Effect of germination on lentil and lupin seeds as promising alternatives functional flours compared to wheat flour | ||
| Sinai Journal of Applied Sciences | ||
| Article 3, Volume 14, Issue 4, July and August 2025 | ||
| Document Type: Researches | ||
| DOI: 10.21608/sinjas.2025.398753.1319 | ||
| Authors | ||
| Menna Mohamed Ragab* 1; Mohamed Abdel-Shafi Mohamed Abdel-Samie2; Mohamed Farag Khallaf3; Seham Salah El-Din Gad4 | ||
| 1Department of Food and Dairy Sciences and Technology, Faculty of Environmental Agricultural Sciences, Arish University | ||
| 2Dept. Food & Dairy Sci. and Tech., Fac. Environ. Agric. Sci., Arish Univ., Egypt | ||
| 3Department of Food Science, Faculty of Agriculture, Ain Shams University, Egypt | ||
| 4Department of Food and Dairy Sciences and Technology, Faculty of Environmental Agricultural Sciences, Arish University, Egypt | ||
| Abstract | ||
| Wheat flour is widely used in bakery products but is nutritionally limited and lacks key bioactive compounds. Legumes such as lentil and lupin offer promising nutritional benefits; however, they naturally contain anti-nutritional factors. Germination, as a biological process, can reduce these compounds while improving nutrient content, digestibility, and bioavailability. This study evaluated lentil and lupin seeds in both raw and germinated forms, compared to wheat flour, by analyzing their chemical composition, mineral content, antioxidant activity, and anti-nutritional factors. Germination significantly enhanced protein, fiber, and ash contents. Protein increased from 23.10% to 26.30% in lentil and from 30.00% to 34.30% in lupin, while wheat flour contained only 10.50%. Dietary fiber rose from 4.50% to 5.78% in lentil and from 13.05% to 13.39% in lupin, compared to 0.55% in wheat flour. Fat, moisture, and pH levels decreased after germination. Mineral analysis revealed increases in Mg, Na, K, Fe, and Zn in germinated flours, while wheat flour had the lowest levels. Antioxidant activity, assessed through total phenols, flavonoids, and DPPH assay, was higher in germinated legumes. Anti-nutritional compounds decreased with germination. Tannins dropped from 1.00 to 0.70 mg/g in lentil and from 0.90 to 0.60 mg/g in lupin. Phytic acid decreased from 11.17 to 10.71 mg/g in lentil and from 9.84 to 8.17 mg/g in lupin. In conclusion, germinated lentil and lupin flours offer improved nutritional and functional properties, making them promising alternatives for health-oriented bakery products. | ||
| Keywords | ||
| Germination; Lupin; Nutrition; Minerals; Wheat flour | ||
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