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Current IssueEditorial BoardOnline First ArticlesArchive

volume 36 issue 6 (december 2013) : 489-495

EFFECT OF GERMINATION CONDITIONS ON PHYTIC ACID AND POLYPHENOLS OF FABA BEAN SPROUTS (VICIA FABA L.)

Y
Yu-Wei Luo*
W
Wei-Hua Xie1
1College of Horticulture, Jinling Institute of Technology, 210038, Nanjing, P. R. China

  • Submitted|

  • First Online |

  • doi

Cite article:- Luo* Yu-Wei, Xie1 Wei-Hua (2025). EFFECT OF GERMINATION CONDITIONS ON PHYTIC ACID AND POLYPHENOLS OF FABA BEAN SPROUTS (VICIA FABA L.). Legume Research. 36(6): 489-495. doi: .

ABSTRACT

With a view to improve the nutrition of faba bean, influence of germination time and type of illumination on phytic acid and polyphenols of faba bean was investigated. Germination time up to 72 h significantly reduced (P lyphenols decreased significantly (P time while after that it increased significantly (P ntly increased (P to 0.162% within the first 24 h germination while beyond that it decreased significantly. Water extractable polyphenols decreased significantly with the increase in germination time.

REFERENCES

  1. Archana S, Sehgal A, Ashakawatra P. (1998). Reduction of polyphenol and phytic acid content of pearl millet grains by malting and blanching. Plant Foods for Human Nutrition, 53, 93-98.
  2. Barroga F B, Laurena A C, Mendoza E M T. (1985). Polyphenols in mungbean: determination and removal. Journal of Agricultural Food Chemistry, 33, 1006-1009.
  3. Bartnik M, Szafranska I. (1987). Changes in phytate content and phytase activity during the germination of some cereals. Joural of Cereal Science, 5, 23-28.
  4. Bibi N, Chaudry M A, Khan F, Ali Z, Sattar A. (2001). Phenolics and physicochemical characteristics of persimmon during post-harvest storage. Nahrung/Food, 45, 82–86.
  5. Capanzana M V, Buckle K A. (1997). Optimisation of germination conditions by response surface methodology of a high amylose rice (Oryza sativa) cultivar. Lebensmittel Wissenschaft und Technologie, 30, 155-163.
  6. Concepcion V V, Juana Frias I S, Inmaculada B, Fernand L, Kuo Y H. (2002). New functional legume foods by germination: effect on the nutritive value of beans, lentils and peas. Europe Food Research and Technology, 215, 472-477.
  7. El-Adawy T A. (2002). Nutritional composition and antinutritional factors of chickpeas (Cicer arietinum L.) undergoing different cooking methods and germination. Plant Foods for Human Nutrition, 57, 83-97.
  8. Haug G, Lantzsch W. (1983). Methods for determination of phytate of cereal products. Journal of the Science of Food and Agriculture, 34, 1423-1424.
  9. Khattak A B, Zeb A, Bibi N. (2008). Impact of germination time and type of illumination on carotenoid content, protein solubility and in vitro protein digestibility of chickpea (Cicer arietinum L.) sprouts. Food Chemistry. 109,797-801
  10. Khattak A B, Zeb A, Khan M, Bibi N, Khattak M S. (2007). Influence of germination techniques on sprout yield, biosynthesis of ascorbic acid and cooking ability, in chickpea (Cicer arietinum L.). Food Chemistry, 103, 115-120.
  11. Kolonel L N, Hankin J H, Whittemore A S, Gallagher R P, Wilken L R, John E M. (2000). Vegetables, fruits, legumes and prostate cancer: a multiethnic case-control study. Cancer Epidemiol Biomark Preview, 9, 793-804.
  12. Lestienne I, Icard-Verniere C, Mouquet C, Picq C, Treche S. (2005). Effects of soaking whole cereal and legume seeds on iron, zinc, and phytate contents. Food Chemistry, 89, 421-425.
  13. Lestienne I, Mouquet-Rivier C, Icard-Verniere C, Rochette I, Treche S. (2005). The effects of soaking of whole, dehulled and ground millet and soybean seeds on phytate degradation and Phy/Fe and Phy/Zn molar ratios. International Journal of Food Science & Technology, 40, 391-399.
