Arshad Nimra, Akhtar Saeed, Ismail Tariq, Saeed Wisha, Qamar Muhammad, Özogul Fatih, Bartkiene Elena, Rocha João Miguel
Department of Food Science and Technology, Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan.
Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, 01330 Adana, Turkey.
Foods. 2023 Jul 27;12(15):2851. doi: 10.3390/foods12152851.
Grass pea ( L.), an indigenous legume of the subcontinental region, is a promising source of protein and other nutrients of health significance. Contrarily, a high amount of β-N-oxalyl-l-α,β-diaminopropionic acid (β-ODAP) and other anti-nutrients limits its wider acceptability as healthier substitute to protein of animal and plant origin. This study was aimed at investigating the effect of different processing techniques, viz. soaking, boiling, germination, and fermentation, to improve the nutrient-delivering potential of grass pea lentil and to mitigate its anti-nutrient and toxicant burden. The results presented the significant ( < 0.05) effect of germination on increasing the protein and fiber content of from 22.6 to 30.7% and 15.1 to 19.4%, respectively. Likewise, germination reduced the total carbohydrate content of the grass pea from 59.1 to 46%. The highest rate of reduction in phytic acid (91%) and β-ODAP (37%) were observed in germinated grass pea powder, whereas fermentation anticipated an 89% reduction in tannin content. The lactic acid fermentation of grass pea increased the concentration of calcium, iron, and zinc from 4020 to 5100 mg/100 g, 3.97 to 4.35 mg/100 g, and 3.52 to 4.97 mg/100 g, respectively. The results suggest that fermentation and germination significantly ( < 0.05) improve the concentration of essential amino acids including threonine, leucine, histidine, tryptophan, and lysine in powder. This study proposes lactic acid fermentation and germination as safer techniques to improve the nutrient-delivering potential of and suggests processed powders of the legume as a cost-effective alternative to existing plant proteins.
草豌豆（L.）是次大陆地区的本土豆类，是蛋白质和其他具有健康意义的营养物质的理想来源。相反，大量的β-N-草酰-L-α，β-二氨基丙酸（β-ODAP）和其他抗营养物质限制了它作为动植物来源蛋白质更健康替代品的广泛接受度。本研究旨在调查不同加工技术，即浸泡、煮沸、发芽和发酵，对提高草豌豆小扁豆营养传递潜力以及减轻其抗营养和有毒物质负担的影响。结果表明，发芽对提高草豌豆的蛋白质和纤维含量具有显著（<0.05）效果，蛋白质含量从22.6%提高到30.7%，纤维含量从15.1%提高到19.4%。同样，发芽使草豌豆的总碳水化合物含量从59.1%降至46%。发芽的草豌豆粉中植酸（91%）和β-ODAP（37%）的降低率最高，而发酵使单宁含量降低了89%。草豌豆的乳酸发酵使钙、铁和锌的浓度分别从4020毫克/100克增加到5100毫克/100克、从3.97毫克/100克增加到4.35毫克/100克、从3.52毫克/100克增加到4.97毫克/100克。结果表明，发酵和发芽显著（<0.05）提高了草豌豆粉中包括苏氨酸、亮氨酸、组氨酸、色氨酸和赖氨酸在内的必需氨基酸浓度。本研究提出乳酸发酵和发芽是提高草豌豆营养传递潜力的更安全技术，并建议将这种豆类的加工粉作为现有植物蛋白的经济有效替代品。
