Composition and Lipid Profile of Pea and Bean Grains during Sprouting

Introduction: According to modern concepts, a balanced diet for a healthy person requires not only high-quality protein, micro- and macronutrients, but also essential fatty acids. The grain of peas and beans represents an affordable alternative to animal protein, contains a minimal amount of fat, however, its biological value is due to a high content of indispensable polyunsaturated fatty acids. To obtain plant dispersion from pea and bean grain for its further use in the technology of "dairy alternatives" segment products, the sprouting process was used, which, among other things, may alter the fatty acid composition and lipid profile of the grain.

Purpose: Investigate the impact of the sprouting process on the fatty acid composition and lipid profile of pea and bean grain.

Materials and Methods: The fatty acid composition and lipid profile of pea grain varieties selected by Bashkir Research Institute of Agriculture of Ufa Scientific Center of the Russian Academy of Sciences (Chishminsky 95, Chishminsky 229, In Memory of Khangildin) and bean varieties selected by Omsk State Agrarian University (Omichka and Lukerya) were studied before and after sprouting. Lipids from pea and bean grain of the studied varieties were extracted using the Folch method. The qualitative and quantitative fatty acid composition of grain lipids was determined by gas chromatography, triglycerides were identified by MALDI-TOF, and the fatty acid composition of triglycerides was determined by gas chromatography-mass spectrometry.

Results: It was found that the content of triglycerides in the grain of peas and beans of the studied varieties ranges from 53.20 to 55.74 % and from 56.56 to 57.73 % of the total amount of lipids, respectively. Residues of unsaturated fatty acids and glycerol, except for peas of the Chishminsky 95 variety, were identified in the triglycerides of all studied varieties. In all studied varieties of peas and beans, palmitic, stearic, linoleic, α-linolenic, and oleic acids have the largest specific weight. The dominant polyunsaturated fatty acid for all studied varieties of peas is linoleic, for bean varieties α-linolenic. It was found that the lipids of pea grain of the In Memory of Khangildin variety and bean of the Omichka variety have the highest physiological value, due to the higher content of polyunsaturated fatty acids, which are indispensable for humans. Also, during the study, it was found that as a result of sprouting, a qualitative and quantitative redistribution of fatty acids occurs, including in the triglycerides of the grain.

Conclusions: The increase in the content of polyunsaturated linoleic fatty acid achieved as a result of sprouting contributes to achieving increased food value of the grain. 

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