References
- 1. Acar, Ö.Ç., Gökmen, V., Pellegrini, N., & Fogliano, V. (2009). Direct evaluation of the total antioxidant capacity of raw and roasted pulses, nuts and seeds. European Food Research and Technology, 229 (6), 961-969.10.1007/s00217-009-1131-z
- 2. Afify, A. E. M. M., El-Beltagi, H. S., El-Salam, S. M. A., & Omran, A. A. (2012). Biochemical changes in phenols, flavonoids, tannins, vitamin E, β-carotene and antioxidant activity during soaking of three white sorghum varieties. Asian Pacific Journal of Tropical Biomedicine, 2, 203–209.10.1016/S2221-1691(12)60042-2
- 3. Aguilera, Y., Díaz, M. F., Jiménez, T., Benítez, V., Herrera, T., Cuadrado, C., Martín-Pedrosa, M., & Martín-Cabrejas, M. A. (2013). Changes in nonnutritional factors and antioxidant activity during germination of nonconventional legumes. Journal of Agricultural and Food Chemistry, 61(34), 8120-8125.10.1021/jf402265223909570
- 4. Andersen, P. (2012). Challenges for under-utilized crops illustrated by ricebean (Vigna umbellata) in India and Nepal. International Journal of Agricultural Sustainability 10(2), 164-174.10.1080/14735903.2012.674401
- 5. Bepary, R., Wadikar, D., Neog, S., & Patki, P. (2016). Studies on physico-chemical and cooking characteristics of rice bean varieties grown in NE region of India. Journal of Food Science and Technology.
- 6. Boateng, J., Verghese, M., Walker, L. T., & Ogutu, S. (2008). Effect of processing on antioxidant contents in selected dry beans (Phaseolus spp. L.). LWT-Food Science and Technology, 41(9), 1541-1547.10.1016/j.lwt.2007.11.025
- 7. Doblado, R., Frías, J., & Vidal-Valverde, C. (2007). Changes in vitamin C content and antioxidant capacity of raw and germinated cowpea (Vigna sinensis var. carilla) seeds induced by high pressure treatment. Food Chemistry, 101(3), 918-923.
- 8. Frias, J., Miranda, M., Doblado, R., & Vidal-Valverde, C. (2005). Effect of germination and fermentation on the antioxidant vitamin content and antioxidant capacity of Lupinusalbus L. Multolupa. Food Chemistry, 92, 211-220.10.1016/j.foodchem.2004.06.049
- 9. Gujral, H. S., Angurala, M., Sharma, P., & Singh, J. (2011). Phenolic content and antioxidant activity of germinated and cooked pulses. International Journal of Food Properties, 14(6), 1366-1374.10.1080/10942911003672167
- 10. Gujral, H. S., Sharma, P., & Sharma, R. (2013). Antioxidant properties of sand roasted and steam cooked Bengal gram (Cicer arietinum). Food Science and Biotechnology, 22(1), 183-188.10.1007/s10068-013-0065-1
- 11. Handa, V., Kumar, V., Panghal, A., Suri, S. & Kaur, J. (2017). Effect of soaking and germination on physicochemical and functional attributes of horsegram flour. Journal of Food Science and Technology, 54(13), 4229-4239.10.1007/s13197-017-2892-1568600329184229
- 12. Jogihalli, P., Singh, L., Kumar, K., & Sharanagat, V. S. (2017). Physico-functional and antioxidant properties of sand-roasted chickpea (Cicer arietinum). Food Chemistry, 23(7), 1124-1132.10.1016/j.foodchem.2017.06.06928763959
- 13. Kakati, P., Deka, S. C., Kotoki, D., & Saikia, S. (2010). Effect of traditional methods of processing on the nutrient contents and some antinutritional factors in newly developed cultivars of green gram [Vigna radiata (L.) Wilezek] and black gram [Vigna mungo (L.) Hepper] of Assam, India. International Food Research Journal, 17(2), 377-384.
- 14. Kalpanadevi, V., & Mohan, V. R. (2013). Effect of processing on antinutrients and in vitro protein digestibility of the underutilized legume, Vigna unguiculata (L.)Walp subsp. unguiculata. LWT-Food Science and Technology, 51(2), 455-461.10.1016/j.lwt.2012.09.030
- 15. Kamtekar, S., Keer, V., & Patil, V. (2014). Estimation of phenolic content, flavonoid content, antioxidant and alpha amylase inhibitory activity of marketed polyherbal formulation. Journal of Applied Pharmaceutical Science, 4(09), 061-0.65.
