EP2575479A2 - Verfahren zur herstellung von mehl oder spaltung aus legumen - Google Patents

Verfahren zur herstellung von mehl oder spaltung aus legumen

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Publication number
EP2575479A2
EP2575479A2 EP11714278.6A EP11714278A EP2575479A2 EP 2575479 A2 EP2575479 A2 EP 2575479A2 EP 11714278 A EP11714278 A EP 11714278A EP 2575479 A2 EP2575479 A2 EP 2575479A2
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EP
European Patent Office
Prior art keywords
legume
range
content
case
vitamin
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP11714278.6A
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English (en)
French (fr)
Inventor
Eliana Zamprogna
Stefania Bellaio
Michael Jacobs
Béatrice Conde-Petit
Urs Keller
Dipak Balasaheb Mane
Marcel Natterer
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Buehler AG
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Buehler AG
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Publication date
Application filed by Buehler AG filed Critical Buehler AG
Priority claimed from PCT/EP2011/055801 external-priority patent/WO2011151096A2/en
Publication of EP2575479A2 publication Critical patent/EP2575479A2/de
Withdrawn legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/70—Germinated pulse products, e.g. from soy bean sprouts

Definitions

  • the present invention pertains to the field of food technology, in particular to the field of legume processing technology.
  • Grains such as maize, wheat, rice and legumes are affordable staple food for most of the world population and are the basis of the global food production.
  • 820 million tons of corn, 380 million tons of brown rice, 550 million tons of wheat and 60 million tons of legumes are produced worldwide and are consumed as such or transformed into flour and food products, such as breads or noodles.
  • these grains are the most important source of energy for the global population.
  • grains are known to be poor in micronutrients content, such as iron and vitamins.
  • Micronutrients are chemical elements that are required by living organisms in tiny quantities only, also known as trace elements; as understood herein, the term is extended to organic compounds such as vitamins (Oxford Dictionary of Biochemistry and Molecu ⁇ lar Biology, Oxford University Press, 2006, ISBN0198529171, p 426) .
  • antinutrients are present in grains and limit grain digestibility and bioavailability of iron and vitamins.
  • Antinutrients are natural compounds that interfere with the ab ⁇ sorption of nutrients; one example is phytic acid, which forms insoluble complexes with calcium, zinc, iron and copper (Oxford Dictionary of Biochemistry and Molecular Biology, Oxford University Press, 2006, ISBN0198529171, p 47) . From IN1530DEL2006 it is known to germinate pulses for at least 48-96 hours and to subsequently use such sprouts freeze-dried . However, this document is not all concerned with providing splits or flour.
  • US 2008/0286435 describes a method to increase the content of GABA ( ⁇ -aminobutyric acid) in grain or legume.
  • GABA ⁇ -aminobutyric acid
  • the increase of the GABA content is achieved by subjecting the legume to stress, explicitly without any germination of the legume to occur.
  • This object is solved by a method of preparing flour or splits of legume, as follows.
  • a method of preparing flour or splits of legume comprises the steps of:
  • step iv) optionally, milling the prepared legumes of step iv) .
  • Legume in botanical writing is a plant in the family Fabaceae (or Leguminosae) ; as understood herein, legume is the fruit of such plants. Such legume fruit is a dry fruit that develops from a simple carpel and usually dehisces (opens along a seam) on two sides .
  • Preferred legumes provided in step i) in the context of the pre ⁇ sent invention are chosen from the group consisting of forage legumes (e.g. lucerne, clovers or alfalfa) and grain legumes (e.g. green beans / peas, soybeans, peanuts or pulses). Most preferably, pulses are used in the context of the present inven ⁇ tion. Pulses, as used herein, are (adapted from FAO) :
  • Phaseolus spp . kidney, haricot bean (Ph. vulgaris) ; lima, butter bean (Ph. lunatus) ; adzuki bean (Ph. angularis) ; 0176 mungo bean, golden, green gram (Ph. aureus) ; black gram, urd (Ph. mungo); scarlet runner bean (Ph. coccineus) ; rice bean (Ph. calcaratus) ; moth bean (Ph. aconitifolius) ; te- pary bean (Ph. acutifolius)
  • Vicia faba horse-bean (var. equina) ; broad bean (var. ma ⁇ jor) ; field bean (var. minor)
  • bambara groundnut, earth pea (Voandzeia subterranea)
  • Germination is a natural process which refers to the first stage of the growth of a plant from a seed. Germination involves the imbibition of water into the legume, the reactivation of its metabolism and the initiation of biochemical processes which al ⁇ low the embryo in the seed to develop.
