The Effect of Sprouting in Lentil (Lens culinaris) Nutritional and Microbiological Profile

Tissue-Specific Antioxidant Activities of Germinated Seeds in Lentil Cultivars during Thermal Processing

Nongerminated seeds (NGS) and germinated seeds (GS) of lentils are regularly eaten after thermal processing. However, the effect of these high temperatures on the beneficial antioxidants present in seeds is unknown. This study examined the effects of thermal processing on the color, polyphenol content, and antioxidant activity (AA) of the seeds of three different cultivars of lentils, including two with seed coats, French green (FG) and Lentil green (LG), and one without a seed coat, Lentil red (LR). Regardless of the cultivars and processing temperatures, the GS tended to be clearer and less yellow than the NGS. The GS of the FG and LG showed lower levels of total phenolic content, major flavonoid content (kaempferol, luteolin, and myricetin), and AA than the NGS. On the other hand, the LR displayed the opposite trend, with the above indicators being higher in the GS than in the NGS. As the values in the germinated endosperm tended to increase, it was concluded that the decrease in AA in the FG and LG was caused by the reduction in antioxidants in the seed coat. Although the temperature had nonsignificant effects on the majority of the antioxidants in the NGS and GS of different lentil cultivars, an 80 °C treatment yielded the highest value of AA in the GS of FG and LG. The results of a correlation coefficient analysis demonstrated the significance of the content of kaempferol, total flavonoids, and total phenolics examined for this experiment as contributors to AA in lentil tissues.

Estimating genetic variability among diverse lentil collections through novel multivariate techniques

Lentil is an important food legume throughout the world and Pakistan stands at 18^th position with 8,610 tons production from 17,457 hectares. It is rich in protein, carbohydrates, fat, fiber, and minerals that can potentially meet food security and malnutrition issues, particularly in South Asia. Two hundred and twenty lentil genotypes representing Pakistan (178), Syria (14), and the USA (22) including 6 from unknown origins were studied for yield, yield contributing traits, and cooking time (CT). Genotype 6122 (Pakistan) performed the best during both years with seed yield per plant (SY) 68±1.7 g, biological yield per plant (BY) 264±2.8 g, pod size (PS) 0.61±0.01 cm, number of seeds per pod (NSP) 2, cooking time (CT) 11 minutes, with no hard seed (HS). The genotypes 6122 (Pakistan) and 6042 (Syria) produced the highest BY, hence these have the potential to be an efficient source of fodder, particularly during extreme winter months. The genotypes 5698 (Pakistan) and 6015 (USA) were late in maturity during 2018–19 while 24783 and 5561 matured early in 2019. A minimum CT of 10 minutes was taken by the genotypes 6074 and 5745 of Pakistani origin. The lowest CT saves energy, time, and resources, keeps flavor, texture, and improves protein digestibility, hence the genotypes with minimum CT are recommended for developing better lentil cultivars. Pearson correlation matrix revealed significant association among several traits, especially SY with BY, PS, and NSP which suggests their use for the future crop improvement program. The PCA revealed a considerable reduction in components for the selection of suitable genotypes with desired traits that could be utilized for future lentil breeding. Structural Equational Model (SEM) for SY based on covariance studies indicated the perfect relationship among variables. Further, hierarchical cluster analysis establishes four clusters for 2017–18, whereas seven clusters for 2018–19. Cluster 4 of 2017–18 and cluster 5 of 2018–19 exhibited the genotypes with the best performance for most of the traits (SY, BY, PS, NSP, CT, and HS). Based on heritability; HSW, SY, BY, NSP were highly heritable, hence these traits are expected for selecting genotypes with genes of interest and for future lentil cultivars. In conclusion, 10 genotypes (5664, 5687, 6084, 6062, 6122, 6058, 6087, 5689, 6042 and 6074) have been suggested to evaluate under multi-location environments for selection of the best one/s or could be utilized in hybridization in future lentil breeding programs.

Determination of Essential Minerals and Trace Elements in Edible Sprouts from Different Botanical Families—Application of Chemometric Analysis

Background: elemental deficiency may result in the malfunctioning of human organisms. Sprouts, with their attractive looks and well-established popularity, may be considered as alternative sources of elements in the diet. Moreover, the uptake of micro- and macronutrients from sprouts is better when compared to other vegetable sources. The aim of the study was to determine and compare the level of the selected essential minerals and trace elements in 25 sprouts from different botanical families, to preselect the richest species of high importance for human diets. Methods: the Cu, Zn, Mn, Fe, Mg, Ca determinations were performed using atomic absorption spectrometry with flame atomization and iodine by the colorimetric method. Results: beetroot sprouts had the highest levels of Zn, Fe, and Mg, while onion sprouts were the richest in Mn and Ca, among all of the tested sprouts. Sprouts of the Brassicaceae family were generally richer in Ca, Mg, and Zn than sprouts from the Fabaceae family. Results allow preselection of the most perspective sprouts as possible dietary sources of essential minerals and trace elements. For rucola, leeks, onions, and beetroot sprouts, the data on minerals and trace element compositions were performed for the first time.

