Characterization of in vitro antioxidant activity, bioactive components, and nutrient digestibility in pigeon pea (Cajanus cajan) as influenced by germination time and temperature.

Germination of legumes is potential bioprocessing technique to improve the nutrient digestibility and enhancement of bioactive components. The present investigation studies the effects of different germination conditions on the bioactive components, antioxidant activity, and in vitro nutrient digestibility of pigeon pea. Results obtained indicated that increase in germination time and temperature modifies the bioactive components and nutritional digestibility of the pigeon pea. Studies have shown that increase in germination time from 12 to 48 hr and temperature from 25 to 35°C, results in significant increase in accumulation of total pheolics and flavonoid content as a result of cell wall degrading enzymes. Germination for prolonged time at higher temperature also significantly increases the antioxidant potential and reducing power of the germinated pigeon pea. Increased activity of hydrolytic enzymes alters the structure of starch and proteins and thus enhanced in vitro starch and protein digestibility and also lowers down the hot paste viscosity of germinated pigeon pea. PRACTICAL APPLICATIONS: Currently, consumers are increasingly interested in high-quality natural health foods with high biological value and better nutrient digestibility. Germinated grains legumes become popular among people engrossed in improving and maintaining their health by changing dietary habits. Germinated pigeon pea exhibited better nutrient digestibility with improved texture and flavor, higher antioxidant activity and more bioactive components with lower pasting viscosity due to enzymatic modification of starch and protein in the grain. For this reason, use of germinated pigeon pea flour can provide an excellent example of functional food with high dietary protein value. Germinated pigeon pea flour can be utilized as a functional ingredient in the preparation of novel function foods, and it would intensify metabolism, strengthen immunity, reimburse deficiencies of vitamins and mineral, lower the risk of various diseases and exert health-promoting effects.