  • the present in ⁇ vention for the first time provides a method that balances the beneficial effects of germination on the one hand, while at the same time assuring advantageous physical and biochemical proper ⁇ ties of the legume in order to prepare flour or splits of leg ⁇ ume. This is done by not allowing the legume to fully germinate, but to only partially germinate.
  • the legume may be cleaned prior to being provided in step i) .
  • Cleaning of the legume can be done by standard cleaning proce ⁇ dures known in the milling industry such as e.g. destoning, separation of immature grains, sieving, grading.
  • the partial germination in step ii) is carried out for a time and under conditions sufficient to allow for at least one antinutrient , in particular trypsin inhibitor, phytic acid and/or phenolic compounds, to decrease by about 5 % to about 90 %, preferably by about 5 % to about 60 %, most preferably by about 5 % to about 40 %.
  • at least one antinutrient in particular trypsin inhibitor, phytic acid and/or phenolic compounds
  • Trypsin inhibitor activity may be determined by the method of Hamerstarnd et al .
  • Phytic acid may be determined as phytin- phosphorous (multiplying the phytin phosphorous value by 3.55) by the method of Thompson and Erdman (1982) .
  • Phenolic compounds may be determined as tannin. Tannin was estimated by the modified vanillin assay of Price et al . (1978), using catechin as the standard .
  • the partial germination in step ii) is carried out for a time and under conditions suffi ⁇ cient to allow for ROF to decrease by at least about 30 % ( com pared to the legume as initially provided in step i) ) .
  • the partial germination in step ii) may be carried out for a time and under conditions sufficient to allow for ROF to decrease by at most about 90 % (compared to the legume as initially provided in step i) ) .
  • the partial germination in step ii) may be carried out for a time and under conditions sufficient to allow for ROF to de ⁇ crease by up to 100 % (compared to the legume as initially pro ⁇ vided in step i) ) .
  • ROF as understood herein, is the raffinose oligosaccharides family, i.e. the -galactosyl derivatives of sucrose; for the purpose of the present invention, the most common trisaccharide raffinose and the tetrasaccharide stachyose are taken into ac ⁇ count.
  • Humans do not possess the -GAL enzyme to break down ROFs and these oligosaccharides pass undigested through the stomach and upper intestine. In the lower intestine, they are fermented by gas-producing bacteria which do possess the a-GAL enzyme and make carbon dioxide, methane, and/or hydrogen, leading to the flatulence commonly associated with eating beans and other vege ⁇ tables .
  • the partial germination in step ii) is carried out for a time and under conditions suffi ⁇ cient to result in an ROF content of about 0.1 g to about 3.0 g per 100 g dry mass, in case of the legume being pulse.
  • the partial germination in step ii) is carried out for a time and under conditions sufficient to result in an ROF content of
  • the partial germination in step ii) is carried out for a time and under conditions suffi ⁇ cient to result in a bioavailability of minerals of the legume
  • the content of iron and/or zinc may be determined, for example, by using standard AOAC atomic absorption spectroscopy method 944.02. Bioaccessible iron, zinc and calcium in vitro digestion may be determined with the following method, as suggested by He- malatha et al .
  • Bioaccessibility of zinc and iron in various food grain samples was determined by an in vitro method described by Luten et al . (1996) involving simulated gastrointestinal digestion with suit ⁇ able modifications.
  • the samples were finely ground in a stainless steel wearing blender and then subjected to gastric digestion by incubation with pepsin (pH 2.0) at 37°C for 2 h.
