299
Among whole seeds plant, legumes have very wide range of antioxidant activity,
as it relies upon variety and origin of plant. While if we review the impact of seed
germination and technological processing also effect the inherent ant-oxidant activity of the seeds of legumes for example phenolics, tocopherols, vitamin C etc.
Currently researchers greatly interested in function and efficiency of anti-oxidants
present in food components which increase the attentions to test the anti-oxidant
activity of foods. Therefore, some researched had worked on the germination effect
upon nutritional profile of legumes (Gharachorloo et al. 2012). Lentil sprout flour
could be the extremely good source of natural anti-oxidants as germination modify
phenolic compounds therefore, their anti-oxidant activity also improved. Research
data showed that germination process improves the quantity and quality of polyphenolic compounds in legumes (López-Amorós et al. 2006).
Sprouting is a natural process improving the nutritional value of legumes due to
increasing phenolic contents. According to one study (Tiwari et al. 2017) of mung
beans it may be possible that germination caused enzymatic degradation of carbohydrates which in results increased polyphenols production (Perron and Brumaghim
2009). Results of this study showed decreases the antioxidant activity because boiling of sprouted mung bean may cause denaturation of proteins and enzymes having
antioxidative properties. According to several other studies researchers shown that
during germination high temperature causes decrease in many vitamins, protein
contents and secondary metabolites in food grains (Soris et al. 2010). In another
study conducted by Salem et al. (2014) showed an increase in total flavonoids, total
phenolics and total antioxidant activity. Increase in phenols may be due to solubilization of condensed tannin during soaking process and relocation of phenols to the
outer layer during germination as appeared through browning of the germinated
seeds (Sokrab et al. 2012).
But further study requires describing the composition of the seed extract for
identification and determination the level of biologically active compounds. Further
data required to shows the effect of food processing technologies and various physiological process (digestion) on the availability and stability of these functional and
bio-active compounds for using lentils for food supplement (Malik and Kapoor
2015). A large no of research had been conducted in past which shows a direct relation with consumption of foods and reduction in risk of many diseases like cardiovascular and cancer (Fernandez-Orozco et al. 2009). As many health benefits are
related with anti-oxidants compounds of the foods, therefore pulses are intensively
studied for their anti-oxidant activity. Furthermore, data also present on modification of their anti-oxidant components while processing which also create interest in
carrying research. Many compounds are present on pulses which shows anti- oxidant
activity, major compounds are ascorbic acid and tocopherol, phenolic compounds
and reduced glutathione. From many years sprouted seeds had been used in healthy
diet as they provide phytochemicals which have ability to reduce the incidence of
various diseases (Fernandez-Orozco et al. 2006).
16 Effect of Germination Processing on Bioactive Compounds of Cereals and Legumes
Among whole seeds plant, legumes have very wide range of antioxidant activity,
as it relies upon variety and origin of plant. While if we review the impact of seed
germination and technological processing also effect the inherent ant-oxidant activity of the seeds of legumes for example phenolics, tocopherols, vitamin C etc.
Currently researchers greatly interested in function and efficiency of anti-oxidants
present in food components which increase the attentions to test the anti-oxidant
activity of foods. Therefore, some researched had worked on the germination effect
upon nutritional profile of legumes (Gharachorloo et al. 2012). Lentil sprout flour
could be the extremely good source of natural anti-oxidants as germination modify
phenolic compounds therefore, their anti-oxidant activity also improved. Research
data showed that germination process improves the quantity and quality of polyphenolic compounds in legumes (López-Amorós et al. 2006).
Sprouting is a natural process improving the nutritional value of legumes due to
increasing phenolic contents. According to one study (Tiwari et al. 2017) of mung
beans it may be possible that germination caused enzymatic degradation of carbohydrates which in results increased polyphenols production (Perron and Brumaghim
2009). Results of this study showed decreases the antioxidant activity because boiling of sprouted mung bean may cause denaturation of proteins and enzymes having
antioxidative properties. According to several other studies researchers shown that
during germination high temperature causes decrease in many vitamins, protein
contents and secondary metabolites in food grains (Soris et al. 2010). In another
study conducted by Salem et al. (2014) showed an increase in total flavonoids, total
phenolics and total antioxidant activity. Increase in phenols may be due to solubilization of condensed tannin during soaking process and relocation of phenols to the
outer layer during germination as appeared through browning of the germinated
seeds (Sokrab et al. 2012).
But further study requires describing the composition of the seed extract for
identification and determination the level of biologically active compounds. Further
data required to shows the effect of food processing technologies and various physiological process (digestion) on the availability and stability of these functional and
bio-active compounds for using lentils for food supplement (Malik and Kapoor
2015). A large no of research had been conducted in past which shows a direct relation with consumption of foods and reduction in risk of many diseases like cardiovascular and cancer (Fernandez-Orozco et al. 2009). As many health benefits are
related with anti-oxidants compounds of the foods, therefore pulses are intensively
studied for their anti-oxidant activity. Furthermore, data also present on modification of their anti-oxidant components while processing which also create interest in
carrying research. Many compounds are present on pulses which shows anti- oxidant
activity, major compounds are ascorbic acid and tocopherol, phenolic compounds
and reduced glutathione. From many years sprouted seeds had been used in healthy
diet as they provide phytochemicals which have ability to reduce the incidence of
various diseases (Fernandez-Orozco et al. 2006).
16 Effect of Germination Processing on Bioactive Compounds of Cereals and Legumes