Effects of germination on nutritional value, total phenol content and antioxidant capacity of grains and legumes grown in Turkey

In this thesis study, the changes in the physicochemical properties of some grains and legumes grown in Turkey after being subjected to germination process were examined. Barley, wheat, corn, mung beans and green lentils supplied from the market germinated in the dark environment for 48 and 96 hours at 24±1°C. At the end of the germination process, carbohydrate, protein, lipid, dietary fiber, dry matter, ash, moisture, total phenol content, antioxidant capacity and color analyzes of the control group and sprouts were performed. As the grains absorbed the water, there was a decrease in the amount of dry matter in the range of 1.53%-9.41%. The amount of carbohydrates in cereals and legumes decreased by 2.54-18.77% with germination. While the total lipid content of grain sprouts decreased in the range of 12.48-37.9%, a significant increase in the lipid content of legume sprouts in the range of 32.91-38.81% was found. There was a significant increase of 3.84% in the total dietary fiber amount of only green lentils with germination. While fluctuations were experienced in grain proteins with sprouting, significant increases were observed in the protein content of legume sprouts in the range of 3.27-18.33%. While the total phenolic substance content of all grains increased statistically significantly with the germination process, the highest increase among the grains was shown by mung beans on the 4th day of germination. While the capacity of grains to reduce DPPH radical by germination decreased after 2 days, it increased on day 4 compared to day 2. As the germination time of legumes increased, the capacity to reduce the DPPH radical increased at a very high rate. When the color values of the grains were examined, it was seen that the L* value (brightness) of all the grains was reduced by germination. Only a significant decrease in the b* value of mung beans was observed. When the a* values of the grains were compared, it was observed that the a* value of all specimens except green lentils increased on the 4th day of germination. It was concluded that germination conditions should be optimized by considering the grain genotype in order to maximize the nutritional properties of grain and legume sprouts, the consumption of which is generally preferred as raw.