Mechanistic insights of germination and autoclaving effects on Chickpea (Cicer arietinum L.) and Fava Bean (Vicia faba L.): Molecular, structural, and functional perspectives

The study explored the impact of processing techniques such as sprouting, autoclaving, and a combination of Sprouting and Autoclaving on physico-chemical properties, anti-nutritional factors (ANFs), amino acid composition of chickpea (CP) and fava bean (FB). Significant changes were observed in proximate composition, with sprouting generally enhanced protein content to 22.88% fava bean in and 22.91% in Chickpea. Autoclaving reduced ANFs. Sprouting of FB and CP notably improved protein content, reduced ANFs, while texture profile analysis (TPA) showed differences in hardness, adhesiveness, resilience. Autoclaved legumes became softer while sprouting influenced adhesiveness and springiness. Amino acid composition differed depending on processing method, with sprouting having a significant impact. Essential amino acid was higher in Sprouted Fava bean, Sprouted chickpea for about 37.52 g/100 gm and 37.79 g/100 gm respectively. Essential amino acid index (EAAI), Nutritional Index (NI), Amino acid scores (AAS), E/T (%) (Essential amino acid to Total amino acids), Scanned Electron Microscope (SEM), X-ray diffraction (XRD), Fourier Transform Infrared Spectroscopy (FTIR) were analyzed for legumes. The novelty of this study lies in its comprehensive evaluation of effects on sprouting, autoclaving, and combination on CP and FB, which has not been extensively explored in previous research, providing valuable insights for optimizing nutritional benefits. • Germination enhanced protein quality and reduced anti-nutritional factors. • Autoclaving softened texture and altered legume microstructure. • Combined treatment produced optimal nutritional and functional profiles. • Multi-analytical approach revealed links across structural and functional changes.