New insights into the rapid germination process of lentil and cowpea seeds: High thiamine and folate, and low α-galactoside content

Avezum Luiza, Madode Yann Emeric, Mestres Christian, Achir Nawel, Delpech Charlotte, Chapron Morgane, Gibert Olivier, Rajjou Loïc, Rondet Eric. 2024. New insights into the rapid germination process of lentil and cowpea seeds: High thiamine and folate, and low α-galactoside content. Food Chemistry, 439:138027, 9 p.

https://doi.org/10.1016/j.foodchem.2023.138027

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

Version publiée - Anglais
Accès réservé aux personnels Cirad
Utilisation soumise à autorisation de l'auteur ou du Cirad.
Avezum_FoodChem2024.pdf
Télécharger (1MB) | Demander une copie

Résumé : During germination sensu-stricto in pulses, an increase in the content of thiamine (B1) and folate (B9) vitamins is expected, along with a reduction in α-galactoside levels. The aim of our study was to optimize germination to increase the nutritional quality of lentils and cowpeas. An experimental design was carried out at 12 h and 24 h of imbibition to analyze the effects of temperature, light, and water content on thiamine, folate, and α-galactoside content. Germination increased thiamine content by 152% in lentils, while in cowpeas, the increase was only 10%. Folate content in cowpea increased by 33%, while α-galactoside content decreased by 99% in cowpeas and by 48% in lentils. Germination sensu-stricto can be safely implemented by any food company worldwide as it is simple and involves less sanitary risk than sprouting. This opens up opportunities for enhancing food nutrient content and new ways of processing pulses.

Mots-clés Agrovoc : Vigna unguiculata, niébé, acide folique, teneur en vitamines, germination des graines, germination, faculté germinative, lentille, trempage, qualité des aliments, poussée de la graine, légume sec, Lens culinaris