لخّصلي

In this study, the impacts of fermentation and germination on the functional, nutritional, and health quality attributes of samh seeds were evaluated.Germination and fermentation treatments can enhance the nutritional value of samh seeds by increasing their bioactive properties (TPC, TFC, phenolic compounds, and antioxidant activity), in vitro protein digestibility, protein efficiency ratio, and total essential amino acids and reducing antinutritional factors (tannin and phytate), carbohydrate content, and glycemic index.Samh seeds are rich in bioactive compounds, protein, essential amino acids, and unsaturated fatty acids and could be deliberated as a promising candidate for developing functional foods.However, it reduced the moisture, non-essential amino acids, and total unsaturated fatty acids of the samh seeds.

In this study, the impacts of fermentation and germination on the functional, nutritional, and health quality attributes of samh seeds were evaluated. Samh seeds are rich in bioactive compounds, protein, essential amino acids, and unsaturated fatty acids and could be deliberated as a promising candidate for developing functional foods. Germination and fermentation treatments can enhance the nutritional value of samh seeds by increasing their bioactive properties (TPC, TFC, phenolic compounds, and antioxidant activity), in vitro protein digestibility, protein efficiency ratio, and total essential amino acids and reducing antinutritional factors (tannin and phytate), carbohydrate content, and glycemic index. In addition, both processes could also improve the functional characteristics of samh seeds by their increasing oil absorption capacity (OAC), water absorption capacity (WAC), foaming capacity, and swelling power. Germination also enhanced the nutritional quality of the samh seeds by increasing potassium, zinc, phosphorous, and oleic and unsaturated fatty acids and reducing fat content, palmitic acid, and total saturated fatty acids. Fermentation also enhanced the nutritional quality of samh seeds by increasing protein, calcium, magnesium, sodium, phosphorous, iron, zinc, palmitic acid, and total saturated fatty acids. However, it reduced the moisture, non-essential amino acids, and total unsaturated fatty acids of the samh seeds. Overall, samh seeds are a rich source of nutrients and bioactive compounds, which are mostly enhanced by germination and fermentation processes. Fermented and/or germinated samh seeds can be used in food applications as nutritious and functional food, adding more value to these underutilized wild plant seeds.