Nutritional composition, bioactivity, starch characteristics, thermal and microstructural properties of germinated pigeon pea flour

There is an increase in the use of adoptable bioprocessing methods for the development of high-quality pulse ingredients. This study investigated the nutritional composition, physicochemical, bioactivity, in vitro digestibility, functional, pasting, thermal and colour characteristics of germinated (24–72 h) pigeon pea. Germination increased (p ≤ 0.05) protein, dietary fiber, calcium, iron, zinc, vitamins B, vitamin C (1.25–8.46 mg/100 g), resistant starch, protein digestibility (72.30–82.66 g/100 g), total phenolic content, antioxidant activities and most amino acids. Phytic acid, tannin and trypsin inhibitor activity decreased significantly during germination. Germination also increased water absorption capacity, protein solubility, foaming capacity, emulsion stability and activity of the flours while bulk density decreased. Functional, pasting, thermal and color, properties of pigeon pea was modified following germination. This study demonstrated that short-term germination is a natural means for the development of functional pigeon pea flour to promote its application in the food industry. •Germination increased the resistant starch contents of pigeon pea flour.•Anti-nutrients decreased but vitamins and minerals increased during germination.•Germinated flours contained higher total phenols and antioxidant activities.•Amino acid, protein content and protein digestibility improved with germination.•Functional, pasting and thermal properties of the flour improved with germination.