Effect of cooking and germination on bioactive compounds in pulses and their health benefits

Abstract Pulses supply many bioactive substances, such as enzyme inhibitors, lectins, phytates and phenolic compounds. Phenolic compounds are found in minor amounts in food but have significant metabolic and/or physiological effects. Enzyme inhibitors can diminish protein digestibility, and lectins can reduce nutrient absorption, but both have little effect after cooking. Because bioactive compounds can be beneficial or adverse, depending on the processing conditions, an assessment of their various physiological effects is necessary to determine whether they should be preserved or eliminated. Pulses are normally consumed after processing, which not only improves the palatability of foods but also increases the bioavailability of nutrients and bioactive compounds. Recent findings from the literature published within the last 10 years about the effect of cooking and germination is compiled and summarized.