Abstract
L.) were popular for their high nutritional profile and abundance of bioactive constituents, making them highly sought after in the consumer market. This investigation evaluated the impact of germination on the levels of total phenolics, total flavonoids, and other bioactive compounds, as well as free amino acids, soluble proteins, dietary fiber, and starch, in two chickpea sprout cultivars. The results demonstrated that germination significantly enhanced the concentrations of total flavonoids and phenolics in chickpeas. Compared to ungerminated seeds, the total flavonoid content in Xinying No. 1 and Xinying No. 2 sprouts increased by 3.95-fold and 3.25-fold, respectively, while total phenolic content increased by 2.47-fold and 2.38-fold. Germination also significantly augmented free amino acid, soluble protein, and total dietary fiber content while reducing resistant starch and insoluble dietary fiber. Concurrently, the bioaccessibility of essential nutrients was substantially improved, as indicated by enhanced solubility. This research provided valuable insights for optimizing the nutritional quality and bioactive compound content of chickpeas through sprouting technology. These results provided critical insights for optimizing the nutritional and functional properties of chickpeas via sprouting and established a scientific basis for the development of functional foods from germinated chickpeas, underscoring their potential to support dietary health and wellness.
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Claims 7
Claim · model-written summary
Germination increased total flavonoid content in Xinying No. 1 sprouts by 3.95-fold versus ungerminated seeds.
- Taxon
- Chickpeas
Cicer arietinumt0 - Material
- Xinying No. 1e0
- Treatment
- germinatione1
- Outcome
- total flavonoid contente0
- Direction
- increasede0
- Value
- 3.95-folde0
- Comparator
- ungerminated seedse2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Different Varieties of Chickpeas”
e0“total flavonoid content in Xinying No. 1 and Xinying No. 2 sprouts increased by 3.95-fold and 3.25-fold, respectively”
e1“germination significantly enhanced the concentrations of total flavonoids and phenolics in chickpeas”
e2“Compared to ungerminated seeds”
Claim · model-written summary
Germination increased total flavonoid content in Xinying No. 2 sprouts by 3.25-fold versus ungerminated seeds.
- Taxon
- ChickpeasCicer arietinumt0
- Material
- Xinying No. 2e0
- Treatment
- germinatione1
- Outcome
- total flavonoid contente0
- Direction
- increasede0
- Value
- 3.25-folde0
- Comparator
- ungerminated seedse2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Different Varieties of Chickpeas”
e0“total flavonoid content in Xinying No. 1 and Xinying No. 2 sprouts increased by 3.95-fold and 3.25-fold, respectively”
e1“germination significantly enhanced the concentrations of total flavonoids and phenolics in chickpeas”
e2“Compared to ungerminated seeds”
Claim · model-written summary
Germination increased total phenolic content in Xinying No. 1 sprouts by 2.47-fold versus ungerminated seeds.
- Taxon
- ChickpeasCicer arietinumt0
- Material
- Xinying No. 1e3
- Treatment
- germinatione1
- Outcome
- total phenolic contente0
- Direction
- enhancede1
- Value
- 2.47-folde0
- Comparator
- ungerminated seedse2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Different Varieties of Chickpeas”
e0“total phenolic content increased by 2.47-fold and 2.38-fold”
e1“germination significantly enhanced the concentrations of total flavonoids and phenolics in chickpeas”
e2“Compared to ungerminated seeds”
e3“total flavonoid content in Xinying No. 1 and Xinying No. 2 sprouts increased by 3.95-fold and 3.25-fold, respectively”
Claim · model-written summary
Germination increased total phenolic content in Xinying No. 2 sprouts by 2.38-fold versus ungerminated seeds.
- Taxon
- ChickpeasCicer arietinumt0
- Material
- Xinying No. 2e3
- Treatment
- germinatione1
- Outcome
- total phenolic contente0
- Direction
- enhancede1
- Value
- 2.38-folde0
- Comparator
- ungerminated seedse2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Different Varieties of Chickpeas”
e0“total phenolic content increased by 2.47-fold and 2.38-fold”
e1“germination significantly enhanced the concentrations of total flavonoids and phenolics in chickpeas”
e2“Compared to ungerminated seeds”
e3“total flavonoid content in Xinying No. 1 and Xinying No. 2 sprouts increased by 3.95-fold and 3.25-fold, respectively”
Claim · model-written summary
Germination increased free amino acid, soluble protein, and total dietary fiber content.
- Taxon
- ChickpeasCicer arietinumt0
- Treatment
- Germinatione0
- Outcome
- free amino acid, soluble protein, and total dietary fiber contente0
- Direction
- augmentede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Different Varieties of Chickpeas”
e0“Germination also significantly augmented free amino acid, soluble protein, and total dietary fiber content while reducing resistant starch and insoluble dietary fiber”
e1“germination significantly enhanced”
Claim · model-written summary
Germination reduced resistant starch and insoluble dietary fiber.
- Taxon
- ChickpeasCicer arietinumt0
- Treatment
- Germinatione0
- Outcome
- resistant starch and insoluble dietary fibere0
- Direction
- reducinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Different Varieties of Chickpeas”
e0“Germination also significantly augmented free amino acid, soluble protein, and total dietary fiber content while reducing resistant starch and insoluble dietary fiber”
Claim · model-written summary
Germination improved essential nutrient bioaccessibility, indicated by solubility.
- Taxon
- ChickpeasCicer arietinumt0
- Treatment
- sprouting technologye1
- Outcome
- bioaccessibility of essential nutrientse0
- Direction
- improvede0
- Qualifier
- enhanced solubilitye0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Different Varieties of Chickpeas”
e0“bioaccessibility of essential nutrients was substantially improved, as indicated by enhanced solubility”
e1“through sprouting technology”
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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.