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Nutritive value of germinated mung beans and lentils
Author(s) -
KAVAS AYSEL,
EL SEDEF N.
Publication year - 1991
Publication title -
journal of consumer studies and home economics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.775
H-Index - 71
eISSN - 1470-6431
pISSN - 0309-3891
DOI - 10.1111/j.1470-6431.1991.tb00675.x
Subject(s) - germination , phaseolus , mung bean , food science , zinc , biology , horticulture , chemistry , agronomy , organic chemistry
Changes in the nutritive value of germinated mung beans (Phaseolus aereus) and lentils (Lens esculenta) were studied. Water, energy, protein, amino acids, vitamins B 2 and C, iron and zinc contents increased with germination. The possible use of these germinated seeds for human consumption was determined by sensory evaluation.