{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,4]],"date-time":"2026-11-04T02:24:22Z","timestamp":1793759062105,"version":"4.6.1"},"reference-count":68,"publisher":"MDPI AG","issue":"22","license":[{"start":{"date-parts":[[2023,11,15]],"date-time":"2023-11-15T00:00:00Z","timestamp":1700006400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"King Saud University","award":["RSP2023R84"],"award-info":[{"award-number":["RSP2023R84"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>This study investigated the effects of fermentation and germination on the physicochemical, nutritional, functional, and bioactive quality attributes of samh seeds. Regardless of the processing treatment, samh seeds were found to be a rich source of phenolic compounds, namely gallic acid (79.6\u201396.36 mg\/100 g DW), catechol (56.34\u201377.34 mg\/100 g DW), and catechin (49.15\u201384.93 mg\/100 g DW), and they possessed high DPPH antiradical activity (65.27\u201378.39%). They also contained high protein content (19.29\u201320.41%), essential amino acids content (39.07\u201344.16% of total amino acids), and unsaturated fatty acid content (81.95\u201383.46% of total fatty acids) and a low glycemic index (39.61\u201341.43). Fermentation and germination increased L*, b*, foaming capacity, oil absorption capacity (OAC), water absorption capacity (WAC), swelling power, microbial counts, antioxidant activity, total flavonoid content (TFC), total phenolic content (TPC), in vitro protein digestibility, protein efficiency ratio, and total essential amino acids and reduced water solubility, emulsion stability, tannin, and phytate contents compared to raw samh seeds (p &lt; 0.05). The highest levels of pH, ash, carbohydrate, fiber, and glycemic index were observed in raw samh seeds, and both germination and fermentation processes reduced these attributes to various degrees (p &lt; 0.05). Germination increased the redness (a*), moisture content, essential and non-essential amino acids, potassium, zinc, phosphorous, stearic acid, and oleic and unsaturated fatty acids and reduced total solids, fat content, iron, zinc, calcium, magnesium, sodium, palmitic acid, and total saturated fatty acids of the samh seeds compared to the raw ones. Fermentation increased the total solid, acidity, fat, protein, calcium, magnesium, sodium, phosphorous, iron, zinc, palmitic acid, and total saturated fatty acids and reduced the a* value, moisture, non-essential amino acids, and total unsaturated fatty acids of the samh seeds compared to the raw ones. In conclusion, samh seeds are a rich source of nutrients that could generally be enhanced by germination and fermentation processes. The reported information facilitates strategies towards the application of these underutilized seeds in foods.<\/jats:p>","DOI":"10.3390\/foods12224133","type":"journal-article","created":{"date-parts":[[2023,11,15]],"date-time":"2023-11-15T10:57:46Z","timestamp":1700045866000},"page":"4133","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":14,"title":["The Effect of Germination and Fermentation on the Physicochemical, Nutritional, and Functional Quality Attributes of Samh Seeds"],"prefix":"10.3390","volume":"12","author":[{"given":"Belal M.","family":"Mohammed","sequence":"first","affiliation":[{"name":"Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6578-0795","authenticated-orcid":false,"given":"Isam A.","family":"Mohamed Ahmed","sequence":"additional","affiliation":[{"name":"Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2043-1209","authenticated-orcid":false,"given":"Ghedeir M.","family":"Alshammari","sequence":"additional","affiliation":[{"name":"Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1563-4252","authenticated-orcid":false,"given":"Akram A.","family":"Qasem","sequence":"additional","affiliation":[{"name":"Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6279-6361","authenticated-orcid":false,"given":"Abu ElGasim A.","family":"Yagoub","sequence":"additional","affiliation":[{"name":"Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0262-7926","authenticated-orcid":false,"given":"Mohammed Asif","family":"Ahmed","sequence":"additional","affiliation":[{"name":"Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0014-5934","authenticated-orcid":false,"given":"Abdullah