Comparative study on effects of adding germinated and non‐germinated legumes on bioactive components, antioxidant, textural and sensory characteristics of cereal flakes

The objective of this study was to prepare healthy breakfast cereal flakes through addition selected germinated legumes, namely, lentils (Lens culinaris), green gram (Vigna radiata), and black mungo). Flakes containing legumes were compared in terms bioactive compounds, texture, moisture content, sensory properties with made non-germinated legumes. It observed that higher polyphenols, flavonoids, flavonols, antioxidant activity a crispier more desirable texture. Moreover, shelf life evaluated on the basis content characteristics for 90 days. best storage ones as these low even after days storage, which is essential extending product. These legume also received scores characteristics. Incorporation can thus provide cheap snack people all ages.