Effect of Dehulling and Germination Treatments in Reducing a Certain Antinutrients Compounds and Approximate Chemical Composition of Lentils (Lens culinaris) and Mung Bean) Vigna radiate (Seeds

Abstract

The aim of this study was to increase the nutritional value of lentils and mung bean by dehulling and germination. Three groups of each Lentils and mung bean were soaked for 24h and germinated for 1, 2 and 3 days at room temperature ~ 25ºC by using wet cloths between and then was dehulled, while the fourth group was depended as dehulling sample, in addition to control treatment. Dehulling reduced tannin significantly) p≤ 0.05) and the values were 55.26% and 61.02% in lentils and mung bean, respectively. Dehulled samples had a higher protein, oil, trypsin inhibitors and phytate compared with control samples. After 3 days, during germination protein was increased gradually and the maximum values were 29.33% in lentils and 26.73% in mung bean of germination, while oil and tannin contents diminished as germination progress. Germination was reduced trypsin inhibitors by 14.3 % , 57.1 % and 64.3 % in lentils and 23.5%  , 47.1% and % 52.9 %  in mung bean, while phytates decreased by 21.4% , 97.8% and 100%in lentils  , and the  corresponding values were 54.73%, 71.82% and  67.37 and mung bean for 1, 2 and 3 days, respectively.