- 16. Kaur, D., & Kapoor, A. C. (1990). Some antinutritional factors in rice bean (Vigna umbellata): effects of domestic processing and cooking methods. Food Chemistry, 37(3), 171-179.10.1016/0308-8146(90)90135-Q
- 17. Khandelwal, S., Udipi, S. A., & Ghugre, P. (2010). Polyphenols and tannins in Indian pulses: Effect of soaking, germination and pressure cooking. Food Research International, 43(2), 526-530.10.1016/j.foodres.2009.09.036
- 18. Khang, D., Dung, T., Elzaawely, A., & Xuan, T. (2016). Phenolic profiles and antioxidant activity of germinated legumes. Foods, 5(2), 27.10.3390/foods5020027530234328231122
- 19. Khattab, R. Y., & Arntfield, S. D. (2009). Nutritional quality of legume seeds as affected by some physical treatments 2. Antinutritional factors. LWT-Food Science and Technology, 42(6), 1113-1118.10.1016/j.lwt.2009.02.004
- 20. Khyade, V.B., & Jagtap, S. G. (2016). Sprouting exert significant influence on the antioxidant activity in selected pulses (Black Gram, Cowpea, Desi Chickpea and Yellow Mustard). World Scientific News, 35, 73-86.
- 21. Kim, H. G., Kim, G. W., Oh, H., Yoo, S. Y., Kim, Y. O. & Oh, M. S. (2011). Influence of roasting on the antioxidant activity of small black soybean (Glycine max L. Merrill). LWT-Food Science and Technology, 44(4), 992-998.10.1016/j.lwt.2010.12.011
- 22. Lopez-Amorós, M. L., Hernández, T., & Estrella, I. (2006). Effect of germination on legume phenolic compounds and their antioxidant activity. Journal of Food Composition and Analysis, 19(4), 277-283.10.1016/j.jfca.2004.06.012
- 23. Luo, Y. W., Xie, W. H., Jin, X. X., Wang, Q., & Zai, X. M. (2013). Effects of germination and cooking for enhanced in vitro iron, calcium and zinc bioaccessibility from faba bean, azuki bean and mung bean sprouts. CyTA-Journal of Food, 11(4), 318-323.10.1080/19476337.2012.757756
- 24. Mir, S. A., Bosco, S. J. D., Shah, M. A., & Mir, M. M. (2016). Effect of puffing on physical and antioxidant properties of brown rice. Food Chemistry, 191, 139–146.10.1016/j.foodchem.2014.11.02526258713
- 25. Mugendi, J. B., Njagi, E. N. M., Kuria, E. N., Mwasaru, M. A., Mureithi, J. G., & Apostolides, Z. (2010). Effects of processing techniques on the nutritional composition and anti-nutrient content of mucuna bean (Mucunapruriens L.). African Journal of Food Science, 4(4), 156-166.
- 26. Nwafor, F. I., Egonu, S. N., Nweze, N. O., & Ohabuenyi, N. (2017). Effect of processing methods on the nutritional values and anti-nutritive factors of Adenanthera pavonina L.(Fabaceae) seeds. African Journal of Biotechnology, 16(3), 106-112.10.5897/AJB2016.15782
- 27. Okudu, H. O., & Ojinnaka, M. C. (2017). Effect of soaking time on the nutrient and antinutrient composition of Bambara groundnut seeds (Vigna subterranean). African Journal of Food Science and Technology. 8(2), 025-029.
- 28. Oulai, P., Lessoy, Z. O. U. E., Otchoumou, A., & Niamke, S. (2016). Study of roasting effect on nutritive and antioxidant properties of leafy vegetables consumed in northern côted’ivoire. Food and Environment Safety Journal, 13(3).
- 29. Rajurkar, N. S., & Hande, S.M. (2011). Estimation of phytochemical content and antioxidant activity of some selected traditional Indian medicinal plants. Indian Journal of Pharmaceutical Sciences, 73 (2), 146-151.10.4103/0250-474X.91574
- 30. Ranganna, S. (2016). Handbook of analysis and quality control for fruit and vegetable products. Tata McGraw-Hill Education.
- 31. Ranilla, L. G., Genovese, M. I., & Lajolo, F. M. (2009). Effect of different cooking conditions on phenolic compounds and antioxidant capacity of some selected Brazilian bean (Phaseolus vulgaris L.) cultivars. Journal of Agricultural and Food Chemistry, 57(13), 5734-5742.10.1021/jf900527v
- 32. Sadasivam, S., & Manickam, A. (2008). Anti-nutritional Factors.Pp- 212-220. In Biochemical Methods (3rd Ed.). New Age International Publishers.
- 33. Saikia, P., Sarkar, C. R., & Borua, I. (1999). Chemical composition, antinutritional factors and effect of cooking on nutritional quality of rice bean [Vigna umbellata (Thunb; Ohwi and Ohashi). Food Chemistry, 67(4), 347-352.10.1016/S0308-8146(98)00206-4
- 34. Segev, A., Badani, H., Galili, L., Hovav, R., Kapulnik, Y., Shomer, I., & Galili, S. (2011). Total phenolic content and antioxidant activity of chickpea (Cicerarietinum L.) as affected by soaking and cooking conditions. Food and Nutrition Sciences, 2(07), 724.
