title: Effect of germination time on proximate analysis, bioactive compounds and antioxidant activity of lentil (Lens culinaris Medik.) sprouts.
abstract: BACKGROUND
  The lentil plant, Lens culinaris L., is a member of the Leguminoceae family and constitutes one of the most important traditional dietary components. The purpose of the current study was to investigate the effects of sprouting for 3, 4, 5 and 6 days on proximate, bioactive compounds and antioxidative characteristics of lentil (Lens culinaris) sprouts.
  
  
  METHODS
  Lentil seeds were soaked in distilled water (1:10, w/v) for 12 h at room temperature (~25°C), then kept between thick layers of cotton cloth and allowed to germinate in the dark for 3, 4, 5 and 6 days. The nutritional composition, protein solubility, free amino acids, antinutritional factors, bioactive compounds and antioxidant activity of raw and germinated samples were determined using standard official procedures.
  
  
  RESULTS
  Sprouting process caused significant (P ≤ 0.05) increases in moisture, protein, ash, crude fiber, protein solubility, free amino acids, total, reducing and nonreducing sugars. However, oil content, antinutritional factors (tannins and phytic acid) significantly (P ≤ 0.05) decreased. Results indicated that total essential amino acids of lentil seeds protein formed 38.10% of the total amino acid content. Sulfur-containing amino acids were the first limiting amino acid, while threonine was the second limiting amino acid in raw and germinated lentil seeds. Sprouting process has a positive effect on the essential amino acid contents and protein efficiency ratio (PER) of lentil sprouts. Phenolics content increased from 1341.13 mg/100 g DW in raw lentil seeds to 1411.50, 1463.00, 1630.20 and 1510.10 in those samples germinated for 3, 4, 5 and 6 days, respectively. Sprouted seeds had higher DPPH radical scavenging and reducing power activities.
  
  
  CONCLUSIONS
  Based on these results, sprouting process is recommended to increase nutritive value, and antioxidant activity of lentil seeds.
authors.affiliation: Department of Biochemistry, Faculty of Agriculture, Cairo University, Giza, Egypt.
authors.forename: A Ahmed
authors.initials: AA
authors.lastname: Fouad
authors.affiliation: Department of Biochemistry, Faculty of Agriculture, Cairo University, Giza, Egypt.
authors.forename: F M Ali
authors.initials: FM
authors.lastname: Rehab
mesh_terms: D000601:Amino Acids, Essential / Q000032:analysis / Q000096:biosynthesis*; D000975:Antioxidants / Q000032:analysis / Q000737:chemistry / Q000378:metabolism*; D002241:Carbohydrates / Q000737:chemistry; D004040:Dietary Carbohydrates / Q000032:analysis / Q000378:metabolism; D004041:Dietary Fats / Q000032:analysis; D004043:Dietary Fiber / Q000032:analysis; D004534:Egypt; D005419:Flavonoids / Q000032:analysis / Q000096:biosynthesis / Q000737:chemistry; D018525:Germination; D006801:Humans; D027806:Lens Plant / Q000737:chemistry / Q000254:growth & development / Q000378:metabolism*; D009753:Nutritive Value; D010833:Phytic Acid / Q000032:analysis / Q000096:biosynthesis*; D014674:Plant Proteins, Dietary / Q000032:analysis / Q000096:biosynthesis / Q000737:chemistry; D059808:Polyphenols / Q000032:analysis / Q000096:biosynthesis / Q000737:chemistry; D036226:Seedlings / Q000737:chemistry / Q000254:growth & development / Q000378:metabolism*; D012639:Seeds / Q000737:chemistry / Q000254:growth & development / Q000378:metabolism; D012995:Solubility; D013634:Tannins / Q000032:analysis / Q000096:biosynthesis*; D013997:Time Factors
chemical_list: D000601:Amino Acids, Essential; D000975:Antioxidants; D002241:Carbohydrates; D004040:Dietary Carbohydrates; D004041:Dietary Fats; D004043:Dietary Fiber; D005419:Flavonoids; D014674:Plant Proteins, Dietary; D059808:Polyphenols; D013634:Tannins; D010833:Phytic Acid
keywords: minerals; phytate and antinational factors; protein; sprouting