PHYSICAL AND CHEMICAL PROPERTIES OF GERMINATED SOME CEREALS AND LEGUMES

In this study, grains of wheat, barley, oat, quinoa, amaranth, green lentil, chickpea and mung bean were investigated in terms of their changes after germination at different times (1, 3 and 5 days). As the germination time increased, the L*, a* and b* and values of the grains decreased. Germination led to increase in the amount of ash, crude protein and fat. It was found that along with the increase in germination time, the germinated samples contained higher phenolic material compared to the raw grain and decreased the amount of phytic acid. Also, crude protein in legumes was higher than common grains, that the crude fat content of common grains was lower than legumes, besides pseudocereals contained the highest amount of total phenolics which was followed by legumes. As a result, germination of grains, pseudocereals and legume grains showed that their present chemical properties and functionality can be improved and they can be used in the production of many foods, especially in cereal products