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

J. Dostálová, P. Kadlec, J. Culková, A. Hinková, M. Houška and J. Strohlam
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J. Dostálová: Department of Food Chemistry and Analysis,
P. Kadlec: Department of Food Chemistry and Analysis,
J. Culková: Department of Food Chemistry and Analysis,
A. Hinková: Department of Food Chemistry and Analysis,
M. Houška: Department of Food Chemistry and Analysis,
J. Strohlam: Department of Food Chemistry and Analysis,

Czech Journal of Food Sciences, 2004, vol. 22, issue SpecialIssue, S41-S44

Abstract: The α-galactosides negatively affect of digestibility of grain legumes. The most effective way of α-galactosides decreasing is germination. The content of α-galactosides in chick-pea was decreased by 4 days germination up to 24% of original value in dry seeds. The 2 days germinated chick-pea seeds were treated by pressure 500 MPa for 10 minutes. The α-galactosides content was decreased by this treatment up to 31% of value before pressurisation and during 21 days storing decreased up to 7% of value before pressurisation.

Keywords: chick-pea; α -galactosides; germination; high-pressure treatment; storage (search for similar items in EconPapers)
Date: 2004
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10608-cjfs

DOI: 10.17221/10608-CJFS

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