Short‐term germinated legume flours as functional ingredients in food products
Queeneth Ijeoma Onwuka, Chiemela Enyinnaya Chinma, Vanessa Chinelo Ezeocha, Bolanle Otegbayo, Samson A. Oyeyinka, Janet Adeyinka Adebo, Jonathan D. Wilkin, Oluwaseun Peter Bamidele, Oluwafemi Ayodeji Adebo
Abstract
Unlocking 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.