  14. Liang J, Han B Z, Nout M J R, Hamer R J. (2008). Effects of soaking, germination and fermentation on phytic acid, total and in vitro soluble zinc in brown rice. Food Chemistry, 110, 841~848.
  15. Lintschinger J, Fuchs N, Moser H, Jager R, Hlebeina T, Markolin G. (1997). Uptake of various trace elements during germination of wheat, buckwheat and quinoa. Plant Foods for Human Nutrition, 50, 223-237.
  16. Liu B L, Amjad R, Tzeng Y M, Rob A. (1998). The induction and characterization of phytase and beyond. Enzyme and Microbial Technology, 22, 415-425.
  17. Lorenz K. (1980). Cereal sprouts: composition, nutritive value, food applications. Critical Review of Food Science and Nutrition, 13, 353-385.
  18. Luo Y W, Gu Z X, Han Y H, Chen Z G. (2009). The impact of processing on phytic acid, in vitro soluble iron and Phy/ Fe molar ratio of faba bean(Vicia faba L.). Journal of the Science of Food and Agriculture, 89, 861-866.
  19. Mao J J, Dong J F, Zhu M Y. (2005). Effect of germination conditions on ascorbic acid level and yield of soybean sprout. Journal of the Science of Food and Agriculture, 85, 943–947.
  20. Mitaru B N, Reichert R D, Blair R. (1984). The binding of dietary protein by sorghum tannin in the digestive tract of pigs. Journal of Nutrition, 114, 1787-1796.
  21. Nestares T, Barrionuevo M, Urbano G, Lopez-Frias M. (1999). Effect of processing methods on the calcium, phosphorus, and phytic acid contents and nutritive utilization of chickpea (Cicer arietinum L.). Journal of Agricultural and Food Chemistry, 47, 2807-2812.
  22. Rehman Z, Salariya A M, Zafar S I. (2001). Effect of processing on available carbohydrate content and starch digestibility of kidney beans (Phaseolus vulgaris L.). Food Chemistry, 73, 351-355.
  23. Rubio L A, Muzquiz M, Burbano C, Cuadrado C, Pedrosa M M. (2002). High apparent leal digestibility of amino acids in raw and germinated faba bean (Vicia faba)- and chickpea (Cicerarietinum)-based diets for rats. Journal of the Science of Food and Agriculture, 82, 1710-1717.
  24. Sangronis E, Machado C J. (2007). Influence of germination on the nutritional quality of Phaseolus vulgaris and Cajanus cajan. LWT-Food Science and Technology, 40, 116-120.
  25. Sattar A, Badshah A, Aurang Z. (1995). Biosynthesis of ascorbic acid in germinating rapeseed cultivars. Plant Foods for Human Nutrition, 47, 63-70.
  26. Satwadhar P N, Kadam S S, Salunkhe D K. (1981). Effects of germination and cooking on polyphenols and in vitro protein digestibility of horse gram and moth bean. Plant Food for Human Nutrition, 31, 71-76.
  27. Schhulze H, Savelkoul F H, Verstegen M W, van der Poel A F, Tamminga S, Groot Nibbelin S. (1997). Nutritional evaluation of biological treated white kidney beans (Phaseolus vulgaris L.) in pigs: ileal and amino acid digestibility. Journal of Animal Science, 75, 3187-3194.
  28. Senter S D, Robertson J A, Meredith F I. (1989). Phenolic compounds of mesocarp of cresthaven peaches during storage and ripening. Journal of Food Science, 54, 1259-1268.
  29. Shahidi F, Naczk M. (1992). An overview of the phenolics of canola and rapeseed: chemical, sensory and nutritional significance. Journal of American Oil Chemist Society, 69, 917-924.
  30. Vidal-Valverde C, Frýas J, Sierra I, Blazquez I, Lambein F, Kuo Y H. (2002). New functional legume foods by germination: effect on the nutritive value of beans, lentils and peas. European Food Research and Technology, 215, 472-477.
  31. Zanabria E R, Katarzyna N, De-Jong L E Q, Birgit H B E, Robert M J N. (2006). Effect of food processing of pearl millet (Pennisetum glaucum) IKMP-5 on the level of phenolics, phytate, iron and zinc. Journal of the Science of Food and Agriculture, 86, 1391-1398.
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    volume 36 issue 6 (december 2013) : 489-495

    EFFECT OF GERMINATION CONDITIONS ON PHYTIC ACID AND POLYPHENOLS OF FABA BEAN SPROUTS (VICIA FABA L.)

