Impact of germination on starch, dietary fiber and physicochemical properties in non-conventional legumes

Vanesa Benítez, Sara Cantera, Yolanda Aguilera, Esperanza Mollá, Rosa M. Esteban, María Felicia Díaz, María A. Martín-Cabrejas*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

79 Citations (Scopus)


The objective of this study was to evaluate the impact of germination on dietary fiber composition, starch availability and physicochemical properties in four non-conventional legumes (Vigna unguiculata, Canavalia ensiformis, Stizolobium niveum, Lablab purpureus) in order to improve the carbohydrate supply and to optimize native products of developing countries. Germination promoted a significant decrease of resistant starch along with an increase of available starch percentage. Total dietary fiber contents increased during germination and improved insoluble/soluble dietary fiber ratio. This process produced an increase of total sugar content, mainly due to the rise of cellulosic glucose from metabolic reaction undergone during germination. Moreover, physicochemical properties of germinated legume flours were modified, improving oil holding, water holding, water absorption and gelation capacities, whereas decreases of emulsifying and foaming capacities were detected. In conclusion, germination provides non-conventional legume flours with higher nutritional quality and better physicochemical properties than the raw flours.

Original languageEnglish
Pages (from-to)64-69
Number of pages6
JournalFood Research International
Issue number1
Publication statusPublished - Jan 2013
Externally publishedYes


  • Dietary fiber
  • Germination
  • Non-conventional legumes
  • Physicochemical properties
  • Starch

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