Effect of germination periods and hydrothermal treatments on in vitro protein and starch digestibility of germinated legumes

Germination of legumes followed by hydrothermal treatments is an effective mean of improving nutritive value of legumes. The protein content of mungbean, chickpea and cowpea increased by 9-11, 11-16 and 8-11% after germination. A significant (p a parts per thousand currency signaEuro parts per thousand 0.05) decrease in protein content was observed on pressure cooking and microwaving in all three legumes. The carbohydrates decreased by 1 to 3% during soaking and 2 to 6% during germination. A significant (p a parts per thousand currency signaEuro parts per thousand 0.05) improvement in in vitro protein digestibility (IVPD) was observed after soaking as well as after three germination periods. Germination resulted in an increase in IVPD from 15 to 25% in mungbean, 6 to 17% in chickpea and 6 to 17% in cowpea. A significant (p a parts per thousand currency signaEuro parts per thousand 0.05) increase in IVPD was observed when raw sprouts of three legumes were subjected to pressure cooking and microwaving. In vitro starch digestibility (IVSD) increased significantly (p a parts per thousand currency signaEuro parts per thousand 0.05) after germination, the percent increase being 8 to 12% in mungbean, 9 to 11% in chickpea and 10 to 13% in cowpea. The duration of germination had significant (p a parts per thousand currency signaEuro parts per thousand 0.05) effect on IVSD. A significant (p a parts per thousand currency signaEuro parts per thousand 0.05) improvement in IVSD was observed when legume sprouts were subjected to pressure cooking and microwave cooking.