Document Type : Original Article
Authors
1
Food Science and Nutrition Department, Faculty of Agriculture, Sohag University, Egypt
2
Food Science Department, Faculty of Agriculture, Minia University, Egypt
Abstract
Whereas the nutritional value of pulses is generally recognized, the presence of antinutritional elements in their composition limits their use. Effect of soaking and germination process on removal or reducing of (total phenolic, tannins and phytic acid) content of commonly consumed pulses in Egypt were studied. Four pulses namely faba bean (Vicia Faba) Giza 843, chickpea (Cicer arietinum) Giza 1, cowpea (Vigna unguiculata) krymy 7 and soybean (Glycine max) Giza 111 were used in this research. The total phenolic compounds, tannins, and phytic acid content of four pulses were significantly decreased after soaking for 12 hours and germination treatment for varied periods (24, 48, and 72 hours). On a dry weight basis, the phenolic compounds content of raw pulses was 370.9, 132.5, 763.4, and 249.4 mg/100g, for faba bean, chickpea, cowpea, and soybean respectively, while tannin content was 684.5, 488.1, 390.9, and 225.5 mg/100g, and phytic acid content was 1050.6, 719.2, 987.2, and 1076.2 mg/100g. Soaking for 12 hours significantly decreased the concentration of total phenolics, tannins and phytic acid contents of the investigated pulses by 4.0-22.7%, 7.1-26.5% and 7.0-15%, respectively. Germination process for 72 hours reduced total phenolics, tannins and phytic acid contents of studied pulses by 21.4 -56.9%, 23.9-64.8% and 54.6-65.0%, respectively. From the obtained results it could be concluded that the reduction of antinutritional factors content was increased with the progress of both soaking and germination periods in all studied pulses.
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