Table 1 Total phenolic content (TPC), expressed as gallic acid equivalent/g DW, and protein degree of hydrolysis (DH), expressed as milliequivalent Ser-NH2/g DW, of bioprocessed pulses (mean ± SD, n = 3).

From: Bioprocessing of common pulses changed seed microstructures, and improved dipeptidyl peptidase-IV and α-glucosidase inhibitory activities

  

GERMINATION

SOLID STATE FERMENTATION

Pulse

 

Day 0

Day 3

Day 5

S

S + SSF

HT

HT + SSF

G

G + SSF

TPC

DH

TPC

DH

TPC

DH

TPC

DH

TPC

DH

TPC

DH

TPC

DH

TPC

DH

TPC

DH

Chickpeas

ND

1.72 ± 0.15

20.49 ± 3.011

2.41 ± 0.17

24.11 ± 3.152

2.16 ± 0.19

32.01 ± 5.6412

1.10 ± 0.47a

16.52 ± 1.26123

2.21 ± 0.06

17.04 ± 0.1845

1.79 ± 0.45b

12.08 ± 0.351467

1.79 ± 0.09c

10.57 ± 0.652589

1.86 ± 1.04

17.13 ± 0.0868

3.04 ± 0.10abc

21.18 ± 1.00379

SGID

5.39  ± 0.23

103.75 ± 2.31

5.43 ± 0.20

111.35 ±10.26

4.36 ± 0.52

109.60 ± 4.94

3.19 ± 0.80

97.37 ± 8.59

2.44 ± 0.26

87.62 ± 7.28

2.61 ± 0.25

100.92 ± 2.04

3.13 ± 0.55

102.00 ± 17.33

3.18 ± 0.24

94.13 ± 5.01

3.59 ± 0.29

92.36 ± 1.19

Faba Bean

ND

2.40 ± 0.24 a

23.93 ± 1.381

3.22 ± 0.20 a

27.49 ± 2.352

4.33 ± 0.43 a

47.44 ± 17.7112

2.78 ± 0.96a

17.42 ± 4.61123

3.40 ± 0.91

17.98 ± 1.67456

3.75 ± 0.34bc

12.66 ± 1.301478

2.59 ± 0.24bd

11.07 ± 0.77259*

4.05 ± 0.69a

19.14 ± 1.8279

3.87 ± 0.58cd

22.41 ± 1.75368*

SGID

5.71 ± 0.62

137.84 ± 5.11

7.12 ± 0.41

134.42 ± 1.65

7.26 ± 1.84

138.23 ± 4.48

4.80 ± 0.44

119.98 ±  6.80

4.33 ± 0.38

113.74 ±10.381

5.51 ± 1.99

113.68 ± 6.80

5.58 ± 2.08

104.00 ± 2.932

6.63 ± 0.45

113.10 ± 0.24

5.17 ± 1.94

143.84 ± 27.6312

Kidney Beans

ND

3.24 ± 0.42 a

18.94 ± 1.0812

2.65 ± 0.92

24.73 ± 1.141

2.52 ± 0.13 a

27.87 ± 1.722

2.14 ± 0.81abc

17.78 ± 3.9112

3.74 ± 0.15ade

16.24 ± 2.1534

2.40 ± 0.25df

10.34 ± 0.891356

2.15 ± 0.48egh

9.53 ± 0.442478

3.35 ± 0.30bg

17.16 ± 0.1357

4.12 ± 0.35cfh

19.10 ± 2.5568

SGID

3.27 ± 0.51

79.11 ± 9.09

3.07 ± 1.00

73.27 ±  5.35

3.61 ± 0.52

71.06 ± 7.33

3.27 ± 0.44

79.41 ± 14.97

3.54 ± 0.65

98.11  ± 4.571

3.14 ± 0.38

95.17 ±17.552

2.93 ± 0.09

85.17 ± 3.163

2.76 ± 0.54

83.31 ±13.504

2.87 ± 0.39

51.12±33.591234

Green Lentils

ND

2.41 ± 0.08

23.80 ± 1.551

2.62 ± 0.10

25.91 ± 0.942

2.77 ± 0.20

43.11 ± 2.2112

2.11 ± 0.40abc

23.57 ± 3.9912

2.51 ± 0.39de

22.33 ± 0.7034

3.99 ± 0.47adf

16.89 ± 0.811356

2.90 ± 0.19g

16.29 ± 1.282478

3.45 ± 0.42bc

24.48 ± 2.0957

6.06 ± 0.88cefg

23.03 ± 0.6368

SGID

5.46 ± 0.25

117.41 ± 11.99

5.71 ± 0.37

116.02 ±  6.23

4.61 ± 0.82

120.42 ± 5.70

4.85 ± 0.43

118.21 ± 19.82

4.02 ± 0.78

121.96 ± 5.48

4.07 ± 1.26

126.91 ± 10.47

3.39 ± 1.28

122.01 ± 6.01

4.12 ± 0.75

114.99 ± 23.92

3.75 ± 0.18

111.31 ± 5.66

Yellow Peas

ND

1.41 ± 0.06 a

17.33 ± 0.791

1.94 ± 0.27

36.15 ± 1.051

2.31 ± 0.11 a

42.20 ± 1.181

1.98 ± 0.13

16.78 ± 1.61123

2.56 ± 0.23a

17.81 ± 0.76456

1.60 ± 0.26

9.91 ± 0.75147

1.23 ± 0.32ab

9.05 ± 0.25256

1.91 ± 0.22

14.00 ± 0.708

2.68 ± 1.00b

24.65 ± 0.783678

SGID

4.78 ± 0.44

98.23 ± 6.721

5.38 ± 0.43

102.27 ± 3.232

5.11 ± 0.52

125.54 ± 8.7712

3.39 ± 0.76

90.50 ±16.04

3.10 ± 0.47

117.24 ±10.49

2.99 ± 0.52

95.35 ± 5.28

3.45 ± 1.33

87.90 ± 5.10

3.35 ± 0.16

90.82 ± 4.79

4.49 ± 0.57

115.56 ± 7.02

  1. Germination was performed for 0 (Day 0), 3 (Day 3) and 5 (Day 5) days in the darkness at 23 °C. Solid state fermentation (SSF) with L. plantarum ATCC 8014 for 48 hours at 37 °C. Prior SSF, samples were either soaked (S) overnight, heat treated 121 °C for 15 min (HT), or grinded into flour (G). ND: non digested; SGID: simulated gastrointestinal digestion. For each row and bioprocessing (germination and fermentation), TPC values marked with the same letter are significantly different (p < 0.05); DH values marked with n are significantly different (p < 0.05).