A. A.","family":"Abdo","sequence":"additional","affiliation":[{"name":"Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 10048, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5665-9600","authenticated-orcid":false,"given":"Mohammed Abdo","family":"Yahya","sequence":"additional","affiliation":[{"name":"Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,11,15]]},"reference":[{"key":"ref_1","first-page":"12","article-title":"Protein profile and functional properties of defatted flour, protein concentrate, and isolate of Al-Samh (Mesembryanthemum forsskalei Hochst) seeds","volume":"14","author":"Alfawaz","year":"2021","journal-title":"J. Saudi Soc. Food Nutr."},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Batanouny, K.H. (2001). Plants in the Deserts of the Middle East, Springer.","DOI":"10.1007\/978-3-662-04480-3"},{"key":"ref_3","first-page":"194","article-title":"Comparison of Egyptian and Saudi Mesembryanthemum forskalii Hochst. ex Boiss. as an unconventional alternative protein of wheat and barley","volume":"59","author":"Ibrahim","year":"2021","journal-title":"Indian J. Exper. Biol."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"279","DOI":"10.1007\/BF01088487","article-title":"Studies on samh seeds (Mesembryanthemum forsskalei Hochst) growing in Saudi Arabia: 3. Utilization of samh seeds in bakery products","volume":"48","author":"Mustafa","year":"1995","journal-title":"Plant Foods Hum. Nutr."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"109825","DOI":"10.1016\/j.lwt.2020.109825","article-title":"Effect of oven roasting treatment on the antioxidant activity, phenolic compounds, fatty acids, minerals, and protein profile of Samh (Mesembryanthemum forsskalei Hochst) seeds","volume":"131","author":"Osman","year":"2020","journal-title":"LWT Food Sci. Technol."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"261","DOI":"10.3920\/QAS2013.0350","article-title":"Sensory and nutritional attributes of samh flour and dates powder supplemented cookies","volume":"7","author":"Alruqaie","year":"2014","journal-title":"Qual. Assur. Safety Crop. Foods"},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"185","DOI":"10.1007\/BF01088487","article-title":"Studies on samh seeds (Mesembryanthemum forsskalei Hochst) growing in Saudi Arabia: 2: Chemical composition and microflora of samh seeds","volume":"48","author":"Mustafa","year":"1995","journal-title":"Plant Foods Hum. Nutr."},{"key":"ref_8","unstructured":"Czerwi\u0144ska, D., and Guli\u0144ska, E. (2012). Fundamentals of Human Nutrition, WSiP."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"282","DOI":"10.1016\/j.foodres.2016.04.009","article-title":"LC\u2013ESI-MS\/MS profile of phenolic and glucosinolate compounds in samh flour (Mesembryanthemum forsskalei Hochst. ex Boiss) and the inhibition of oxidative stress by these compounds in human plasma","volume":"85","author":"Hamed","year":"2016","journal-title":"Food Res. Inter."},{"key":"ref_10","first-page":"10","article-title":"Seeds oil extract of Mesembryanthemum forsskalii from Aljouf, Saudi Arabia: Chemical composition, DPPH radical scavenging and antifungal activities","volume":"27","author":"Bilel","year":"2020","journal-title":"Oilseeds Fats Crop. Lipids"},{"key":"ref_11","first-page":"1","article-title":"Phytochemical analysis and biological activities of three wild Mesembryanthemum species growing in heterogeneous habitats","volume":"13","author":"Alghanem","year":"2021","journal-title":"J. Phytol."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"872","DOI":"10.3923\/pjn.2009.872.876","article-title":"The impact of samh seeds on blood parameters of experimental animals","volume":"8","year":"2009","journal-title":"Pakistan J. Nutr."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"23","DOI":"10.1016\/j.sjbs.2009.12.004","article-title":"Effect of samh seed supplementation (Mesembryanthemum forsskalei Hochst) on liver enzymes and lipid profiles of streptozotocin (STZ)-induced diabetic Wistar rats","volume":"17","author":"Alokail","year":"2010","journal-title":"Saudi J. Biol. Sci."