Promotional effects on naturally occurring lactic acid bacteria without impairing chickpea germination

Sprouting has been used widely to enrich the nutritional quality of cereals and legumes. It improves the bioavailability of nutrients, especially those bound to phytic acid. However, sprouting is a good medium for microbial growth; thus, producing safe sprouts from harmful microbial growth is challe...

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Bibliographic Details
Published in:	Czech Journal of Food Sciences Vol. 42; no. 2; pp. 85 - 92
Main Authors:	Kováříková, Eliška, Ny, Veit, Šulc, Miloslav, Rysová, Jana, Pečenková, Natálie, Houška, Milan
Format:	Journal Article
Language:	English
Published:	Czech Academy of Agricultural Sciences 01-01-2024
Subjects:	biological treatment cicer arietinum l organic acids phytic acid sprouts
Online Access:	Get full text
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Summary:	Sprouting has been used widely to enrich the nutritional quality of cereals and legumes. It improves the bioavailability of nutrients, especially those bound to phytic acid. However, sprouting is a good medium for microbial growth; thus, producing safe sprouts from harmful microbial growth is challenging. In food biotechnology, lactic acid bacteria (LAB) can be potentially used to improve nutrition and play a vital role as competitive microbes in food preservation. Therefore, supporting natural LAB growth by adding glucose sources during sprouting can produce a safer sprouting medium. Chickpeas (Cicer arietinum L.) sprouted for up to 50 h with glucose (0.1% and 1%) under aero-anaerobic conditions, with recycled water periodically spraying on the sprouts to support the natural LAB growth. Results show increased LAB counts, lactic acid and acetic acid, and decreased pH. Moreover, the addition of glucose had no significant detrimental effects on sprout quality compared to the control sample relative to nutritional compounds, such as saccharides, which remained similar. This sprouting method can be scaled up to production levels and is considerably cheaper than other treatments.
ISSN:	1212-1800 1805-9317
DOI:	10.17221/12/2024-CJFS