Impacts of short-term germination on the chemical compositions, technological characteristics and nutritional quality of yellow pea and faba bean flours. (August 2019)

• Record Type: Journal Article
• Authors: Setia, Rashim; Dai, Zhixin; Nickerson, Michael T.; Sopiwnyk, Elaine; Malcolmson, Linda; Ai, Yongfeng
• Is Part Of: Food research international. Volume 122(2019)
• Page Start: 263
• Page End: 272
• Publication Date: 2019-08
• Subjects: Pea -- Faba bean -- Germination -- Flour -- Physicochemical properties -- Digestibility; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2019.04.021
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: In the present study, yellow pea (CDC Amarillo) and faba bean (CDC Snowdrop) seeds were soaked overnight and then germinated in the dark at ambient temperature for 24, 48 and 72 h. During the short-term germination, germination percentages higher than 96.6% were achieved and progressive growth of radicles was observed for both varieties. The soaked and germinated seeds were dried at 55 °C and milled into flours, and their chemical compositions, physicochemical properties and in vitro starch and protein digestibility were systematically examined. Overall, soaking and germination did not noticeably alter the chemical compositions of each flour. The most obvious changes in the physicochemical properties were found in the pasting, emulsifying and foaming properties of the pulse flours. Soaking and 24-h germination greatly enhanced the pasting viscosities of the flours; as the germination proceeded, their viscosities gradually decreased, resulting from the degradation of starch by endogenous amylase(s) during pasting. Germination progressively improved the emulsion activity and stability, foaming capacity and foam stability of both pulse flours. In addition, germination enhanced the in vitro digestibility of starch and protein of the flours; however, the treatment did not improve their in vitro protein digestibility corrected amino acid scores (IV-PDCAAS). Short-term germination of 24–72 h has been demonstrated to be an effective approach to generating pulse flours possessing diverse functional properties and enhanced digestibility of macronutrients. Graphical abstract: Unlabelled Image Highlights: Soaking and short-term germination did not change the compositions of pulse flours. Short-term germination altered thermal, pasting, emulsifying and foaming properties. Short-term germination increased starch and protein digestibility of pulse flours. Short-term germination did not improve IV-PDCAAS of protein in pulse flours.