Effet de la germination sur la qualité nutritionnelle et la biodiversité des protéines des légumineuses alimentaires
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Karima El-Kabous. (31/7/2018). Effet de la germination sur la qualité nutritionnelle et la biodiversité des protéines des légumineuses alimentaires.
The role of legumes in human health appears to be limited due to several limiting factors such as low protein and starch digestibility, low mineral bioavailability and high antinutritional factors. This study was conducted to compare changes in nutrient and antinutrient levels, or even electrophoretic analysis, between the different legume varieties studied with the treatments performed. In soaked and sprouted legumes, water content decreased significantly, while carbohydrate, protein and mineral levels increased significantly in genotypes treated by germination, after decreases during treatment by soaking for 24H. Overall, germination improved the nutritional properties of legumes in terms of protein, dietary fiber, minerals, and total and reducing sugar content, but changes were influenced by legume type. The two varieties of Grass pea, GP2 and GP3 germinated pruned contained more protein than the other legume varieties studied, with a maximum content of GP2 (33.07%), and GP3 (33.28%) germinated, however, the chickpea genotypes contained less protein, a minimum content was recorded by CP2 (19.40%) raw. Comparing all the legume varieties studied, the most dominant total sugars and reducing sugars were observed in the raw CP1 chickpeas = 1.30 mg E G / gMS; CP7 = 4.45 mg EG / gMS respectively. However, the average maximum recorded rates of crude fiber 9.83%; 10.24% and 10.16%, respectively for the raw bean, soaked and sprouted varieties are relatively higher than the rates given by the different varieties of chickpea, lentil and Grass pea. The analysis of the seed protein profiles by SDS-PAGE in the varieties of bean, common pea, chickpea, and lentil, demonstrated that the treatments performed did not induce a variability in the number of existing bands, then it is concluded that storage proteins have not been affected by soaking and germination.