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"616","DOI":"10.1007\/s13197-010-0152-8","article-title":"Effects of Mesembrrybryanthemum forsskalei Hochst seeds in lowering glucose\/lipid profile in streptozotocin-induced diabetic rats","volume":"48","author":"Ahmad","year":"2011","journal-title":"J. Food Sci. Technol."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"279","DOI":"10.47556\/J.IJFNPH.5.4.2012.4","article-title":"Ameliorative effect of Mesembryanthemum forsskalei grains extract on CCL4-induced oxidative stress and hepatotoxicity in rats","volume":"5","year":"2012","journal-title":"Inter. J. Food Nutr. Public Health"},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"1033","DOI":"10.5650\/jos.ess19095","article-title":"Effect of traditional processing on the nutritional quality and in vivo biological value of samh (Mesembryanthemum forsskalei Hochst) flour","volume":"68","author":"Alderaywsh","year":"2019","journal-title":"J. Oleo Sci."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"287","DOI":"10.3923\/ijps.2004.287.294","article-title":"Use of samh seeds (Mesembryanthemum forsskalei Hochst) in the laying hen diets","volume":"3","author":"Najib","year":"2004","journal-title":"Inter. J. Poult. Sci."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"460","DOI":"10.1111\/j.1365-2621.1988.tb07730.x","article-title":"Bioavailability of zinc in fermented soybeans","volume":"53","author":"Moeljopawiro","year":"1988","journal-title":"J. Food Sci."},{"key":"ref_19","first-page":"1429","article-title":"Germination of Glycine max seeds potentiates its antidiabetic effect in streptozotocin induced diabetic rats","volume":"8","author":"Mahmoud","year":"2016","journal-title":"Inter. J. Pharmaceut. Clin.Res."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"361","DOI":"10.1007\/s11130-016-0567-0","article-title":"Effect of germination and fermentation process on the antioxidant compounds of quinoa seeds","volume":"71","author":"Carciochi","year":"2016","journal-title":"Plant Foods Human Nutr."},{"key":"ref_21","unstructured":"AOAC (2007). Official Methods of Analysis, Association of Official Analytical Chemists. [18th ed.]."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"1349","DOI":"10.1111\/j.1365-2621.1976.tb01168.x","article-title":"Functional Properties of Rapeseed Flours, Concentrates and Isolate","volume":"41","author":"Sosulski","year":"1976","journal-title":"J. Food Sci."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"387","DOI":"10.1016\/j.foodchem.2009.12.041","article-title":"Influence of grain germination on functional properties of sorghum flour","volume":"121","author":"Elkhalifa","year":"2010","journal-title":"Food Chem."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"112561","DOI":"10.1016\/j.lwt.2021.112561","article-title":"Modifying the structure, physicochemical properties, and foaming ability of amaranth protein by dual pH-shifting and ultrasound treatments","volume":"153","year":"2022","journal-title":"LWT Food Sci. Technol."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"974","DOI":"10.1002\/jsfa.2789","article-title":"Relationships between various functional, thermal and pasting properties of flours from different indian black gram (Phaseolus mungo L.) cultivars","volume":"87","author":"Kaur","year":"2007","journal-title":"J. Sci. Food Agric."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"131","DOI":"10.1016\/j.lwt.2016.10.050","article-title":"Physico-chemical and functional properties of gamma irradiated whole wheat flour and starch","volume":"76","author":"Bashir","year":"2017","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_27","unstructured":"FDA, Food and Drug Administration (2002). Bacteriological Analytical Manual, AOAC International. [9th ed.]."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"103778","DOI":"10.1016\/j.jff.2020.103778","article-title":"In VITRO glycemic index, bile acid binding capacity and mineral bioavailability of spaghetti supplemented with resistant starch type 4 and wheat bran","volume":"65","author":"Aribas","year":"2020","journal-title":"J. Funct. Foods"},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"5907","DOI":"10.1021\/jf0498158","article-title":"Variation in major antioxidants and total antioxidant activity of Yuzu (Citrus junos Sieb ex Tanaka) during maturation and between cultivars","volume":"52","author":"Yoo","year":"2004","journal-title":"J. Agric. Food Chem."