- 35. Segev, A., Badani, H., Galili, L., Hovav, R., Kapulnik, Y., Shomer, I., & Galili, S. (2012). Effects of baking, roasting and frying on total polyphenols and antioxidant activity in colored chickpea seeds. Food and Nutrition Sciences, 3(3), pp.369-376.10.4236/fns.2012.33053
- 36. Sharma, P., Gujral, H. S., & Singh, B. (2012). Antioxidant activity of barley as affected by extrusion cooking. Food Chemistry, 131, 1406-1413.10.1016/j.foodchem.2011.10.009
- 37. Shin, J. A., Heo, Y., Seo, M., Choi, Y., & Lee, K. T. (2016). Effects of cooking methods on the β-carotene levels of selected plant food materials. Food Science and Biotechnology, 25(4), 955-963.10.1007/s10068-016-0156-x604911230263360
- 38. Siah, S., Wood, J. A., Agboola, S., Konczak, I., & Blanchard, C. L. (2014). Effects of soaking, boiling and autoclaving on the phenolic contents and antioxidant activities of faba beans (Vicia faba L.) differing in seed coat colours. Food Chemistry, 142, 461-468.10.1016/j.foodchem.2013.07.06824001866
- 39. Sihag, M. K., Sharma, V., Goyal, A., Arora, S., & Singh, A. K. (2015). Effect of domestic processing treatments on iron, β-carotene, phytic acid and polyphenols of pearl millet. Cogent Food & Agriculture, 1(1), 1109171.10.1080/23311932.2015.1109171
- 40. Sinha, R., & Kawatra, A. (2003). Effect of processing on phytic acid and polyphenol contents of cowpeas [Vignaunguiculata (L) Walp]. Plant Foods for Human Nutrition, 58(3), 1-8.10.1023/B:QUAL.0000040322.01063.d4
- 41. Sood, M., & Malhotra, S. R. (2002). Effects of processing and cooking on ascorbic acid content of chickpea (Cicer arietinum L) varieties. Journal of the Science of Food and Agriculture, 82(1), 65-68.10.1002/jsfa.1001
- 42. Sritongtae, B., Sangsukiam, T., Morgan, M. R., & Duangmal, K. (2017). Effect of acid pretreatment and the germination period on the composition and antioxidant activity of rice bean (Vigna umbellata). Food Chemistry, 227, 280-288.10.1016/j.foodchem.2017.01.10328274433
- 43. Stuart, B. H. (2004). Infrared spectroscopy: fundamentals and applications. Wiley, Hoboken10.1002/0470011149
- 44. Suryanti, V., Marliyana, S. D. & Putri, H. E. (2016). Effect of germination on antioxidant activity, total phenolics,[Beta]-carotene, ascorbic acid and [alpha]-tocopherol contents of lead tree sprouts (Leucaena leucocephala (lmk.) de Wit). International Food Research Journal, 23(1), p.167.
- 45. Tajoddin, M., Manohar, S., & Lalitha, J. (2014). Effect of soaking and germination on polyphenol content and polyphenol oxidase activity of mung bean (Phaseolus aureus L.) cultivars differing in seed color. International Journal of Food Properties, 17(4), 782-790.10.1080/10942912.2012.654702
- 46. Tomer, S., Chauhan, G., Das, A., & Verma, M. R. (2018). Comparative evaluation on phenolic content and antioxidant activity of legume sprouts as affected by various solvents for application in livestock products. International Journal of Current Microbiology and Applied Sciences, 7(5), 3388-3398.10.20546/ijcmas.2018.705.396
- 47. Xu, B., & Chang, S. K. (2008). Effect of soaking, boiling, and steaming on total phenolic contentand antioxidant activities of cool season food legumes. Food Chemistry, 110 (1), 1-13.10.1016/j.foodchem.2008.01.04526050159
- 48. Yang, H. W., Hsu, C. K., & Yang, Y. F. (2014). Effect of thermal treatments on anti-nutritional factors and antioxidant capabilities in yellow soybeans and green cotyledon small black soybeans. Journal of the Science of Food and Agriculture, 94(9), 1794-1801.10.1002/jsfa.649424282146
- 49. Yasmin, A., Zeb, A., Khalil, A. W., Paracha, G. M. U. D., & Khattak, A. B. (2008). Effect of processing on anti-nutritional factors of red kidney bean (Phaseolus vulgaris) grains. Food and Bioprocess Technology, 1(4), 415-419.10.1007/s11947-008-0125-3
- 50. Zhang, B., Deng, Z., Tang, Y., Chen, P. X., Liu, R., Ramdath, D. D., Liu, Q., Hernandez, M., & Tsao, R. (2014). Effect of domestic cooking on carotenoids, tocopherols, fatty acids, phenolics, and antioxidant activities of lentils (Lens culinaris). Journal of Agricultural and Food Chemistry, 62(52), 12585-12594.10.1021/jf504181r25474757