@article{fdi:010084708,
  title = {{I}mproving the nutritional quality of pulses via germination},
  author = {{A}vezum, {L}. and {R}ondet, {E}. and {M}estres, {C}. and {A}chir, {N}. and {M}adode, {Y}. and {G}ibert, {O}. and {L}efevre, {C}. and {H}emery, {Y}ouna and {V}erdeil, {J}. {L}. and {R}ajjou, {L}.},
  editor = {},
  language = {{ENG}},
  abstract = {{G}ermination is a traditional process and a re-emerging trend in healthy foods, resulting a progressively increase in scientific research on their nutritional traits and phytochemical contents. {T}his review examines the physiological and biochemical changes during the germination sensu stricto in pulses, taking into consideration the genotype, environmental conditions, hormone control, and the metabolic transition from seed to seedling. {G}ermination sensu stricto is achieved as soon as elongation of the radicle, implies heterotrophy metabolism; further thermal processing is needed before consumption. {I}n contrast, seedlings production requires a long period of imbibition and can provide a ready-to-eat food product. {F}urthermore, proteins, carbohydrates, minerals, vitamins, and antinutritional compounds of pulses are described. {I}mpacts of food processing, such as soaking, germination, and cooking, in nutritional and antinutritional values are also evaluated. {T}he association of soaking, germination, and cooking increases the nutritional values of pulses by increasing protein/starch digestibility and vitamins content and by decreasing antinutritional compounds. {T}he final plant-based product allows versatility in formulation to produce novel food products and/or ingredients with better nutritional content. {T}his can encourage the scientific community, industry, and government to invest in research and development to increase germinated pulse-based food, to replace other products, or to develop new ones.},
  keywords = {{P}ulses ; seeds ; germination ; processing ; nutritional compounds ; food},
  booktitle = {},
  journal = {{F}ood {R}eviews {I}nternational},
  volume = {[{E}arly access]},
  numero = {},
  pages = {[34 ]},
  ISSN = {8755-9129},
  year = {2022},
  DOI = {10.1080/87559129.2022.2063329},
  URL = {https://www.documentation.ird.fr/hor/fdi:010084708},
}