The effect of malting process on some functional properties of Iranian lentil cultivars

Authors
amir soheil karimi
solmaz saremnezhad
Faculty of pharmaceutical sciences, Islamic Azad University of Medical sciences, Tehran Iran.
10.52547/fsct.17.101.167
Abstract
Lentil is one of the most important proteinous plant sources in the world. There is also some reports on the effect of germination on increasing of legume’s nutritional value. So the aim of this study is investigation on the effect of malting on γ- aminobutyric acid (GABA) content as a functional non proteinous 4 carbon amino acid with therapeutic properties and biological effects, the concentration of free and bound phenolic compounds, DPPH radical scavenging capacity and the Fe content in lentil. All of the measurments were performed on Kimia and Gachsaran Iranian lentil flour cultivars at ungerminated (control) and germinated (24 and 48 h) forms. According to the obtained results, generally malting caused significant (p<0.05) increase of GABA content at both cultivars, whereas decreased the Fe concentration. Measuring the free and bound phenolics content indicated the unsignificant effect of malting one free and bound phenolic compounds of Kimia cultivars (p≥0.05) while caused the significant decrease of these compounds in Gachsaran cultivar(p<0.05). Also in general, malting decreased DPPH radical scavenging capacity in both cultivars. Regarding to the results, malting process can be introduced as a suitable and cost benefit approach for increasing of GABA concentration in lenil specially in kimia cultivar and using it on formulation of functional food products.
Keywords
Germination
Functional
γ- aminobutyric acid
Lentil
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