Abstract
Abstract Legumes are recognized for their rich nutritional composition and proven health benefits, however, the superior nutritional quality attributed to their germinated stages requires systematic scientific validation. Therefore, this study evaluated and compared the nutritional profile, bioactive composition, and anti-nutritional factors in sprouts, microgreens, and boiled seeds of mung bean ( Vigna radiata L.) and chickpea ( Cicer arietinum L.). Nutritional quality was assessed by analyzing proximate composition, antioxidant capacity, mineral content, and anti-nutritional factors, while structural changes were evaluated using FTIR spectroscopy. Significant differences ( p < 0.05) were observed across growth stages and processing methods. Microgreens exhibited the highest protein content (66% increase in mung bean and 72.4% in chickpea compared to raw seeds), whereas boiling led to protein reductions of 10% and 21.4%, respectively. Carbohydrate content declined significantly ( p < 0.05) in sprouts and microgreens due to germination but increased in boiled seeds. Microgreens exhibited the highest antioxidant activity (DPPH: 76.58% in mung bean and 75.53% in chickpea) along with increased mineral content and a marked reduction in anti-nutritional factors such as tannins, saponins, polyphenols, and phytic acid. Fourier-Transform Infrared (FTIR) analysis confirmed structural modifications in carbohydrates, proteins, and lipids during sprouting and microgreen development. Overall microgreens demonstrate the superior nutritional and bioactive profiles, highlighting their potential as a functional food with greater health benefits than traditionally consumed boiled or sprouted legumes.
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Claims 14
Claim · model-written summary
Microgreens of mung bean have a 66% higher protein content than raw seeds.
- Taxon
- mung bean
.jpg?width=60)
Vigna radiatae0 - Organ / stage
- Microgreense1
- Treatment
- Microgreense1
- Outcome
- protein contente1
- Direction
- increasee1
- Value
- 66%e1
- Comparator
- raw seedse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
.jpg?width=500)
Verbatim
e0“in sprouts, microgreens, and boiled seeds of mung bean ( Vigna radiata L.) and chickpea ( Cicer arietinum L.)”
e1“Microgreens exhibited the highest protein content (66% increase in mung bean and 72.4% in chickpea compared to raw seeds)”
Claim · model-written summary
Microgreens of chickpea have a 72.4% higher protein content than raw seeds.
- Taxon
- chickpea
Cicer arietinume0 - Organ / stage
- Microgreense1
- Treatment
- Microgreense1
- Outcome
- protein contente1
- Direction
- increasee1
- Value
- 72.4%e1
- Comparator
- raw seedse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“in sprouts, microgreens, and boiled seeds of mung bean ( Vigna radiata L.) and chickpea ( Cicer arietinum L.)”
e1“Microgreens exhibited the highest protein content (66% increase in mung bean and 72.4% in chickpea compared to raw seeds)”
Claim · model-written summary
Boiling reduces protein content of mung bean seeds by 10%.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“in sprouts, microgreens, and boiled seeds of mung bean ( Vigna radiata L.) and chickpea ( Cicer arietinum L.)”
e2“boiling led to protein reductions of 10% and 21.4%, respectively”
Claim · model-written summary
Boiling reduces protein content of chickpea seeds by 21.4%.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“in sprouts, microgreens, and boiled seeds of mung bean ( Vigna radiata L.) and chickpea ( Cicer arietinum L.)”
e2“boiling led to protein reductions of 10% and 21.4%, respectively”
Claim · model-written summary
Germination significantly reduces carbohydrate content of mung bean sprouts and microgreens.
- Taxon
- mung beanVigna radiatae0
- Organ / stage
- sprouts and microgreense3
- Treatment
- germinatione3
- Outcome
- Carbohydrate contente3
- Direction
- declinede3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“in sprouts, microgreens, and boiled seeds of mung bean ( Vigna radiata L.) and chickpea ( Cicer arietinum L.)”
e3“Carbohydrate content declined significantly ( p < 0.05) in sprouts and microgreens due to germination but increased in boiled seeds”
Claim · model-written summary
Germination significantly reduces carbohydrate content of chickpea sprouts and microgreens.
