ArticleFoods (Basel, Switzerland)2021
Development of Antioxidant and Nutritious Lentil (
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
8 citing papers in PubMed, 22 citations in OpenAlex.
- The Role of Sprouting in Gluten-Free Foods: Effects on Glycemic Response and Antioxidant Activity.Current nutrition reports · 2026Review
- Article
- Design of a Nutraceutical Gummy Candy Incorporating Hydrolysed Hemp (Bioengineering (Basel, Switzerland) · 2025Article
- Unravelling the Digestibility and Structure-Function Relationship of Lentil Protein Through Germination and Molecular Weight Fractionation.Foods (Basel, Switzerland) · 2025Article
- Optimization of γ-Aminobutyric Acid Production in Brown Rice via Prolonged Seed Priming.Plants (Basel, Switzerland) · 2024Article
- Study of the Total Antioxidant Capacity (TAC) in Native Cereal-Pulse Flours and the Influence of the Baking Process on TAC Using a Combined Bayesian and Support Vector Machine Modeling Approach.Foods (Basel, Switzerland) · 2023Article
- Innovative Processing Technologies for Developing Functional Ingredients and Food Products with Health Benefits from Grains.Foods (Basel, Switzerland) · 2023Article
- Polyphenols, Saponins and Phytosterols in Lentils and Their Health Benefits: An Overview.Pharmaceuticals (Basel, Switzerland) · 2022Review
Corrections and comments
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Authors and funding
7 authors at 3 institutions in 2 countries.
Funding
Abstract
Germination is an efficient and natural strategy that allows the modification of the nutritional value and the nutraceutical properties of seeds, enabling one to tailor the process according to its final use. This study aimed at optimization of germination conditions to produce novel lentil flours with improved nutritional and functional features. Response Surface Methodology (RSM) was applied to model the effect of temperature (15-27 °C) and time (1-5 days) on different nutritional and quality parameters of lentil flours including proximate composition, content and profile of fatty acids, content of phytic acid, ascorbic acid and γ-aminobutyric acid (GABA), content and profile of phenolic compounds, antioxidant activity, expected glycemic index (GI) and color during germination. As shown by RSM polynomial models, sprouting promoted the reduction of phytic acid content and enhanced the levels of ascorbic acid, GABA, insoluble phenolic compounds, antioxidant activity and expected GI, and modified the color of the resultant lentil flours. RSM optimization of germination temperature and time using desirability function revealed that the optimal process conditions to maximize the nutritional, bioactive and quality properties of sprouted lentil flours were 21 °C for 3.5 days.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.