TY - JOUR
T1 - Short-term germinated legume flours as functional ingredients in food products
AU - Onwuka, Queeneth Ijeoma
AU - Chinma, Chiemela Enyinnaya
AU - Ezeocha, Vanessa Chinelo
AU - Otegbayo, Bolanle
AU - Oyeyinka, Samson Adeoye
AU - Adebo, Janet Adeyinka
AU - Wilkin, Jon
AU - Bamidele, Oluwaseun Peter
AU - Adebo, Oluwafemi Ayodeji
N1 - Copyright information:
© 2024 The Author(s). Journal of Food Science published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.
This is an open access article under the terms of the Creative Commons Attribution-NonCommercial License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited and is not used for commercial purposes.
Data availability statement:
Not present.
PY - 2024/10/1
Y1 - 2024/10/1
N2 - 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.
AB - 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.
U2 - 10.1111/1750-3841.17334
DO - 10.1111/1750-3841.17334
M3 - Article
C2 - 39251487
SN - 0022-1147
VL - 89
SP - 6070
EP - 6085
JO - Journal of Food Science
JF - Journal of Food Science
IS - 10
ER -
