The aims of this study were to (1) compare dietary fibers (soluble and insoluble), phenolic contents and antioxidant activity (AA) in germinated (GL) and non-germinated wrinkled lentils (NGL) and (2) evaluate phenolic contents, AA and mineral solubility in kefir beverage supplemented with GL and NGL during fermentation. Total dietary fiber (TDF) in NGL (28.0 ± 2.6 g/100 g) was significantly (P < 0.05) higher than GL (17.4 ± 0.4 g/100 g). Both GL and NGL contained more insoluble dietary fiber than soluble dietary fiber. The AA of GL was ∼13% higher than NGL. Kefirs with GL and NGL had more bacterial activity and acidity (1.22 ± 0.06% and 1.18 ± 0.05%, respectively). Fermentation of kefir supplemented with GL or soluble or insoluble dietary fiber from GL increased calcium solubility up to 10%. These findings suggest that germination and fermentation enhance the nutritional and functional value of low-quality “wrinkled” lentils that are otherwise considered waste.

Additional Metadata
Keywords Antioxidant activity, Germination, Kefir, Mineral solubility, Wrinkled lentils
Persistent URL dx.doi.org/10.1016/j.jff.2017.02.016
Journal Journal of Functional Foods
Citation
Gunenc, A. (Aynur), Yeung, M.H. (Melanie Ha), Lavergne, C. (Christopher), Bertinato, J. (Jesse), & Hosseinian, F. (2017). Enhancements of antioxidant activity and mineral solubility of germinated wrinkled lentils during fermentation in kefir. Journal of Functional Foods, 32, 72–79. doi:10.1016/j.jff.2017.02.016