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Review
. 2024 Oct;89(10):6070-6085.
doi: 10.1111/1750-3841.17334. Epub 2024 Sep 9.

Short-term germinated legume flours as functional ingredients in food products

Queeneth Ijeoma Onwuka  1 , Chiemela Enyinnaya Chinma  1   2   3 , Vanessa Chinelo Ezeocha  4 , Bolanle Otegbayo  5 , Samson Adeoye Oyeyinka  2   6 , Janet Adeyinka Adebo  7 , Jon Wilkin  8 , Oluwaseun Peter Bamidele  9 , Oluwafemi Ayodeji Adebo  2   3
Affiliations
Review

Short-term germinated legume flours as functional ingredients in food products

Queeneth Ijeoma Onwuka et al. J Food Sci. 2024 Oct.

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.

Keywords: antinutrients; health properties; legumes; short‐term germination; techno‐functional.

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References

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