  • Titratable acidity was measured in an aliquot of the gastric di ⁇ gest by adjusting the pH to 7.5 with 0.2M sodium hydroxide in the presence of pancreatin-bile extract mixture (1 1 0.1M sodium bicarbonate containing 4 g pancreatin + 25 g bile extract) .
  • the titratable acidity was defined as the amount of 0.2M sodium hy ⁇ droxide required to attain a pH of 7.5.
  • segments of dialysis tubing (Molecular mass cutoff: 10 kDa) containing 25 ml sodium bicarbonate solution, being equivalent in moles to the NaOH needed to neutralize the gastric digest (titratable acidity) determined as above, were placed in Erlenmeyer flasks containing the gastric digest and incubated at 37°C with shaking for 30 min or longer until the pH of the digest reached 5.0.
  • Pancreatin-bile extract mixture (5 ml) was added and incubation was continued for 2 h or longer until the pH of the digest reached 7.0.
  • zinc and iron present in the dialyzate which represents bio-available trace elements, were analyzed by atomic absorption spectrometry.
  • the partial germination in step ii) is carried out for a time and under conditions suffi ⁇ cient to result in a protein digestibility of the legume in the range of about 70 % to about 90 %, preferably about 70 % to about 85 %, most preferably about 70 % to about 80 %, in case of the legume being pulse, preferably chickpea, green gram, cowpea or lentil (measurement methods as defined hereinbelow in items A.1.2, A.8.4, A.9.3 and A.3.2, respectively)).
  • the partial germination in step ii) is carried out for a time and under conditions suffi ⁇ cient to allow for an increase in vitamin content of the legume in case of the legume being chickpea (measurement method as defined hereinbelow in item A.1.4) :
  • a content of vitamin Bi in the range of about 0.40 mg / 100 g d.m. to about 0.55 mg / 100 g d.m., preferably about 0.40 mg / 100 g d.m. to about 0.50 mg / 100 g d.m., most preferably to about 0.40 mg / 100 g d.m. to about 0.45 mg / 100 g d.m.;
  • a content of vita ⁇ min Bi in the range of about 0.60 mg / 100 g d.m. to about 0.85 mg / 100 g d.m., preferably about 0.60 mg / 100 g d.m. to about 0.80 mg / 100 g d.m., most preferably to about 0.60 mg / 100 g d.m. to about 0.75 mg / 100 g d.m.; and/or
  • a content of vitamin Bi in the range of about 0.66 mg / 100 g d.m. to about 0.85 mg / 100 g d.m., preferably about 0.66 mg / 100 g d.m. to about 0.80 mg / 100 g d.m., most preferably to about 0.66 mg / 100 g d.m. to about 0.75 mg / 100 g d.m.;
  • a content of vitamin Bi in the range of about 0.60 mg / 100 g d.m. to about 0.85 mg / 100 g d.m., preferably about 0.60 mg / 100 g d.m. to about 0.80 mg / 100 g d.m., most preferably to about 0.60 mg / 100 g d.m. to about 0.75 mg / 100 g d.m.;
  • vitamin B 2 in the range of about 0.22 mg / 100 g d.m. to about 0.30 mg / 100 g d.m., preferably about 0.22 mg / 100 g d.m. to about 0.28 mg / 100 g d.m., most preferably to about 0.22 mg / 100 g d.m. to about 0.26 mg / 100 g d.m.;
  • vitamin B 2 in case of the legume being beans (Phaseolus vulgaris) (measurement method as defined hereinbelow in item A.6.3) : to a content of vitamin B 2 in the range of about 0.30 mg / 100 g d.m. to about 0.38 mg / 100 g d.m., preferably about 0.30 mg / 100 g d.m. to about 0.36 mg / 100 g d.m., most preferably to about 0.30 mg / 100 g d.m. to about 0.34 mg / 100 g d.m.;
  • Vitamins content may be determined using standard HPLC methods, for example the AOAC HPLC methods 953.17, 970.65 and 984.26.
