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Effect of germination on total dietary fiber and total sugar in selected legumes

Legume is a plant in the family of Fabaceae (or Leguminosae) that is cultivated and consumed throughout the world. Legume’s role in human health appears to be limited because of several limiting factors such as low protein and starch digestibility, poor mineral bioavailability and high antinutrition...

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Main Authors: Megat, R. M. R., Azlan, Azrina, Mohd Esa, Norhaizan
Format: Article
Language:English
Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2016
Online Access:http://psasir.upm.edu.my/id/eprint/54018/1/Effect%20%20of%20%20germination%20%20on%20%20total%20%20dietary%20%20fibre%20%20and%20%20total%20%20sugar%20%20in%20%20selected.pdf
http://psasir.upm.edu.my/id/eprint/54018/
http://www.ifrj.upm.edu.my/volume-23-2016.html
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spelling my.upm.eprints.540182018-02-23T07:10:43Z http://psasir.upm.edu.my/id/eprint/54018/ Effect of germination on total dietary fiber and total sugar in selected legumes Megat, R. M. R. Azlan, Azrina Mohd Esa, Norhaizan Legume is a plant in the family of Fabaceae (or Leguminosae) that is cultivated and consumed throughout the world. Legume’s role in human health appears to be limited because of several limiting factors such as low protein and starch digestibility, poor mineral bioavailability and high antinutritional factors. Germination is defined as a process that occurs during seed growth that starts with uptake of water until the emergence of radicle through the surrounding structure. It has been suggested that germination is a cheaper and more effective technology that can improve the quality of legumes by increasing their nutritional value. This study was conducted to compare changes in dietary fibre and total sugar compositions after germination process in kidney, mung, soy beans and peanuts. Total dietary fibre was found to be significantly increased (p<0.05) in all germinated samples, with significant increased (p<0.05) of soluble and insoluble dietary fibres. For total sugar content, germination increased the level of total sugars. Glucose was the highest available sugar in samples that increased after germination while arabinose was second available sugar that increased in germinated legumes except kidney beans. Overall, germination has improved nutritional properties of legumes in terms of dietary fibre and total sugar content but the changes are influenced by the type of legumes. Faculty of Food Science and Technology, Universiti Putra Malaysia 2016 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/54018/1/Effect%20%20of%20%20germination%20%20on%20%20total%20%20dietary%20%20fibre%20%20and%20%20total%20%20sugar%20%20in%20%20selected.pdf Megat, R. M. R. and Azlan, Azrina and Mohd Esa, Norhaizan (2016) Effect of germination on total dietary fiber and total sugar in selected legumes. International Food Research Journal, 23 (1). pp. 257-261. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/volume-23-2016.html
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Legume is a plant in the family of Fabaceae (or Leguminosae) that is cultivated and consumed throughout the world. Legume’s role in human health appears to be limited because of several limiting factors such as low protein and starch digestibility, poor mineral bioavailability and high antinutritional factors. Germination is defined as a process that occurs during seed growth that starts with uptake of water until the emergence of radicle through the surrounding structure. It has been suggested that germination is a cheaper and more effective technology that can improve the quality of legumes by increasing their nutritional value. This study was conducted to compare changes in dietary fibre and total sugar compositions after germination process in kidney, mung, soy beans and peanuts. Total dietary fibre was found to be significantly increased (p<0.05) in all germinated samples, with significant increased (p<0.05) of soluble and insoluble dietary fibres. For total sugar content, germination increased the level of total sugars. Glucose was the highest available sugar in samples that increased after germination while arabinose was second available sugar that increased in germinated legumes except kidney beans. Overall, germination has improved nutritional properties of legumes in terms of dietary fibre and total sugar content but the changes are influenced by the type of legumes.
format Article
author Megat, R. M. R.
Azlan, Azrina
Mohd Esa, Norhaizan
spellingShingle Megat, R. M. R.
Azlan, Azrina
Mohd Esa, Norhaizan
Effect of germination on total dietary fiber and total sugar in selected legumes
author_facet Megat, R. M. R.
Azlan, Azrina
Mohd Esa, Norhaizan
author_sort Megat, R. M. R.
title Effect of germination on total dietary fiber and total sugar in selected legumes
title_short Effect of germination on total dietary fiber and total sugar in selected legumes
title_full Effect of germination on total dietary fiber and total sugar in selected legumes
title_fullStr Effect of germination on total dietary fiber and total sugar in selected legumes
title_full_unstemmed Effect of germination on total dietary fiber and total sugar in selected legumes
title_sort effect of germination on total dietary fiber and total sugar in selected legumes
publisher Faculty of Food Science and Technology, Universiti Putra Malaysia
publishDate 2016
url http://psasir.upm.edu.my/id/eprint/54018/1/Effect%20%20of%20%20germination%20%20on%20%20total%20%20dietary%20%20fibre%20%20and%20%20total%20%20sugar%20%20in%20%20selected.pdf
http://psasir.upm.edu.my/id/eprint/54018/
http://www.ifrj.upm.edu.my/volume-23-2016.html
_version_ 1643835544415764480
score 13.211869

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