    Y
    Yu-Wei Luo*
    W
    Wei-Hua Xie1
    1College of Horticulture, Jinling Institute of Technology, 210038, Nanjing, P. R. China

    • Submitted|

    • First Online |

    • doi

    Cite article:- Luo* Yu-Wei, Xie1 Wei-Hua (2025). EFFECT OF GERMINATION CONDITIONS ON PHYTIC ACID AND POLYPHENOLS OF FABA BEAN SPROUTS (VICIA FABA L.). Legume Research. 36(6): 489-495. doi: .

    ABSTRACT

    With a view to improve the nutrition of faba bean, influence of germination time and type of illumination on phytic acid and polyphenols of faba bean was investigated. Germination time up to 72 h significantly reduced (P lyphenols decreased significantly (P time while after that it increased significantly (P ntly increased (P to 0.162% within the first 24 h germination while beyond that it decreased significantly. Water extractable polyphenols decreased significantly with the increase in germination time.

    REFERENCES

    1. Archana S, Sehgal A, Ashakawatra P. (1998). Reduction of polyphenol and phytic acid content of pearl millet grains by malting and blanching. Plant Foods for Human Nutrition, 53, 93-98.
    2. Barroga F B, Laurena A C, Mendoza E M T. (1985). Polyphenols in mungbean: determination and removal. Journal of Agricultural Food Chemistry, 33, 1006-1009.
    3. Bartnik M, Szafranska I. (1987). Changes in phytate content and phytase activity during the germination of some cereals. Joural of Cereal Science, 5, 23-28.
    4. Bibi N, Chaudry M A, Khan F, Ali Z, Sattar A. (2001). Phenolics and physicochemical characteristics of persimmon during post-harvest storage. Nahrung/Food, 45, 82–86.
    5. Capanzana M V, Buckle K A. (1997). Optimisation of germination conditions by response surface methodology of a high amylose rice (Oryza sativa) cultivar. Lebensmittel Wissenschaft und Technologie, 30, 155-163.
    6. Concepcion V V, Juana Frias I S, Inmaculada B, Fernand L, Kuo Y H. (2002). New functional legume foods by germination: effect on the nutritive value of beans, lentils and peas. Europe Food Research and Technology, 215, 472-477.
    7. El-Adawy T A. (2002). Nutritional composition and antinutritional factors of chickpeas (Cicer arietinum L.) undergoing different cooking methods and germination. Plant Foods for Human Nutrition, 57, 83-97.
    8. Haug G, Lantzsch W. (1983). Methods for determination of phytate of cereal products. Journal of the Science of Food and Agriculture, 34, 1423-1424.
    9. Khattak A B, Zeb A, Bibi N. (2008). Impact of germination time and type of illumination on carotenoid content, protein solubility and in vitro protein digestibility of chickpea (Cicer arietinum L.) sprouts. Food Chemistry. 109,797-801
    10. Khattak A B, Zeb A, Khan M, Bibi N, Khattak M S. (2007). Influence of germination techniques on sprout yield, biosynthesis of ascorbic acid and cooking ability, in chickpea (Cicer arietinum L.). Food Chemistry, 103, 115-120.
    11. Kolonel L N, Hankin J H, Whittemore A S, Gallagher R P, Wilken L R, John E M. (2000). Vegetables, fruits, legumes and prostate cancer: a multiethnic case-control study. Cancer Epidemiol Biomark Preview, 9, 793-804.
    12. Lestienne I, Icard-Verniere C, Mouquet C, Picq C, Treche S. (2005). Effects of soaking whole cereal and legume seeds on iron, zinc, and phytate contents. Food Chemistry, 89, 421-425.
    13. Lestienne I, Mouquet-Rivier C, Icard-Verniere C, Rochette I, Treche S. (2005). The effects of soaking of whole, dehulled and ground millet and soybean seeds on phytate degradation and Phy/Fe and Phy/Zn molar ratios. International Journal of Food Science & Technology, 40, 391-399.
    14. Liang J, Han B Z, Nout M J R, Hamer R J. (2008). Effects of soaking, germination and fermentation on phytic acid, total and in vitro soluble zinc in brown rice. Food Chemistry, 110, 841~848.
