The changes of α-galactosides during germination and high pressure treatment of legume seeds

Abstract

The α-galactosides negatively affect of grain legumes digestibility. The most effective way of α-galactosides content decreasing is germination. The contents of α-galactosides in legume seeds were decreased by germination up to 16% of original value (lentil). During the germination, the contents of microorganisms are arising to high values. The effective method for decreasing of microorganisms content is high pressure treatment. During the high pressure treatment (500 MPa for 10 min) the further α-galactosides are decomposed up to 5% of original value (mung bean). The contents of α-galactosides in high pressure treated germinated seeds were reduced up to 0 (lentil, mung bean) during 14 days storage at the temperature 4-8 °C.