Abstract

Germination is complex process during which the seed must quickly recover physically from maturation drying resume a sustained intensity of metabolism, complete essential cellular events to allow for the embryo to emerge, and prepare a subsequent seeding growth. Legumes consumed after processing and germination are most economical food. This process is also an appropriate low cost low technology option for household processing in lesser developed countries. It causes important changes in the biochemical, nutritional and sensory characteristics of products and it enhances the nutritional value and increases protein digestibility.

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