    15. Lintschinger J, Fuchs N, Moser H, Jager R, Hlebeina T, Markolin G. (1997). Uptake of various trace elements during germination of wheat, buckwheat and quinoa. Plant Foods for Human Nutrition, 50, 223-237.
    16. Liu B L, Amjad R, Tzeng Y M, Rob A. (1998). The induction and characterization of phytase and beyond. Enzyme and Microbial Technology, 22, 415-425.
    17. Lorenz K. (1980). Cereal sprouts: composition, nutritive value, food applications. Critical Review of Food Science and Nutrition, 13, 353-385.
    18. Luo Y W, Gu Z X, Han Y H, Chen Z G. (2009). The impact of processing on phytic acid, in vitro soluble iron and Phy/ Fe molar ratio of faba bean(Vicia faba L.). Journal of the Science of Food and Agriculture, 89, 861-866.
    19. Mao J J, Dong J F, Zhu M Y. (2005). Effect of germination conditions on ascorbic acid level and yield of soybean sprout. Journal of the Science of Food and Agriculture, 85, 943–947.
    20. Mitaru B N, Reichert R D, Blair R. (1984). The binding of dietary protein by sorghum tannin in the digestive tract of pigs. Journal of Nutrition, 114, 1787-1796.
    21. Nestares T, Barrionuevo M, Urbano G, Lopez-Frias M. (1999). Effect of processing methods on the calcium, phosphorus, and phytic acid contents and nutritive utilization of chickpea (Cicer arietinum L.). Journal of Agricultural and Food Chemistry, 47, 2807-2812.
    22. Rehman Z, Salariya A M, Zafar S I. (2001). Effect of processing on available carbohydrate content and starch digestibility of kidney beans (Phaseolus vulgaris L.). Food Chemistry, 73, 351-355.
    23. Rubio L A, Muzquiz M, Burbano C, Cuadrado C, Pedrosa M M. (2002). High apparent leal digestibility of amino acids in raw and germinated faba bean (Vicia faba)- and chickpea (Cicerarietinum)-based diets for rats. Journal of the Science of Food and Agriculture, 82, 1710-1717.
    24. Sangronis E, Machado C J. (2007). Influence of germination on the nutritional quality of Phaseolus vulgaris and Cajanus cajan. LWT-Food Science and Technology, 40, 116-120.
    25. Sattar A, Badshah A, Aurang Z. (1995). Biosynthesis of ascorbic acid in germinating rapeseed cultivars. Plant Foods for Human Nutrition, 47, 63-70.
    26. Satwadhar P N, Kadam S S, Salunkhe D K. (1981). Effects of germination and cooking on polyphenols and in vitro protein digestibility of horse gram and moth bean. Plant Food for Human Nutrition, 31, 71-76.
    27. Schhulze H, Savelkoul F H, Verstegen M W, van der Poel A F, Tamminga S, Groot Nibbelin S. (1997). Nutritional evaluation of biological treated white kidney beans (Phaseolus vulgaris L.) in pigs: ileal and amino acid digestibility. Journal of Animal Science, 75, 3187-3194.
    28. Senter S D, Robertson J A, Meredith F I. (1989). Phenolic compounds of mesocarp of cresthaven peaches during storage and ripening. Journal of Food Science, 54, 1259-1268.
    29. Shahidi F, Naczk M. (1992). An overview of the phenolics of canola and rapeseed: chemical, sensory and nutritional significance. Journal of American Oil Chemist Society, 69, 917-924.
    30. Vidal-Valverde C, Frýas J, Sierra I, Blazquez I, Lambein F, Kuo Y H. (2002). New functional legume foods by germination: effect on the nutritive value of beans, lentils and peas. European Food Research and Technology, 215, 472-477.
    31. Zanabria E R, Katarzyna N, De-Jong L E Q, Birgit H B E, Robert M J N. (2006). Effect of food processing of pearl millet (Pennisetum glaucum) IKMP-5 on the level of phenolics, phytate, iron and zinc. Journal of the Science of Food and Agriculture, 86, 1391-1398.
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