The changes of α-galactosides during germination and high pressure treatment of chick-pea seeds
J. Dostálová, P. Kadlec, J. Culková, A. Hinková, M. Houška, J. Strohlamhttps://doi.org/10.17221/10608-CJFSCitation:Dostálová J., Kadlec P., Culková J., Hinková A., Houška M., Strohlam J. (2004): The changes of α-galactosides during germination and high pressure treatment of chick-pea seeds. Czech J. Food Sci., 22: S41-S44.
The α-galactosides negatively affect of digestibility of grain legumes. The most effective way of α-galactosides decreasing is germination. The content of α-galactosides in chick-pea was decreased by 4 days germination up to 24% of original value in dry seeds. The 2 days germinated chick-pea seeds were treated by pressure 500 MPa for 10 minutes. The α-galactosides content was decreased by this treatment up to 31% of value before pressurisation and during 21 days storing decreased up to 7% of value before pressurisation.
chick-pea; α-galactosides; germination; high-pressure treatment; storage