EFFECT OF GERMINATION OF LEGUME SEEDS ON CHEMICAL-COMPOSITION AND ON PROTEIN AND ENERGY-UTILIZATION IN RATS

Chemical composition of soybeans, lupin seeds and black beans, and pro tein utilization and energy digestibility of soybeans and lupin seeds determined in a rat model, were compared before and after a 48-h germi nation. Black beans had a much higher starch content and lower levels of low-molecular-weight (LMW) sugars than soybeans and lupin seeds. Lu pin seeds had about twice as much non-starch polysaccharides than the other legumes and higher insoluble dietary fiber. Soluble dietary fibe r represented over one third of total dietary fiber in all legumes. Af ter germination, LMW alpha-galactosides decreased in all seeds, partic ularly in lupins. Sucrose levels increased in lupins and black beans b ut decreased in soybeans. Biological indices were significantly higher in lupin seeds than in soybeans. Germination produced a small increas e in protein utilization in both legumes. These results indicate that the main advantage of a 48-h germination of legume seeds is the reduct ion in the alpha-galactosides.