Foliar application of 3-hydroxy-4-pyridinone Fe-chelate [Fe(mpp)3 ] induces responses at the root level amending iron deficiency chlorosis in soybean

Iron (Fe) deficiency chlorosis (IDC) affects the growth of several crops, especially when growing in alkaline soils. The application of synthetic Fe-chelates is one of the most commonly used strategies in IDC amendment, despite their associated negative environmental impacts. In a previous work, the Fe-chelate tris(3-hydroxy-1-(H)-2-methyl-4-pyridinonate) iron(III) [Fe(mpp)3 ] has shown great potential for alleviating IDC in soybean (Glycine max) in the early stages of plant development under hydroponic conditions. Herein, its efficacy was verified under soil conditions in soybean grown from seed to full maturity. Chlorophyll levels, plant growth, root and shoot mineral accumulation (K, Mg, Ca, Na, P, Mn, Zn, Ni, and Co) and FERRITIN expression were accessed at V5 phenological stage. Compared to a commonly used Fe chelate, FeEDDHA, supplementation with [Fe(mpp)3 ] led to a 29% higher relative chlorophyll content, 32% higher root biomass, 36% higher trifoliate Fe concentration, and a twofold increase in leaf FERRITIN gene expression. [Fe(mpp)3 ] supplementation also resulted in increased accumulation of P, K, Zn, and Co. At full maturity, the remaining plants were harvested and [Fe(mpp)3 ] application led to a 32% seed yield increase when compared to FeEDDHA. This is the first report on the use of [Fe(mpp)3 ] under alkaline soil conditions for IDC correction, and we show that its foliar application has a longer-lasting effect than FeEDDHA, induces efficient root responses, and promotes the uptake of other nutrients.

Bioprocessing of Barley and Lentil Grains to Obtain In Situ Synthesis of Exopolysaccharides and Composite Wheat Bread with Improved Texture and Health Properties

A comprehensive study into the potential of bioprocessing techniques (sprouting and sourdough fermentation) for improving the technological and nutritional properties of wheat breads produced using barley and lentil grains was undertaken. Dextran biosynthesis in situ during fermentation of native or sprouted barley flour (B or SB) alone or by mixing SB flour with native or sprouted lentil flour (SB-L or SB-SL) by Weissella paramesenteroides SLA5, Weissella confusa SLA4, Leuconostoc pseudomesenteroides DSM 20193 or Weissella confusa DSM 20194 was assessed. The acidification and the viscosity increase during 24 h of fermentation with and without 16% sucrose (on flour weight), to promote the dextran synthesis, were followed. After the selection of the fermentation parameters, the bioprocessing was carried out by using Leuconostoc pseudomesenteroides DSM 20193 (the best LAB dextran producer, up to 2.7% of flour weight) and a mixture of SB-SL (30:70% w/w) grains, enabling also the decrease in the raffinose family oligosaccharides. Then, the SB-SL sourdoughs containing dextran or control were mixed with the wheat flour (30% of the final dough) and leavened with baker’s yeast before baking. The use of dextran-containing sourdough allowed the production of bread with structural improvements, compared to the control sourdough bread. Compared to a baker’s yeast bread, it also markedly reduced the predicted glycemic index, increased the soluble (1.26% of dry matter) and total fibers (3.76% of dry matter) content, giving peculiar and appreciable sensory attributes.

The Use of Sprouts to Improve the Nutritional Value of Food Products: A Brief Review

Sprouts are vegetable foods rich in phytonutrients, such as glucosinolates, phenolics, and isoflavones. Many studies have shown that sprouts also have high concentrations of vitamins and minerals. In addition to the high concentration of nutrients, sprouts can present a reduction of anti-nutritional factors such as phytates, tannins, and oxalates, which increases the bioaccessibility of minerals. However, their nutritional composition depends on several factors, such as the type of sprout and the germination conditions. In recent years, these foods have been highly demanded because they are associated to many health benefits. Moreover, germination is an easy and fast process, and does not depend on specific climatic conditions (potentially more sustainable to growth). The use of sprouts for the elaboration of food products can be a good strategy to increase the nutritional value of certain products that are widely consumed worldwide. In this sense, studies that evaluated the impact of adding sprouted grains on the nutritional value of some products, as well as the effect on their sensory properties were searched in the scientific literature. Most of them used germinated grain flours to replace wheat flour in food products. The satisfactory results of these products were associated with the type of sprout used and with the level of replacement of the wheat flour. This review briefly explored the nutritional benefits and the sensory acceptance of food products made with added sprouts.

Advances in Production, Properties and Applications of Sprouted Seeds

Sprouted grains are widely appreciated food ingredients due to their improved, nutritional, functional, organoleptic and textural properties compared with non-germinated grains. In recent years, sprouting has been explored as a promising green food engineering strategy to improve the nutritional value of grains and the formation of secondary metabolites with potential application in the functional foods, nutraceutical, pharmaceutical and cosmetic markets. However, little attention has been paid to the impact of sprouting on the chemical composition, safety aspects, techno-functional and chemopreventive properties of sprouted seeds and their derived flours and by-products. The six articles included in this Special Issue provide insightful findings on the most recent advances regarding new applications of sprouted seeds or products derived thereof, evaluations of the nutritional value and phytochemical composition of sprouts during production or storage and explorations of their microbiological, bioactive and techno-functional properties.