CHAPTER 8:Obtaining, Chemically Characterizing and Nutritionally Evaluating Seasonal Legume Sprouts as a Feed Alternative

The use of biological processes, such as germination, which manage to reduce the content of antinutritional factors (ANFs) and enhance the nutritive value of legume grains, may constitute a feed production choice for small farmers, family and backyard agriculture. The results presented here deal with obtaining, chemically characterizing, and nutritionally evaluating seasonal legume sprouts as a feed alternative. Changes during germination were studied as to physical characteristics, chemical composition, amino acid profile, and ANF content. Moreover, the biochemical and physiological effect caused by germinated and non-germinated grains was determined in rats as an experimental model and in broilers as a species of economic interest. The results proved that changes during germination vary according to species and germination variant. Germination provoked favorable changes in protein and carbohydrate ratios, an increase in total dietary fiber, improved insoluble/soluble dietary fiber ratio, an increase in available starch content, and a decrease in α-galactosides content, as well as an increase in total soluble sugars. Besides, the balance of amino acids and their nutritional quality were enhanced and the ANFs were reduced. The bioactive phenolic compounds and antioxidant activity rose, which proves the potential of these legume sprouts for animal feeding and as a possible ingredient in the formulation of human feed of high added value.