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"3010","DOI":"10.1021\/jf0115589","article-title":"Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity","volume":"50","author":"Dewanto","year":"2002","journal-title":"J. Agric. Food Chem."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"775","DOI":"10.1016\/j.foodchem.2005.07.058","article-title":"Antioxidant activities of aqueous extracts of selected plants","volume":"99","author":"Wong","year":"2006","journal-title":"Food Chem."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"1636","DOI":"10.1016\/j.foodchem.2007.10.033","article-title":"Antioxidant activity and phenolic content of various date palm (Phoenix dactylifera) fruits from Iran","volume":"107","author":"Biglari","year":"2008","journal-title":"Food Chem."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/S0065-2628(08)60110-X","article-title":"Phytates in legumes and cereals","volume":"Volume 28","author":"Reddy","year":"1982","journal-title":"Advances in Food Research"},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"161","DOI":"10.1002\/jsfa.2740610205","article-title":"Gravimetric determination of tannins and their correlations with chemical and protein precipitation methods","volume":"61","author":"Makkar","year":"1993","journal-title":"J. Sci. Food Agric."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"129","DOI":"10.1016\/j.foodchem.2018.07.196","article-title":"Effect of different processing conditions on proximate composition, antioxidants, anti-nutrients and amino acid profile of grain sorghum","volume":"271","author":"Mohapatra","year":"2019","journal-title":"Food Chem."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"529","DOI":"10.1002\/jsfa.2740550405","article-title":"Biochemical changes and in vitro protein digestibility of the endosperm of germinating of Dolichoslablab","volume":"55","author":"Monjula","year":"1991","journal-title":"J. Sci. Food Agric."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"1763","DOI":"10.1007\/s12161-018-1172-7","article-title":"Simple and Reliable Method to Determine 16 Trace Elements by ICP OES in Ready to Drink Beverages","volume":"11","author":"Milani","year":"2018","journal-title":"Food Anal. Methods"},{"key":"ref_38","unstructured":"(2005). Official Methods and Recommended Practices of the American Oil Chemists\u2019 Society, American Oil Chemists\u2019 Society. [5th ed.]."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"1195","DOI":"10.1016\/j.foodchem.2009.08.035","article-title":"Physicochemical changes of oat seeds during germination","volume":"119","author":"Tian","year":"2010","journal-title":"Food Chem."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"130815","DOI":"10.1016\/j.foodchem.2021.130815","article-title":"Anti-nutrient & bioactive profile, in vitro nutrient digestibility, techno-functionality, molecular and structural interactions of foxtail millet (Setaria italica L.) as influenced by biological processing techniques","volume":"368","author":"Sharma","year":"2022","journal-title":"Food Chem."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"112734","DOI":"10.1016\/j.lwt.2021.112734","article-title":"Impact of germination alone or in combination with solid-state fermentation on the physicochemical, antioxidant, in vitro digestibility, functional and thermal properties of brown finger millet flours","volume":"154","author":"Azeez","year":"2022","journal-title":"LWT Food Sci. Technol."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"132","DOI":"10.1016\/j.jcs.2016.05.026","article-title":"Effect of fermentation and malting on the microstructure and selected physicochemical properties of pearl millet (Pennisetum glaucum) flour and biscuit","volume":"70","author":"Adebiyi","year":"2016","journal-title":"J. Cereal Sci."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"135011","DOI":"10.1016\/j.foodchem.2022.135011","article-title":"Impact of germination on structural, physicochemical, techno-functional, and digestion properties of desi chickpea (Cicer arietinum L.) flour","volume":"405","author":"Sofi","year":"2023","journal-title":"Food Chem."