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Effect of
heat treatment on nutritional quality of germinated legume seeds.
J Agric Food Chem 2000 Jun;48(6):2082-6
Trugo LC, Donangelo CM, Trugo NM, Bach Knudsen KE.
Laboratorio de Bioquimica Nutricional e de Alimentos, Departamento de Bioquimica,
Universidade Federal do Rio de Janeiro, Brazil.
The effect of heat treatment of germinated soybean, lupin, and black bean on
chemical composition and protein utilization in rats was evaluated. Heat
treatment caused complete inactivation of trypsin inhibitors whereas it did not
affect phytic acid levels. Proximate components, minerals, and amino acids did
not change, but low molecular weight sugars were affected by heat treatment
differently for each germinated legume. The sugar digestibility ratio (total
digestible sugars/total nondigestible sugars) in germinated black beans doubled
after heat treatment. True protein digestibility (TD) increased with heat
treatment only in germinated soybean. Net protein utilization was markedly
improved (20%) with heat treatment in germinated soybean and lupin. Utilizable
protein of heat-treated germinated legumes was 289, 236, and 132 g/kg of legume
dry weight for soybean, lupin, and black bean, respectively. Supplementation
with methionine did not alter TD but improved all other indices of protein
utilization in the germinated legumes, particularly in black bean. All three
germinated legumes become equivalent in protein quality when heating and
supplementation with methionine are combined with germination. The use of
germinated heat-treated soybean, lupin, and black bean on their own and/or as
food ingredients is nutritionally advantageous due to the low content of
nondigestible oligosaccharides and the high protein utilization.
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