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

Autor: Onwuka QI; Department of Food Science and Technology, Federal University of Technology, Minna, Nigeria., Chinma CE; Department of Food Science and Technology, Federal University of Technology, Minna, Nigeria.; Centre for Innovative Food Research (CIFR), Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Johannesburg, South Africa.; Africa Centre of Excellence for Mycotoxin and Food Safety, Federal University of Technology, Minna, Nigeria., Ezeocha VC; Department of Food Science and Technology, Michael Okpara University of Agriculture Umudike, Umudike, Nigeria., Otegbayo B; Food Science and Technology Program, Bowen University, Iwo, Nigeria., Oyeyinka SA; Centre for Innovative Food Research (CIFR), Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Johannesburg, South Africa.; National Centre for Food Manufacturing, University of Lincoln, Holbeach, UK., Adebo JA; Food Evolution Research Laboratory, School of Tourism and Hospitality, University of Johannesburg, Johannesburg, South Africa., Wilkin J; Division of Engineering and Food Science, School of Applied Sciences, Abertay University, Dundee, UK., Bamidele OP; Department of Food Science and Technology, University of Venda, Limpopo, South Africa., Adebo OA; Centre for Innovative Food Research (CIFR), Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Johannesburg, South Africa.; Africa Centre of Excellence for Mycotoxin and Food Safety, Federal University of Technology, Minna, Nigeria.
Jazyk: angličtina
Zdroj: Journal of food science [J Food Sci] 2024 Oct; Vol. 89 (10), pp. 6070-6085. Date of Electronic Publication: 2024 Sep 09.
DOI: 10.1111/1750-3841.17334
Abstrakt: 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.
(© 2024 The Author(s). Journal of Food Science published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.)
Databáze: MEDLINE
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