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"4281","DOI":"10.1111\/1750-3841.15527","article-title":"Evaluation of fermented African yam bean flour composition and influence of substitution levels on properties of wheat bread","volume":"85","author":"Chinma","year":"2020","journal-title":"J. Food Sci."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"110749","DOI":"10.1016\/j.lwt.2020.110749","article-title":"Effect of germination on the physicochemical, nutritional, functional, thermal properties and in vitro digestibility of Bambara groundnut flours","volume":"140","author":"Chinma","year":"2020","journal-title":"LWT"},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"186","DOI":"10.1007\/s13197-011-0315-2","article-title":"Some physicochemical properties of flour from germinated sorghum grain","volume":"50","author":"Elkhalifa","year":"2013","journal-title":"J. Food Sci. Technol."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"452","DOI":"10.1002\/fsn3.70","article-title":"Comparative study on nutrient composition, phytochemical, and functional characteristics of raw, germinated, and fermented Moringa oleifera seed flour","volume":"1","author":"Ijarotimi","year":"2013","journal-title":"Food Sci. Nutr."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"100059","DOI":"10.1016\/j.afres.2022.100059","article-title":"Anti-nutrient reduction and nutrient retention capacity of fermentation, germination and combined germination-fermentation in legume processing","volume":"2","author":"Anaemene","year":"2022","journal-title":"Appl. Food Res."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"207","DOI":"10.1016\/j.jcs.2016.09.001","article-title":"Combined effects of fermentation and germination on nutritional compositions, functional properties and volatiles of maize seeds","volume":"71","author":"Hiran","year":"2016","journal-title":"J. Cereal Sci."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"2380","DOI":"10.1007\/s11694-020-00485-2","article-title":"Effect of germination time on physicochemical, functional, pasting, rheology and electrophoretic characteristics of chickpea flour","volume":"14","author":"Sofi","year":"2020","journal-title":"J. Food Meas. Character."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"1625","DOI":"10.1093\/ajcn\/nqab233","article-title":"International tables of glycemic index and glycemic load values 2021: A systematic review","volume":"114","author":"Atkinson","year":"2021","journal-title":"Am. J. Clin. Nutr."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"257","DOI":"10.1016\/j.foodchem.2014.07.052","article-title":"In vitro starch digestibility, estimated glycemic index and antioxidant potential of taro (Colocasia esculenta L. Schott) corm","volume":"168","author":"Simsek","year":"2015","journal-title":"Food Chem."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"104363","DOI":"10.1016\/j.jfca.2021.104363","article-title":"Effects of amylolytic Lactobacillus fermentation on the nutritional quality and digestibility of purple potato flour","volume":"107","author":"Gong","year":"2022","journal-title":"J. Food Comp. Anal."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.tifs.2016.11.010","article-title":"Bioactive compounds and bioactivities of germinated edible seeds and sprouts: An updated review","volume":"59","author":"Gan","year":"2017","journal-title":"Trends Food Sci. Technol."},{"key":"ref_55","unstructured":"Hern\u00e1ndez-Ledesma, B., and Mart\u00ednez-Villaluenga, C. (2022). Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress, Elsevier Inc."},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"128915","DOI":"10.1016\/j.foodchem.2020.128915","article-title":"Impact of germination on phenolic composition, antioxidant properties, antinutritional factors, mineral content and Maillard reaction products of malted quinoa flour","volume":"346","author":"Bhinder","year":"2021","journal-title":"Food Chem."