NUTRITIONAL CHANGES CAUSED BY GERMINATION OF STAPLE CHILEAN LEGUMES

The changes promoted by germination on phytates, oligosaccharides, cru de protein, aminoacids and riboflavin contents of black and white cult ivars of beans, lentils, chickpeas and peas, were studied. Seeds germi nation was carried out in darkness at 25-degrees-C and 85 % RH during 72 hours, previously soaked overnight in a solution of sodium hypochlo ride at a concentration of 50 ppm. Germination capacity was assessed b y determinig hypocotyl and epicotyl lengths and percent of sprouted se ed. The seeds were milled and freeze-dried for the chemical analysis. Germination promoted a significant increase in crude protein content a nd reduction also significant in phytates levels . These changes were attributed to an increase of proteases and phytase activities. In fact , this enzyme would make a solubilization of phytates and would releas e soluble protein and minerals. A significant reduction of flatulence oligosaccharides took place, which was also explained by an increase o f alfa-galactosidase concentration. Sprouted seeds showed a higher con tent of almost all aminoacid than crude legmes, although this change w as variable. Significant increase of riboflavin was also found . Final ly, germination decreased ashes and fat contents. These findings were determined in all legumes, although both cultivars of beans showed a h igher response to the biochemical changes.