  • step ii) in which the legume is brown chickpea, the partial germination in step ii) is carried out for a time and under conditions sufficient to result
  • step ii) of allowing the legume to partially germinate comprises the sub-steps of:
  • the sub-step a) of soaking the legume in an aqueous medium, preferably water, is preferably carried out under conditions chosen from the group consisting of:
  • a volume of water being added in the range of about 1 to about 6 volumes of the legumes, preferably about 1 to about 4 volumes, most preferably about 1 to about 3 volumes;
  • the legume is preferably completely immersed in the aqueous medium.
  • the "volume" of the legume is to be un ⁇ derstood as the bulk volume, i.e. as to also comprise the free volume of the close-packing of the legume.
  • excess aqueous medium is drained off e.g. by simple discharge through a fence onto which the par ⁇ tially germinated legume is provided.
  • the sub-step b) of conditioning the soaked legume is preferably carried out under conditions chosen from the group consisting of:
  • step iii) of terminating germination of the leg ⁇ ume this step is advantageously carried out by a method chosen from the group consisting of freezing; drying, preferably air- drying, freeze-drying, roasting, infrared roasting, vacuum- drying, microwave-drying, infrared drying, or any combination thereof; modifying the ambient atmosphere.
  • drying is carried out under conditions chosen from the group consisting of:
  • an air-temperature in the range of about 30 °C to about 100 °C, preferably about 40 °C to about 80 °C, most preferably about 40 °C to about 70 °C, in particular when drying is performed by air-drying; and/or
  • o in a first step at a temperature between about 50 °C and about 120 °C for about 1 h to about 36 h
  • o in a second step at a temperature between about 120 °C and about 200 °C, preferably between about 150 °C and about 180 °C, for about 5 min to about 90 min, preferably for about 10 min to about 30 min.
  • Step iv) of preparing the partially germinated legume for mill ⁇ ing preferably comprises the sub-steps of:
  • o in a first step at a temperature between about 50 °C and about 120 °C for about 1 h to about 36 h
  • o in a second step at a temperature between about 120 °C and about 200 °C, preferably between about 150 °C and about 180 °C, for about 5 min to about 90 min, preferably for about 10 min to about 30 min.
  • Yet another aspect of the present invention pertains to flour, obtainable from a method according to a method outlined herein ⁇ before.
  • such flour can be obtained easily and effi ⁇ ciently on common milling equipment since the legume is not sub ⁇ stantially hampered in its physical integrity; moreover, the weight loss of the legume prior to milling is not significant since there is no large sprout.
  • the flour is significantly enhanced in its nutritional composition, as out ⁇ lined above.
  • Yet another aspect of the present invention relates to a method of improving the physical quality of splits obtainable after de ⁇ husking of legume, and/or to increase the dehusking yield; said method comprising the step of partial germination prior to de ⁇ husking, as outlined above.
  • partial germination as outlined above significantly en ⁇ hances the physical quality of the splits obtainable from de- husking, as is shown in any detail in the experimental part hereinbelow, compared to splits obtainable without germination (in both cases without any further pre-treatment before dehusk- ing, in order to allow for objective comparability) .
  • a further aspect of the invention pertains to the use of partial germination for enhancing the physical quality of splits obtainable after dehusking of legume, and/or for increasing the dehusking yield of legume.
  • a further aspect of the present invention concerns a facility for processing legume, comprising in the direction of the product flow:
  • means for milling splits and/or dehusked pulses wherein the facility further comprises means for partial germi ⁇ nation of legume upstream of the means for dehusking and split ⁇ ting of legume.
  • the means for partial germination of legume preferably comprises malting machinery that is advantageously specifically adapted in order to meet the requirements of legume.
  • malting machinery e.g. the mesh size of the sieve for draining-off excess water, and the tools for moving the legume during germination can be specifically designed for the purpose of treating legume.
  • the means for partial germination of legume preferably comprises equipment for, in the direction of the product flow,
  • soaking legume in an aqueous medium preferably water; and allowing soaked legume to germinate;
  • Yet another aspect of the present invention pertains to a method of retrofitting a milling facility for legume or a facility for the production of splits, comprising the step of installing means for partial germination of legume upstream of the means for dehusking and splitting of legume.
