Abstract
The objective of this study was to investigate the impact of 24- and 48-h germination on antinutrient levels (phytic acid, trypsin inhibitors, saponins, and tannins), in vitro starch and protein digestibility, and the content and bioaccessibility of phenolic compounds and antioxidants in chickpeas, peas, mung beans, and lentils. Germination resulted in reductions of phytic acid by up to 75.65% and trypsin inhibitor activity by up to 39.20% in the pulses studied. In contrast, saponin levels showed a significant increase, rising nearly threefold with germination, while mung beans exhibited an exceptional 27-fold increase. Tannins decreased in lentils (2.6-fold) and mung beans (5.8-fold), increased in peas (1.6-fold), and remained unchanged in chickpeas following germination. In vitro protein digestibility generally increased with germination, reaching up to 4.40%, except in peas, where a decline was observed. Germination significantly enhanced total digestible starch content while reducing resistant starch in all pulses except chickpeas. Mung beans exhibited the highest total phenolic content and antioxidant capacity, followed by lentils. Although germination significantly elevated total phenolic content in all pulses, this increase did not always align with antioxidant capacity outcomes. Additionally, germination led to a decline in the bioaccessibility of phenolics. However, the amount of phenolic compounds progressively increased during gastric and intestinal digestion, with intestinal digestion further enhancing the total antioxidant capacity of the pulses.
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Claims 18
Claim · model-written summary
Germination reduced phytic acid in the pulses by up to 75.65%.
Not reportedComparator
Verbatim
e0“Germination resulted in reductions of phytic acid by up to 75.65% and trypsin inhibitor activity by up to 39.20% in the pulses studied”
Claim · model-written summary
Germination reduced trypsin inhibitor activity in the pulses by up to 39.20%.
- Taxon
- pulsese0
- Treatment
- Germinatione0
- Outcome
- trypsin inhibitor activitye0
- Direction
- reductionse0
- Value
- 39.20%e0
Not reportedComparator
Verbatim
e0“Germination resulted in reductions of phytic acid by up to 75.65% and trypsin inhibitor activity by up to 39.20% in the pulses studied”
Claim · model-written summary
Saponin levels in the pulses increased significantly, nearly threefold, with germination.
- Taxon
- pulsese0
- Treatment
- germinatione1
- Outcome
- saponin levelse1
- Direction
- increasee1
- Value
- nearly threefolde1
Not reportedComparator
Verbatim
e0“Germination resulted in reductions of phytic acid by up to 75.65% and trypsin inhibitor activity by up to 39.20% in the pulses studied”
e1“In contrast, saponin levels showed a significant increase, rising nearly threefold with germination, while mung beans exhibited an exceptional 27-fold increase”
Claim · model-written summary
Saponin levels in mung beans increased 27-fold with germination.
- Taxon
- mung beans
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Vigna radiatae1 - Treatment
- germinatione1
- Outcome
- saponin levelse1
- Direction
- increasee1
- Value
- 27-folde1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
.jpg?width=500)
Verbatim
e1“In contrast, saponin levels showed a significant increase, rising nearly threefold with germination, while mung beans exhibited an exceptional 27-fold increase”
Claim · model-written summary
Tannins decreased 2.6-fold in lentils with germination.
- Taxon
- lentils
Lens culinarise2 - Treatment
- germinatione2
- Outcome
- Tanninse2
- Direction
- decreasede2
- Value
- 2.6-folde2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“Tannins decreased in lentils (2.6-fold) and mung beans (5.8-fold), increased in peas (1.6-fold), and remained unchanged in chickpeas following germination”
Claim · model-written summary
Tannins decreased 5.8-fold in mung beans with germination.
- Taxon
- mung beansVigna radiatae2
- Treatment
- germinatione2
- Outcome
- Tanninse2
- Direction
- decreasede2
- Value
- 5.8-folde2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“Tannins decreased in lentils (2.6-fold) and mung beans (5.8-fold), increased in peas (1.6-fold), and remained unchanged in chickpeas following germination”
Claim · model-written summary
Tannins increased 1.6-fold in peas with germination.
- Taxon
- peas
Lathyrus oleraceuse2 - Treatment
- germinatione2
- Outcome
- Tanninse2
- Direction
- increasede2
- Value
- 1.6-folde2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“Tannins decreased in lentils (2.6-fold) and mung beans (5.8-fold), increased in peas (1.6-fold), and remained unchanged in chickpeas following germination”
Claim · model-written summary
Tannins in chickpeas were unchanged by germination.
