Evaluation of enzymatic and non-enzymatic antioxidant potential of sprouted indigenous legumes from Pakistan

Germination of seeds is a complex process linked to various molecular and biochemical changes that increase the nutritional value. This research has studied impact germination on enzymatic non-enzymatic antioxidant activities five domestic staple legumes from Pakistan: chickpea, mung bean, soybean, lentil, peanut. The maximum moisture content was recorded for i.e., 11.7 ± 0.05 g 100 g−1 followed by peanut, bean as 9.65 0.02, 8.07 0.01, 7.6 7.31 0.01 g−1, respectively. overall augmentation in catalase activity during (days 1 4) lentils, 76.22%, ascorbate peroxidase peanuts, 62.09%. soybean showed clear difference 1st 4th days peroxide among all selected with 37.29% increase. A change superoxide dismutase noticed bean. also had highest variation total flavonoid contents, while phenolic contents were higher chickpea. radical scavenging varied ascorbic acid soybeans. Among legumes, non-germinated chickpeas lower DPPH value, 1.15 0.03%, whereas value observed lentils (69.84 0.05%). Thus, incorporation ready-to-eat (RTE) germinated high would be contemporary addition everyday meal.