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<p>Legumes are recognized for their rich nutritional composition and proven health benefits, however, the superior nutritional quality attributed to their germinated stages requires systematic scientific validation. Therefore, this study evaluated and compared the nutritional profile, bioactive composition, and anti-nutritional factors in sprouts, microgreens, and boiled seeds of mung bean (<i>Vigna radiata</i> L.) and chickpea (<i>Cicer arietinum</i> L.). Nutritional quality was assessed by analyzing proximate composition, antioxidant capacity, mineral content, and anti-nutritional factors, while structural changes were evaluated using FTIR spectroscopy. Significant differences (<i>p</i> &lt; 0.05) were observed across growth stages and processing methods. Microgreens exhibited the highest protein content (66% increase in mung bean and 72.4% in chickpea compared to raw seeds), whereas boiling led to protein reductions of 10% and 21.4%, respectively. Carbohydrate content declined significantly (<i>p</i> &lt; 0.05) in sprouts and microgreens due to germination but increased in boiled seeds. Microgreens exhibited the highest antioxidant activity (DPPH: 76.58% in mung bean and 75.53% in chickpea) along with increased mineral content and a marked reduction in anti-nutritional factors such as tannins, saponins, polyphenols, and phytic acid. Fourier-Transform Infrared (FTIR) analysis confirmed structural modifications in carbohydrates, proteins, and lipids during sprouting and microgreen development. Overall microgreens demonstrate the superior nutritional and bioactive profiles, highlighting their potential as a functional food with greater health benefits than traditionally consumed boiled or sprouted legumes.</p>

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Microgreens as a sustainable plant-based functional food to improve nutritional quality and bioactive potential of legumes

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年5月5日

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  • Lohit Singh,
  • Rekha Kumari Meena,
  • Anusree Sobhanan,
  • Sunil Pareek,
  • Himadri Shekhar Roy

摘要

Legumes are recognized for their rich nutritional composition and proven health benefits, however, the superior nutritional quality attributed to their germinated stages requires systematic scientific validation. Therefore, this study evaluated and compared the nutritional profile, bioactive composition, and anti-nutritional factors in sprouts, microgreens, and boiled seeds of mung bean (Vigna radiata L.) and chickpea (Cicer arietinum L.). Nutritional quality was assessed by analyzing proximate composition, antioxidant capacity, mineral content, and anti-nutritional factors, while structural changes were evaluated using FTIR spectroscopy. Significant differences (p < 0.05) were observed across growth stages and processing methods. Microgreens exhibited the highest protein content (66% increase in mung bean and 72.4% in chickpea compared to raw seeds), whereas boiling led to protein reductions of 10% and 21.4%, respectively. Carbohydrate content declined significantly (p < 0.05) in sprouts and microgreens due to germination but increased in boiled seeds. Microgreens exhibited the highest antioxidant activity (DPPH: 76.58% in mung bean and 75.53% in chickpea) along with increased mineral content and a marked reduction in anti-nutritional factors such as tannins, saponins, polyphenols, and phytic acid. Fourier-Transform Infrared (FTIR) analysis confirmed structural modifications in carbohydrates, proteins, and lipids during sprouting and microgreen development. Overall microgreens demonstrate the superior nutritional and bioactive profiles, highlighting their potential as a functional food with greater health benefits than traditionally consumed boiled or sprouted legumes.