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Nutritional changes caused by germination of staple Chilean legumes



Nutritional changes caused by germination of staple Chilean legumes



Archivos Latinoamericanos de Nutricion 42(3): 283-290



Seeds of legumes eaten commonly in Chile (Phaseolus vulgaris, Lens esculentus Cicer arietinum, Pisum sativum) were germinated in darkness at 25 degrees C and 85% relative humidity during 72 h having been previously soaked overnight in a solution of sodium hypochlorite. The seeds were ground and freeze-dried for analysis. Crude protein content was increased and that of phytates was decreased by germination as a result of an increase in protease and phytase activity.

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Accession: 002445566

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