Abstract
To improve the quality and digestibility of legumes, and to examine effects of varying germination periods (6, 12 and 18 hrs) on the protein quantity, digestibility, ash, moisture, fibre and fat content of locally available legumes namely green gram, chickpea, lentil and moth bean the present study was undertaken. It was found that the protein content and protein digestibility of legumes increased by 4.87 to 42.79 and 3.48 to 19.77 per cent, respectively depending on the type of legume, and length of germination. The highest per cent increase in protein content was found in chickpea (42.79%) germinated for 18 hrs. Maximum increase in in-vitro protein digestibility (19.77 %) was noticed in moth bean, ranging from 5.31 to 19.77 per cent at 6, 12 and 18 hrs of germination. Highest enhancement in protein value was observed in legumes which were germinated for 18 hrs. In comparison to raw, a significant reduction was noted in the ash content of all types of germinated legumes and in terms of per cent, the decrease varied from 2.98 to 8.46. Moisture and crude fibre content increased significantly where fat content was decreased in all legumes. Processed legumes can serve as a functional food for augmenting the nutritional status of vulnerable sections of society. Bangladesh J. Bot. 52(3): 837-843, 20-23 (September)
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Claims 9
Claim · model-written summary
Protein content of legumes increased by 4.87 to 42.79% with germination.
- Taxon
- legumese1
- Treatment
- germination periods (6, 12 and 18 hrs)e0
- Outcome
- protein contente1
- Direction
- increasede1
- Value
- 4.87 to 42.79e1
- Qualifier
- depending on the type of legume, and length of germinatione1
Not reportedComparator
Verbatim
e0“effects of varying germination periods (6, 12 and 18 hrs) on the protein quantity, digestibility, ash, moisture, fibre and fat content of locally available legumes”
e1“the protein content and protein digestibility of legumes increased by 4.87 to 42.79 and 3.48 to 19.77 per cent, respectively depending on the type of legume, and length of germination”
Claim · model-written summary
Protein digestibility of legumes increased by 3.48 to 19.77% with germination.
- Taxon
- legumese1
- Treatment
- germination periods (6, 12 and 18 hrs)e0
- Outcome
- protein digestibilitye1
- Direction
- increasede1
- Value
- 3.48 to 19.77e1
- Qualifier
- depending on the type of legume, and length of germinatione1
Not reportedComparator
Verbatim
e0“effects of varying germination periods (6, 12 and 18 hrs) on the protein quantity, digestibility, ash, moisture, fibre and fat content of locally available legumes”
e1“the protein content and protein digestibility of legumes increased by 4.87 to 42.79 and 3.48 to 19.77 per cent, respectively depending on the type of legume, and length of germination”
Claim · model-written summary
Chickpea germinated for 18 hrs showed the highest protein content increase, 42.79%.
- Taxon
- chickpea
Cicer arietinume2 - Treatment
- germinated for 18 hrse2
- Outcome
- protein contente2
- Direction
- highest per cent increasee2
- Value
- 42.79%e2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“effects of varying germination periods (6, 12 and 18 hrs) on the protein quantity, digestibility, ash, moisture, fibre and fat content of locally available legumes”
e2“The highest per cent increase in protein content was found in chickpea (42.79%) germinated for 18 hrs”
Claim · model-written summary
Moth bean showed the maximum increase in in-vitro protein digestibility, 19.77%, across germination periods.
- Taxon
- moth bean
Vigna aconitifoliae3 - Treatment
- germinatione3
- Outcome
- in-vitro protein digestibilitye3
- Direction
- Maximum increasee3
- Value
- 19.77 %e3
- Qualifier
- ranging from 5.31 to 19.77 per cent at 6, 12 and 18 hrs of germinatione3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“effects of varying germination periods (6, 12 and 18 hrs) on the protein quantity, digestibility, ash, moisture, fibre and fat content of locally available legumes”
e3“Maximum increase in in-vitro protein digestibility (19.77 %) was noticed in moth bean, ranging from 5.31 to 19.77 per cent at 6, 12 and 18 hrs of germination”
Claim · model-written summary
Legumes germinated for 18 hrs showed the highest enhancement in protein value.
Not reportedComparator
Verbatim
e0“effects of varying germination periods (6, 12 and 18 hrs) on the protein quantity, digestibility, ash, moisture, fibre and fat content of locally available legumes”
e4“Highest enhancement in protein value was observed in legumes which were germinated for 18 hrs”
Claim · model-written summary
Ash content of all germinated legumes was significantly reduced compared with raw legumes, by 2.98 to 8.46%.
Verbatim
e0“effects of varying germination periods (6, 12 and 18 hrs) on the protein quantity, digestibility, ash, moisture, fibre and fat content of locally available legumes”
e5“In comparison to raw, a significant reduction was noted in the ash content of all types of germinated legumes and in terms of per cent, the decrease varied from 2.98 to 8.46”
Claim · model-written summary
Moisture and crude fibre content of legumes increased significantly with germination.
- Taxon
- legumese6
- Treatment
- germination periods (6, 12 and 18 hrs)e0
- Outcome
- Moisture and crude fibre contente6
- Direction
- increasede6
Not reportedComparator
Verbatim
e0“effects of varying germination periods (6, 12 and 18 hrs) on the protein quantity, digestibility, ash, moisture, fibre and fat content of locally available legumes”
e6“Moisture and crude fibre content increased significantly where fat content was decreased in all legumes”
Claim · model-written summary
Fat content of legumes decreased with germination in all legumes.
- Taxon
- legumese6
- Treatment
- germination periods (6, 12 and 18 hrs)e0
- Outcome
- fat contente6
- Direction
- decreasede6
Not reportedComparator
Verbatim
e0“effects of varying germination periods (6, 12 and 18 hrs) on the protein quantity, digestibility, ash, moisture, fibre and fat content of locally available legumes”
e6“Moisture and crude fibre content increased significantly where fat content was decreased in all legumes”
Claim · model-written summary
Processed legumes can serve as a functional food to improve nutritional status of vulnerable groups.
Verbatim
e7“Processed legumes can serve as a functional food for augmenting the nutritional status of vulnerable sections of society”
The same questions in other papers
processing · quality: protein · Vigna aconitifolia (moth-bean)Results agree
1 paper in the same direction as this paper
- positive
stage · quality: protein · Cicer arietinum (chickpea)Results agree
6 papers in the same direction as this paper
- positive
- positive
- positive
3 papers more in this group
See all 7 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.