Improving modes of germination of seeds of mung bean, chickpea and soybeans for obtaining high-protein concentrates

Abstract

There is nearly no production of legume seedlings rich in protein, aminoacids, crude fiber, micro- and macro-elements, bioactive agents as well as the derived balanced foodstuffs in Belarus. Due to this fact, the local market is dominated by the imported premium price commodities. The purpose of the research is to develop optimal temperature and humidity conditions for germinating seeds of mung bean, chickpea and soybeans, obtaining high-protein concentrates and assessing their consumer properties. Mathematical modeling experiments have enabled to optimize temperature and humidity parameters of scarcely studied seed germination process of mung bean (Vigna radiata (L.) R.Wilczek), chickpea (Cicer arietinum L.) and soybean (Glycine max (L.) Merr.) organoleptic, physicochemical, biochemical characteristics, and microbiology safety of sprouts were evaluated. Laboratory resource-saving technology of producing protein enriched concentrates from legume grain feedstock has been developed, and it may lay the basis for large-scale manufacture thereof. Germinated seed concentrates of mung bean, 502 Proceedings of the National Academy of Sciences of Belarus, agrarian Series, 2021, vol. 59, no. 4 рр. 501–512 chickpea and soybean are likely to be in sharp demand as ingredients of novel healthy nutrition recipes and natural cosmetic formulas intended to enlarge the range of offered commercial products. Acknowledgments. The research was carried out as part of the state program of scientific research “Biotechnologies” (2016-2020), subprogram “Microbial biotechnology”