- Taxon
- chickpeaCicer arietinume0
- Organ / stage
- sprouts and microgreense3
- Treatment
- germinatione3
- Outcome
- Carbohydrate contente3
- Direction
- declinede3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“in sprouts, microgreens, and boiled seeds of mung bean ( Vigna radiata L.) and chickpea ( Cicer arietinum L.)”
e3“Carbohydrate content declined significantly ( p < 0.05) in sprouts and microgreens due to germination but increased in boiled seeds”
Claim · model-written summary
Boiling increases carbohydrate content of mung bean seeds.
- Taxon
- mung beanVigna radiatae0
- Treatment
- boiled seedse3
- Outcome
- Carbohydrate contente3
- Direction
- increasede3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“in sprouts, microgreens, and boiled seeds of mung bean ( Vigna radiata L.) and chickpea ( Cicer arietinum L.)”
e3“Carbohydrate content declined significantly ( p < 0.05) in sprouts and microgreens due to germination but increased in boiled seeds”
Claim · model-written summary
Boiling increases carbohydrate content of chickpea seeds.
- Taxon
- chickpeaCicer arietinume0
- Treatment
- boiled seedse3
- Outcome
- Carbohydrate contente3
- Direction
- increasede3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“in sprouts, microgreens, and boiled seeds of mung bean ( Vigna radiata L.) and chickpea ( Cicer arietinum L.)”
e3“Carbohydrate content declined significantly ( p < 0.05) in sprouts and microgreens due to germination but increased in boiled seeds”
Claim · model-written summary
Microgreens of mung bean have the highest antioxidant activity (DPPH 76.58%).
- Taxon
- mung beanVigna radiatae0
- Organ / stage
- Microgreense5
- Outcome
- antioxidant activitye5
- Value
- 76.58%e5
- Qualifier
- DPPHe5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“in sprouts, microgreens, and boiled seeds of mung bean ( Vigna radiata L.) and chickpea ( Cicer arietinum L.)”
e5“Microgreens exhibited the highest antioxidant activity (DPPH: 76.58% in mung bean and 75.53% in chickpea)”
Claim · model-written summary
Microgreens of chickpea have the highest antioxidant activity (DPPH 75.53%).
- Taxon
- chickpeaCicer arietinume0
- Organ / stage
- Microgreense5
- Outcome
- antioxidant activitye5
- Value
- 75.53%e5
- Qualifier
- DPPHe5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“in sprouts, microgreens, and boiled seeds of mung bean ( Vigna radiata L.) and chickpea ( Cicer arietinum L.)”
e5“Microgreens exhibited the highest antioxidant activity (DPPH: 76.58% in mung bean and 75.53% in chickpea)”
Claim · model-written summary
Mineral content of legume microgreens increases.
Verbatim
e4“Legumes are recognized for their rich nutritional composition and proven health benefits”
e6“along with increased mineral content”
Claim · model-written summary
Anti-nutritional factors such as tannins, saponins, polyphenols and phytic acid are markedly reduced in legume microgreens.
Verbatim
e4“Legumes are recognized for their rich nutritional composition and proven health benefits”
e7“a marked reduction in anti-nutritional factors such as tannins, saponins, polyphenols, and phytic acid”
Claim · model-written summary
FTIR analysis confirms structural modifications in carbohydrates, proteins and lipids during sprouting and microgreen development in legumes.
Verbatim
e4“Legumes are recognized for their rich nutritional composition and proven health benefits”
e5“Fourier-Transform Infrared (FTIR) analysis confirmed structural modifications in carbohydrates, proteins, and lipids during sprouting and microgreen development”
Claim · model-written summary
Microgreens of legumes show a superior nutritional and bioactive profile compared with traditionally consumed boiled or sprouted legumes.
Verbatim
e4“Legumes are recognized for their rich nutritional composition and proven health benefits”
e5“Overall microgreens demonstrate the superior nutritional and bioactive profiles”
e6“with greater health benefits than traditionally consumed boiled or sprouted legumes”
The same questions in other papers
processing · quality: protein · Cicer arietinum (chickpea)Positive and negative results
1 paper in the same direction as this paper · 6 in the opposite direction
- positive
- positive
- positive
4 papers more in this group
See all 8 papers →processing · quality: protein · Vigna radiata (mung bean)Positive and negative results
1 paper in the same direction as this paper · 11 in the opposite direction
- positive
- positive
- positive
9 papers more in this group
See all 13 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.