Sustainable Protein Sources: Sprouted legumes

Nowadays, there is an increasing demand for plant-based proteins due to their high availability in nature, low cost, consumer preference, and high nutritional and functional values. Legumes are considered a good source of protein because they are rich in protein. Sprouting is a traditional processing method that has been used for centuries to increase the nutritional value of legumes. In recent years, sprout consumption has become more popular due to its health benefits. Sprouting is a simple and effective process to transform raw seeds into high-nutrient products. It is known that sprouting increases the content of protein, total dietary fiber, and phenolic compounds.

The presence of anti-nutritional factors causes a decrease in the bioavailability of nutrients. It is known that phytate forms insoluble complexes with minerals such as iron and zinc in legumes, preventing their absorption in the body. Sprouting activates the phytase enzyme that breaks down phytate, thus increasing bioaccessibility and bioavailability of minerals. Although protein digestibility is lower than that of minerals, it is positively correlated with the reduction of phytate. Sprouting can increase protein digestibility, but it can also change the protein content and amino acid composition. It was found that sprouting increased the protein content of chickpeas by 10%. In addition, it was observed that the level of essential amino acids increased from 8% to 55%. The effect of sprouting on protein content may also depend on the balance between enzymatic degradation and protein synthesis.

Sprouting can cause changes in the lipid content and fatty acid composition of legumes through the activation of lipase and lipoxygenase. Nonetheless, it was found that oleic acid increased up to 26% while linoleic and α-linolenic acid decreased up to 17% in lentils after 2 days of sprouting. Further research is needed to determine whether sprouting enhances nutrient bioavailability.