  • conventional fa ⁇ cilities can be easily upgraded by an add-on of the means for partial germination of the legume, thereby providing significant added value both for the producer and the consumer of the re ⁇ spective foodstuff.
  • Fig. 1 Concentration of nutrient and antinutrient in legume, depending on the time of germination
  • Fig. 2 Quality of splits of brown chickpeas, with (Fig. 2b/d) and without (Fig. 2a/c) partial germination prior to dehusking;
  • Fig. 3 Dehusking yield, depending on the time of soaking of legume in water.
  • A.1.1 ROF Defined as the main -galactosides found in the pulses: raffi- nose and stachyose (g / 100 g, dry mass (d.m.)).
  • the seeds were disinfected with a sodium hypochlorite solution containing 25 % (w/v) of chlorine and left soaking for 5 h in distilled water. Malted seeds were obtained by germination dur ⁇ ing 24 h and 48 h periods in the dark at 30 °C and the seeds were dried in an air oven at 60 °C until reaching 7-12 % of moisture. Dried samples were then milled to pass a 100 mm sieve prior to the analyses.
  • Galactosides were determined based on a procedure previously de ⁇ scribed (Muzquiz et al . , J. Chrom. (1992), 349-362). Ground samples (0.5 g) were extracted with 80 % (v/v) methanol for 1 min. The mixture was then centrifuged for 5 min at 3500 g and the su ⁇ pernatant decanted. This procedure was repeated twice and the combined supernatants evaporated to dryness under vacuum at 35 °C. The residue was dissolved in double-deionized water (1 ml) and passed through Dowex 50WX8 and Waters QMA minicolumns by means of a Supelco vacuum system. The eluate was then used di ⁇ rectly for HPLC.
  • a Beckman HPLC System Gold (USA) consisting of a pump, a refractive index detector and a Rheodyne injection valve (20 ml loop) and an electronic integrator was used.
  • a Lichrosorb-5-NH2 column (250x4.6 mm i.d.) (Merck, Germany) was employed with a mixture of acetonitrile/water (65:35, v/v) at 1 ml/min as the mobile phase. Individual sugars were quantified using external standardization, based on peak areas.
  • Chickpea (Cicer arietinum) were obtained from local market. Leg ⁇ ume seeds were cleaned, washed and soaked in 4-5 volumes of wa ⁇ ter (22-25 °C) for 12 h under ambient laboratory conditions. At the end of the period, the water was drained and the seed sam ⁇ ples were allowed to germinate under a wet muslin cloth for 24 h and then dried in a cabinet dryer (Magumps, Mumbai, India) at 50 ⁇ 5 °C for 16-18 h.
  • Chickpea (Cicer arietinum) were obtained from local market. Leg ⁇ ume seeds were cleaned, washed and soaked in 4-5 volumes of wa ⁇ ter (22-25 °C) for 12 h under ambient laboratory conditions. At the end of the period, the water was drained and the seed sam ⁇ ples were allowed to germinate under a wet muslin cloth for 24 h and then dried in a cabinet dryer (Magumps, Mumbai, India) at 50 ⁇ 5 °C for 16-18 h.
  • Chickpea (Cicer arietinum) were obtained from local market. Leg ⁇ ume seeds were cleaned, washed and soaked in 4-5 volumes of wa ⁇ ter (22-25 °C) for 12 h under ambient laboratory conditions. At the end of the period, the water was drained and the seed sam ⁇ ples were allowed to germinate under a wet muslin cloth for 24 h and then dried in a cabinet dryer (Magumps, Mumbai, India) at 50 ⁇ 5 °C for 16-18 h.
  • Thiamin was analyzed by oxidation to thiochrome, which fluo ⁇ resces in UV light (Raghuramulu et al . , A manual of laboratory techniques. Jami-Osmania, India, National Institute of Nutrition, Indian Council for Medical Research (1983)).
