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Influence of
germination on the nutritional quality of lentil seeds.
Z Lebensm Unters Forsch 1985 Oct;181(4):318-20
el-Mahdy AR, Moharram YG, Abou-Samaha OR.
The effect of germination on the nutritional quality of two varieties of lentil
seeds was studied. It was found that germination improved the nutritive value by
reducing haemagglutinins, trypsin inhibitor activities, tannins, and pentosans,
and by increasing the in vitro protein digestibility, nitrogen solubility and
FAAN. Except for Fe, ash and other minerals were not affected. The changes in
these properties were more pronounced in Giza (9) variety than Syrian type.
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