- Taxon
- chickpeas
Cicer arietinume2 - Treatment
- germinatione2
- Outcome
- Tanninse2
- Direction
- unchangede2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“Tannins decreased in lentils (2.6-fold) and mung beans (5.8-fold), increased in peas (1.6-fold), and remained unchanged in chickpeas following germination”
Claim · model-written summary
In vitro protein digestibility of the pulses increased with germination, up to 4.40%, except in peas.
- Taxon
- pulsese0
- Treatment
- germinatione3
- Outcome
- In vitro protein digestibilitye3
- Direction
- increasede3
- Value
- 4.40%e3
- Qualifier
- except in pease3
Not reportedComparator
Verbatim
e0“Germination resulted in reductions of phytic acid by up to 75.65% and trypsin inhibitor activity by up to 39.20% in the pulses studied”
e3“In vitro protein digestibility generally increased with germination, reaching up to 4.40%, except in peas, where a decline was observed”
Claim · model-written summary
In vitro protein digestibility declined in peas with germination.
- Taxon
- peasLathyrus oleraceuse3
- Treatment
- germinatione3
- Outcome
- In vitro protein digestibilitye3
- Direction
- declinee3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“In vitro protein digestibility generally increased with germination, reaching up to 4.40%, except in peas, where a decline was observed”
Claim · model-written summary
Germination significantly enhanced total digestible starch content in all pulses except chickpeas.
- Taxon
- pulsese4
- Treatment
- Germinatione4
- Outcome
- total digestible starch contente4
- Direction
- enhancede4
- Qualifier
- except chickpease4
Not reportedComparator
Verbatim
e4“Germination significantly enhanced total digestible starch content while reducing resistant starch in all pulses except chickpeas”
Claim · model-written summary
Germination reduced resistant starch in all pulses except chickpeas.
- Taxon
- pulsese4
- Treatment
- Germinatione4
- Outcome
- resistant starche4
- Direction
- reducinge4
- Qualifier
- except chickpease4
Not reportedComparator
Verbatim
e4“Germination significantly enhanced total digestible starch content while reducing resistant starch in all pulses except chickpeas”
Claim · model-written summary
Mung beans had the highest total phenolic content and antioxidant capacity, followed by lentils.
- Taxon
- Mung beansVigna radiatae5
- Outcome
- total phenolic content and antioxidant capacitye5
- Direction
- higheste5
- Comparator
- lentilse5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“Mung beans exhibited the highest total phenolic content and antioxidant capacity, followed by lentils”
Claim · model-written summary
Germination significantly elevated total phenolic content in all pulses.
Not reportedComparator
Verbatim
e6“Although germination significantly elevated total phenolic content in all pulses, this increase did not always align with antioxidant capacity outcomes”
Claim · model-written summary
The increase in total phenolic content with germination did not always align with antioxidant capacity.
Not reportedDirection
Verbatim
e6“Although germination significantly elevated total phenolic content in all pulses, this increase did not always align with antioxidant capacity outcomes”
Claim · model-written summary
Germination led to a decline in the bioaccessibility of phenolics in the pulses.
Not reportedComparator
Verbatim
e0“Germination resulted in reductions of phytic acid by up to 75.65% and trypsin inhibitor activity by up to 39.20% in the pulses studied”
e7“Additionally, germination led to a decline in the bioaccessibility of phenolics”
Claim · model-written summary
The amount of phenolic compounds progressively increased during gastric and intestinal digestion of the pulses.
- Taxon
- pulsese7
- Treatment
- gastric and intestinal digestione7
- Outcome
- amount of phenolic compoundse7
- Direction
- increasede7
Not reportedComparator
Verbatim
e7“However, the amount of phenolic compounds progressively increased during gastric and intestinal digestion, with intestinal digestion further enhancing the total antioxidant capacity of the pulses”
Claim · model-written summary
Intestinal digestion further enhanced the total antioxidant capacity of the pulses.
Not reportedComparator
Verbatim
e7“However, the amount of phenolic compounds progressively increased during gastric and intestinal digestion, with intestinal digestion further enhancing the total antioxidant capacity of the pulses”
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