In vitro digestibility and starch content, predicted glycemic index and potential in vitro antidiabetic effect of lentil sprouts obtained by different germination techniques

Abstract

The study focuses on changes in starch content and expected glycemic index (eGI) caused by different sprouting methods of lentil. On germination, a decrease was observed in total starch content (TS), α-amylase inhibitors activity (αAI) and eGI values. After elicitation, the highest TS content was determined in 3-day-old control sprouts (100.9 mg/gf.m.), whereas the lowest was in 4-day-old sprouts induced with 300 mM NaCl (57.8 mg/gf.m.). Resistant starch (RS) content was most effectively increased by induction with 600 mM mannitol. The highest eGI values were determined for 3-day-old sprouts induced with 300 mM NaCl, whereas the lowest were for 6-day-old sprouts induced with 100mM NaCl. In treated sprouts starch digestibility was connected with αAI activity and RS content. Sprouting conditions can modify starch content, its potential bioavailability and eGI values. Optimization of this process will allow for the maximum nutritional benefit.