary fiber (increased).
- Intervention effect Germination changed legume sprout available starch content (increased).
- Intervention effect Germination changed legume sprout α- galactosides content (decrease).
- Intervention effect Germination changed legume sprout total soluble sugars (increases).
- Intervention effect Germination improved amino acids balance in studied legumes.
- Intervention effect Germination improved nutritional quality in studied legumes.
- Intervention effect Germination reduced anti-nutritional factors in studied legumes.
- Intervention effect Germination increased bioactive phenolic compounds in studied legumes.
- Intervention effect Germination increased antioxidant activity in studied legumes.