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Short-term germinated legume flours as functional ingredients in food products.
- Source :
-
Journal of food science [J Food Sci] 2024 Oct; Vol. 89 (10), pp. 6070-6085. Date of Electronic Publication: 2024 Sep 09. - Publication Year :
- 2024
-
Abstract
- Unlocking the potential of legumes through short-term germination offers an innovative approach to improving the functionality of the resultant flour. This review examines the multifaceted benefits of short-term germinated legume flour, emphasizing the enzymatic activities that breakdown complex legume compounds into simpler forms and reduce anti-nutritional factors. This process improves digestibility, nutrient bioavailability, and health-promoting properties. Furthermore, short-term germination enhances the techno-functional properties of legume flours without compromising their quality, avoiding excessive starch and protein degradation associated with prolonged germination. This review also explores the applications of short-term germinated legume flours in developing nutritious and healthy food products tailored to diverse dietary needs. Subsequent integration of these short-term germinated flours into food products provides a route for the development of cost-effective, nutritious, and sustainable options that can address malnutrition and enhance overall well-being.<br /> (© 2024 The Author(s). Journal of Food Science published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.)
Details
- Language :
- English
- ISSN :
- 1750-3841
- Volume :
- 89
- Issue :
- 10
- Database :
- MEDLINE
- Journal :
- Journal of food science
- Publication Type :
- Academic Journal
- Accession number :
- 39251487
- Full Text :
- https://doi.org/10.1111/1750-3841.17334