Short‐term germinated legume flours as functional ingredients in food products-Reference-Cited by-同舟云学术

Short‐term germinated legume flours as functional ingredients in food products

Published:2024-09-09 Issue: Volume: Page:
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Onwuka Queeneth Ijeoma¹,Chinma Chiemela Enyinnaya¹²³,Ezeocha Vanessa Chinelo⁴,Otegbayo Bolanle⁵,Oyeyinka Samson Adeoye²⁶^ORCID,Adebo Janet Adeyinka⁷^ORCID,Wilkin Jon⁸^ORCID,Bamidele Oluwaseun Peter⁹^ORCID,Adebo Oluwafemi Ayodeji²³^ORCID

Affiliation:

1. Department of Food Science and Technology Federal University of Technology Minna Nigeria

2. Centre for Innovative Food Research (CIFR), Department of Biotechnology and Food Technology, Faculty of Science University of Johannesburg Johannesburg South Africa

3. Africa Centre of Excellence for Mycotoxin and Food Safety Federal University of Technology Minna Nigeria

4. Department of Food Science and Technology Michael Okpara University of Agriculture Umudike Umudike Nigeria

5. Food Science and Technology Program Bowen University Iwo Nigeria

6. National Centre for Food Manufacturing University of Lincoln Holbeach UK

7. Food Evolution Research Laboratory, School of Tourism and Hospitality University of Johannesburg Johannesburg South Africa

8. Division of Engineering and Food Science, School of Applied Sciences Abertay University Dundee UK

9. Department of Food Science and Technology University of Venda Limpopo South Africa

Abstract

AbstractUnlocking 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.

Publisher

Wiley

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