Improving the nutritional quality of pulses via germination

Avezum Luiza, Rondet Eric, Mestres Christian, Achir Nawel, Malode Yann, Gibert Olivier, Lefevre Charlotte, Hemery Youna Morgane, Verdeil Jean-Luc, Rajjou Loïc. 2023. Improving the nutritional quality of pulses via germination. Food Reviews International, 39 (9) : 6011-6044.

https://doi.org/10.1080/87559129.2022.2063329

Article de revue ; Article de synthèse ; Article de revue à facteur d'impact

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Résumé : Germination is a traditional process and a re-emerging trend in healthy foods, resulting a progressively increase in scientific research on their nutritional traits and phytochemical contents. This review examines the physiological and biochemical changes during the germination sensu stricto in pulses, taking into consideration the genotype, environmental conditions, hormone control, and the metabolic transition from seed to seedling. Germination sensu stricto is achieved as soon as elongation of the radicle, implies heterotrophy metabolism; further thermal processing is needed before consumption. In contrast, seedlings production requires a long period of imbibition and can provide a ready-to-eat food product. Furthermore, proteins, carbohydrates, minerals, vitamins, and antinutritional compounds of pulses are described. Impacts of food processing, such as soaking, germination, and cooking, in nutritional and antinutritional values are also evaluated. The association of soaking, germination, and cooking increases the nutritional values of pulses by increasing protein/starch digestibility and vitamins content and by decreasing antinutritional compounds. The final plant-based product allows versatility in formulation to produce novel food products and/or ingredients with better nutritional content. This can encourage the scientific community, industry, and government to invest in research and development to increase germinated pulse-based food, to replace other products, or to develop new ones.

Mots-clés Agrovoc : amélioration des qualités nutritives, germination, légume sec, composition des aliments, traitement des aliments, valeur nutritive, semence, plantule

Mots-clés libres : Pulses, Germination, Processing, Nutritional, Food

Classification Agris : Q02 - Traitement et conservation des produits alimentaires
Q04 - Composition des produits alimentaires
F60 - Physiologie et biochimie végétale

Champ stratégique Cirad : CTS 3 (2019-) - Systèmes alimentaires

Agences de financement hors UE : Fonds Unique Interministériel, Conseil régional de Bourgogne-Franche-Comté, Conseil Général de l'Ain

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