  • VITAMIN C (ASCORBIC ACID) (mg / 100 g dry mass
  • the seeds of pigeon pea (Cajanus cajan) variety ICPL-87 were procured from the Department of Plant Breeding, College of Agri ⁇ culture, CCS Haryana Agricultural University and International Crop Research Institute for Semi-Arid Tropics (ICRISAT) Centre, Hisar. The seeds were cleaned of dust, cracked and broken seeds and other foreign material. Raw seeds were ground (0.05 mm sieve) in an electric grinder (Cyclotec, M/s Tecator, Hoganas, Sweden) , packed in air-tight containers and were used as con ⁇ trol . The soaked seeds (12 h) were washed and rinsed with distilled water.
  • the seeds were rolled in germination paper kept in an incubator at 30 °C for 24, 36 and 48 h. All the processed seeds were dried in the hot air oven (60 °C) to a constant weight, ground in an electric grinder (Cyclotec, M/s Tecator, Hoganas, Sweden) using 0.5 mm sieve size and packed in air-tight contain ⁇ ers for chemical analysis.
  • HCl-extractability to 1 g sample, 50 ml 0.03n HC1 was added. The mixture was incubated at 37 °C in a shaker-cum-water bath for 3 h to simulate conditions that occur in human stomach. The mixture was then filtered through an ashless filter paper (Whatman #42) . The filtrate was oven-dried, digested in the dia ⁇ cid mixture and proceeded for the determination of zinc and cop ⁇ per with an Atomic Absorption Spectrophotometer as mentioned above for total zinc.
  • HCl-extractability of dietary essential minerals in 0.03n HC1 is an index of the bioavailability of the minerals .
  • VITAMIN B 2 (RIBOFLAVIN) (mg / 100 g dry mass) Cf Vidal-Valverde et al . , Eur Food Res Technol 215 (2002), 472- 477.
  • the method is performed as defined in A.1.2.
  • the method is performed as defined in A.1.3.
  • the method is performed as defined in A.1.4. A.3.5 ROF
  • raffi- nose and stachyose g / 100 g, dry basis
  • raffi- nose and stachyose g / 100 g, dry mass (d.m.)
  • the method is performed as defined in A.1.1. A.5 SOYBEAN
  • raffi- nose and stachyose g / 100 g, dry mass (d.m.)
  • the method is performed as defined in A.1.1.
  • raffi- nose and stachyose g / 100 g, dry basis
  • the method is performed as defined in A.3.5.
  • A.6.2 VITAMIN Bi TAIAMIN (mg / 100 g d.m.)
  • the method is performed as defined in A.3.6.
  • VITAMIN B 2 (RIBOFLAVIN) (mg / 100 g dry mass)
  • the method is performed as defined in A.3.1. A.7 PEAS (PISUM SATIVUM L, VAR. ESLA)
  • raffi- nose and stachyose g / 100 g, dry basis
  • Germinated 2 days 0.27 ⁇ 0.01
  • the method is performed as defined in A.6.1. A.7.2 VITAMIN Bi (THIAMIN) (mg / 100 g d.m.)
  • the method is performed as defined in A.6.2.
  • VITAMIN B 2 (RIBOFLAVIN) (mg / 100 g dry mass)
  • the method is performed as defined in A.3.1. A.8 GREEN GRAM (PHASEOLUS AUREUS)
  • raffi- nose and stachyose g / 100 g, dry basis
  • Green gram were soaked in water for 4 h and germinated in the dark on moist vermiculite at between 25 and 27 °C.
  • the seedlings were harvested at 48-h and 96-h intervals, freeze-dried and ground to a fine powder.
  • Starch and total sugars were estimated as glucose equivalents (McCready et al . , 1950) and reducing sug ⁇ ars were determined using 3,5-dinitro salicyclic acid (Bernfeld, 1954). Pentosans were precipitated as the phloroglucinol deriva ⁇ tives and estimated gravimetrically (AOAC, 1970).
  • the ethanol- soluble sugars were extracted from the legume flour by repeated shaking with 70 % ethanol and the extracts were pooled.
  • the method is performed as defined in A.1.4.
  • the method is performed as defined in A.1.2. A.9 COWPEA
  • the method is performed as defined in A.1.3.
