ArticleFoods (Basel, Switzerland)2020
The Effect of Sprouting in Lentil (
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Estuaries of the Tinto, Odiel and Piedras rivers as source of new species of Pseudomonas with biofertilizer potential under stress conditions.Scientific reports · 2025Article
- Composite Flours Based on Black Lentil Seeds and Sprouts with Nutritional, Phytochemical and Rheological Impact on Bakery/Pastry Products.Foods (Basel, Switzerland) · 2025Article
- Unravelling the Digestibility and Structure-Function Relationship of Lentil Protein Through Germination and Molecular Weight Fractionation.Foods (Basel, Switzerland) · 2025Article
- Influence of Seed Disinfection Treatments on the Germination Rate and Histamine-Degrading Activity of Legume Sprouts.Foods (Basel, Switzerland) · 2024Article
- Tissue-Specific Antioxidant Activities of Germinated Seeds in Lentil Cultivars during Thermal Processing.Antioxidants (Basel, Switzerland) · 2023Article
- Determination of Essential Minerals and Trace Elements in Edible Sprouts from Different Botanical Families-Application of Chemometric Analysis.Foods (Basel, Switzerland) · 2022Article
- Estimating genetic variability among diverse lentil collections through novel multivariate techniques.PloS one · 2022Article
- Bioprocessing of Barley and Lentil Grains to Obtain In Situ Synthesis of Exopolysaccharides and Composite Wheat Bread with Improved Texture and Health Properties.Foods (Basel, Switzerland) · 2021Article
- The Use of Sprouts to Improve the Nutritional Value of Food Products: A Brief Review.Plant foods for human nutrition (Dordrecht, Netherlands) · 2021Review
- Advances in Production, Properties and Applications of Sprouted Seeds.Foods (Basel, Switzerland) · 2020Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
Biological and vegetarian raw food products, in particular based on legume sprouts, are an increasing food trend, due to their improved nutritional value when compared to seeds. Herein, protein and mineral profiles were studied in 12 lentil varieties, with varieties Du Puy, Kleine Schwarze, Rosana, Flora, Große Rote and Kleine Späths II demonstrating the highest protein percentages. After sprouting, protein percentages increased significantly in 10 of the 12 varieties, with the highest increases ranging between 20-23% in Dunkelgrün Marmorierte, Du Puy, Große Rote and Kleine Späths II varieties. While Fe concentration was significantly decreased in three varieties (Samos, Große Rote and Kleine Späths II), Zn and Mn were positively impacted by sprouting (
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Registered trials
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