The Effect of Germination on Antinutritional Components, In Vitro Starch and Protein Digestibility, Content, and Bioaccessibility of Phenolics and Antioxidants of Some Pulses.

Food Sci Nutr · 2025 · PMC12061842 · PMID 40351369

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a decreasing trendno p-value reported

Other researchers also observed a decreasing trend in tannin content with germination for lentils (Liberal et al. 2024 ) and mung beans (Elobuike et al. 2021 ).

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