  • Germinated 24 h 0.69 ⁇ 0.03 The method is performed as defined in A.1.4.
  • the method is performed as defined in A.1.2. A.10 BROWN CHICKPEAS
  • brown chickpeas from a harvest in 2010 was obtained from a local market in Mysore in India.
  • Samples of partially germinated brown chickpeas splits were prepared as described in the following procedure. Brown chickpeas were soaked in water for about 12 hours under ambient laboratory conditions. At the end of the period, the water was drained and the seed samples were allowed to germinate under a wet muslin (or cotton) cloth up to two days at ambient conditions and then dried to about 10 % MC . The dried seeds were fed in a Grain testing mill and de- hulled .
  • a comparative sample was prepared as above, however without the step of partial germination and drying.
  • Moisture, fat, protein, ash, carbohydrate and fiber determina ⁇ tion of the partially germinated brown chickpea splits as well as of the non-germinated comparative example was carried out by standard AOAC procedures 945.38 and 979.09. No statistically relevant difference was noticed between the partially germinated sample and the non-germinated sample in the chemical composition in respect of the above mentioned parameters moisture, fat, pro ⁇ tein, ash, carbohydrate and fiber.
  • Trypsin inhibitor activity was estimated by the method of Hamer- starnd et al .
  • Phytic acid may be determined as phytin- phosphorous (multiplying the phytin phosphorous value by 3.55) by the method of Thompson and Erdman (1982) .
  • Phenolic compounds may be determined as tannin. Tannin was estimated by the modified vanillin assay of Price et al . (1978), using catechin as the standard. These antinutrients in the germinated samples have also strongly reduced; this increased the minerals bioavailabil ⁇ ity as consequence, as can be deferred from Table 2.
  • Iron, zinc and calcium were estimated using atomic absorption spectroscopy. Bioaccessible iron, zinc and calcium were deter ⁇ mined by an in vitro method described by Luten et al . (1996) in ⁇ volving simulated gastrointestinal digestion with suitable modi ⁇ fications, as described above. No statistically relevant differ ⁇ ence between the partially germinated sample and the non- germinated sample was noticed in the total composition of the above mentioned minerals. The bioavailability of iron, zinc and calcium has however remarkably increased in the germinated sam ⁇ ples, as can be seen from Table 2.
  • Vitamins content may be determined using HPLC methods.
  • the concentration of the analyzed vitamins has increased several times in the germinated samples, as can be seen from Table 2.
  • Time of germination (mg / 100 g (g per 1000 g
  • the present inven ⁇ tion for the first time applies partial germination for the pur ⁇ pose of improving the nutritional quality of splits and flour, and to improve the physical quality of splits and the dehusking yield, as outlined below.
  • Brown chickpeas were cleaned, washed and soaked in 5 volumes of water (22-25 °C) for different times under ambient laboratory conditions . At the end of the period, the water was drained and the seed samples were allowed to germinate under a wet muslin (or cotton) cloth for 24 h at ambient conditions and then dried to about 10 % MC in a cabinet dryer at 50 °C for 16 h. The dried seeds were fed in batches of 100 g in an Indosaw Grain testing mill and milled for 20 seconds.
  • the processed seeds were divided (by hand) in six different fractions: head product (dhal (Indian-language term for split grains), gota (Indian-language term for whole grains)), unhusked seeds, brokens, husks (i. e. hulls), powder; each fraction was weighed and the dehusking yield was calculated.
  • the dehusking yield of the process is defined as the weight of head product produced divided by the weight of the raw material processed.
  • Fig. 3 the dehusking yield in function of the duration of soaking in water is reported. It is evident that the dehusking yield increased after e.g. 6 h of soaking and subsequent 24 h of germination increased from about 45 % to about 80 %, thus pro ⁇ viding significant added-value for the manufacturer of splits.

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  • Coloring Foods And Improving Nutritive Qualities (AREA)
EP11714278.6A 2010-06-04 2011-04-13 Verfahren zur herstellung von mehl oder spaltung aus legumen Withdrawn EP2575479A2 (de)

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