Effet de la germination sur la qualité nutritionnelle et la biodiversité des protéines des légumineuses alimentaires
Views
0% 0
Downloads
0 0%
Timeless limited access
Citation
Karima El-Kabous. (31/7/2018). Effet de la germination sur la qualité nutritionnelle et la biodiversité des protéines des légumineuses alimentaires.
Abstract
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.