},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"1956","DOI":"10.1111\/jfpp.12434","article-title":"Chemical composition, amino acid profile and antioxidant activities of germinated mung beans (Vigna radiata)","volume":"39","author":"Wongsiri","year":"2015","journal-title":"J. Food Process. Preser."},{"key":"ref_58","doi-asserted-by":"crossref","first-page":"505","DOI":"10.1016\/j.lwt.2017.06.020","article-title":"Physicochemical and nutritional properties of a healthy snack chip developed from germinated soybeans","volume":"84","author":"Maetens","year":"2017","journal-title":"LWT Food Sci. Technol."},{"key":"ref_59","doi-asserted-by":"crossref","unstructured":"Chinma, C.E., Abu, J.O., Adedeji, O.E., Aburime, L.C., Joseph, D.G., Agunloye, G.F., Adebo, J.A., Oyeyinka, S.A., Njobeh, P.B., and Adebo, O.A. (2022). Nutritional composition, bioactivity, starch characteristics, thermal and microstructural properties of germinated pigeon pea flour. Food Biosci., 49.","DOI":"10.1016\/j.fbio.2022.101900"},{"key":"ref_60","doi-asserted-by":"crossref","first-page":"111601","DOI":"10.1016\/j.foodres.2022.111601","article-title":"Effect of germination on the main chemical compounds and 5-methyltetrahydrofolate metabolism of different quinoa varieties","volume":"159","author":"He","year":"2022","journal-title":"Food Res. Inter."},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"112687","DOI":"10.1016\/j.lwt.2021.112687","article-title":"Synergetic effects of Lactobacillus plantarum and Rhizopus oryzae on physicochemical, nutritional and antioxidant properties of whole-grain oats (Avena sativa L.) during solid-state fermentation","volume":"154","author":"Wu","year":"2022","journal-title":"LWT Food Sci. Technol."},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"853","DOI":"10.1016\/j.foodchem.2004.05.060","article-title":"Sorghum fermentation followed by spectroscopic techniques","volume":"90","author":"Correia","year":"2005","journal-title":"Food Chem."},{"key":"ref_63","doi-asserted-by":"crossref","first-page":"110398","DOI":"10.1016\/j.foodres.2021.110398","article-title":"The potential of fermentation on nutritional and technological improvement of cereal and legume flours: A review","volume":"145","author":"Heredia","year":"2021","journal-title":"Food Res. Inter."},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"215","DOI":"10.1016\/j.lwt.2016.12.046","article-title":"Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features","volume":"78","author":"Lorusso","year":"2017","journal-title":"LWT Food Sci. Technol."},{"key":"ref_65","doi-asserted-by":"crossref","first-page":"104953","DOI":"10.1016\/j.jfca.2022.104953","article-title":"The influence of high pressure processing and germination on anti-nutrients contents, in vitro amino acid release and mineral digestibility of soybeans","volume":"115","author":"Wu","year":"2023","journal-title":"J. Food Comp. Anal."},{"key":"ref_66","doi-asserted-by":"crossref","first-page":"362","DOI":"10.1016\/j.foodchem.2018.08.052","article-title":"Comparisons of nutritional constituents in soybeans during solid state fermentation times and screening for their glucosidase enzymes and antioxidant properties","volume":"272","author":"Lee","year":"2019","journal-title":"Food Chem."},{"key":"ref_67","doi-asserted-by":"crossref","first-page":"173","DOI":"10.1016\/j.foodchem.2018.07.003","article-title":"Comparative study of raw and germinated Chenopodium (Chenopodium album) flour on the basis of thermal, rheological, minerals, fatty acid profile and phytocomponents","volume":"269","author":"Jan","year":"2018","journal-title":"Food Chem."},{"key":"ref_68","doi-asserted-by":"crossref","unstructured":"Nemzer, B., and Al-Taher, F. (2023). Analysis of Fatty Acid Composition in Sprouted Grains. Foods, 12.","DOI":"10.3390\/foods12091853"}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/12\/22\/4133\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T21:23:23Z","timestamp":1760131403000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/12\/22\/4133"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2023,11,15]]},"references-count":68,"journal-issue":{"issue":"22","published-online":{"date-parts":[[2023,11]]}},"alternative-id":["foods12224133"],"URL":"https:\/\/doi.org\/10.3390\/foods12224133","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2023,11,15]]}}}