Characterization of in vitro antioxidant activity, bioactive components, and nutrient digestibility in pigeon pea (Cajanus cajan) as influenced by germination time and temperature

AbstractGermination of legumes is potential bioprocessing technique to improve the nutrient digestibility and enhancement of bioactive components. The present investigation studies the effects of different germination conditions on the bioactive components, antioxidant activity, and in vitro nutrient digestibility of pigeon pea. Results obtained indicated that increase in germination time and temperature modifies the bioactive components and nutritional digestibility of the pigeon pea. Studies have shown that increase in germination time from 12 to 48  hr and temperature from 25 to 35°C, results in significant increase in accumulation of total pheolics and flavonoid content as a result of cell wall degrading enzymes. Germination for prolonged time at higher temperature also significantly increases the antioxidant potential and reducing power of the germinated pigeon pea. Increased activity of hydrolytic enzymes alters the structure of starch and proteins and thus enhanced in vitro starch and protein digestibility and also lowers down the hot paste viscosity of germinated pigeon pea.Practical applicationsCurrently, consumers are increasingly interested in high ‐quality natural health foods with high biological value and better nutrient digestibility. Germinated grains legumes become popular among people engrossed in improving and maintaining their health by changing dietary habits. Germinated pigeon pea exhibited better nutrient digestibility with impro ved texture and fla...
Source: Journal of Food Biochemistry - Category: Food Science Authors: Tags: FULL ARTICLE Source Type: research