Physical, physiological and minerals changes of different legumes types during the germination process

Abstract

Introduction. The aim of this study was to highlight the physical and physiological changes of different types of legumes and the variation of their mineral amount during the germination process, in order to establish the optimal germination period for their use in consumption. Materials and methods. Legumes types such as chickpea, bean, lentil, lupine, and soybean were germinated in a plant growth chamber Binder KBW/KBWF 240. To highlight the physical and physiological changes of legumes during the germination process, a Motic SMZ-140 Stereomicroscope was used. In order to highlight the variation of the amount of mineral substances during the germination process, a Shimadzu EDX-900HS was used. Results and discussion. The protein content of the analyzed legumes varied between 19.40 and 40.34% the highest amount being for soy and the lowest one for chickpea sample. All the samples presented good viability for germination, the highest one being for lentil of 90% for which was also recorded the highest germination energy value. The image obtained clearly showed the development of the component parts of the germs: The radicle and the plumule which increases during the germination process, when the seed began to synthesize chlorophyll and when the root began to develop. According to their development the maximum germination time were of 10 days for lentil and lupin and of 9 days for chickpea, bean and soybean. However, for their use in food consumption, the optimum germination period was established for 4 days for all the analyzed legumes samples for which except the bean sample the radicle was much higher than the legume grain size. In general, the availability of calcium and sulf was improved for all the samples in the four day of germination. The calcium increases most for chickpeas with almost six times and for lentil with three times. Reported to the ungerminated seeds the phosphor and iron increases for lentil seeds in the four day of germinations whereas for the rest of legumes decreases. Regarding potassium, magnesium and zinc elements, in general, their values decreases with the increase time of germination period. Conclusions. By highlighting the physical and physiological changes of legumes during germination, it is easier to determine when the germination process should be stopped. The amount of many nutrients increases as a result of the germination process, and this process can have various applications in the food industry.