# Perspectives on the Use of Germinated Legumes in the Bread Making Process, A Review
## 3 Germination Changes on the Sensory and Nutritional Characteristics of the Seeds
### Nutritional Characteristics
For example, the contents of threosine, lysine, leucine, valine and isoleucine increased after 24 h of germination, and in the case of some of them their contents decreased with increasing germination time to 48 h. The highest increase was in the case of lysine [54]. However, studies have shown that only the germination of chickpeas in optimal conditions leads to the nutritional improvement of chickpeas. Thus, the monitoring of the temperature and germination time is absolutely necessary in order to achieve the desired nutritional improvement. A study carried out by [PERSON] et al. [55] concluded that the optimal parameters for the germination process in the case of chickpeas were: 27.5-35 \({}^{\circ}\)C and 125-240 h. The parameters of the germination process in which the nutritional compounds considered (polyphenol content, the total content of flavonoids, antioxidant activity) recorded the highest values were of 33.7 \({}^{\circ}\)C and 171 h. Under these conditions, it was shown that the content of dietary fiber significantly increased in the case of chickpeas. Moreover, after the germination process, a significant increase in ferulic and ellagic acids was noticed, which have antioxidant effects. At the same time, the germination conducted led to a significant increase in protein content (germination took place at 33.7 \({}^{\circ}\)C for 171 h) [55]. The increase in protein content has been attributed to the loss of dry matter, especially in carbohydrates, during the process of seed respiration during germination. In addition, a decrease in lipid content was observed, due to its consumption as an energy source in the germination process [56]. Another legume that occupies a special place among vegetarians is soy. At the same time, soy consumption has various health benefits. [PERSON] and [PERSON] [57] have shown that isoflav from soy contents are nonsteroidal phytoestrogenic and antioxidative diphenolic compounds that have a positive role in preventing diseases such as osteoporosis, cardiovascular disease, postmenopausal syndrome [57, 58]. Soy protein is also an important source of amino acids [59]. A study by [PERSON] and [PERSON] [60] indicated that the content of soy phenolic constituents is significantly influenced by germination time and temperature. The germination process changes the structure of the polysaccharide wall of the seed cell wall. [PERSON] et al. [61] studied the influence of the germination process on soybean fibers and showed that the total content of dietary fiber (soluble and insoluble) increased significantly compared to unperminated seeds. Thus, the germination process can be used as a method to improve the dietary fiber content of soybeans, this having favorable health implications. In the case of soybeans, it has also been shown that the germination process leads to a significant increase in the content of phenols and flavonoids. Its maximum amount was determined at seven days of germination [62]. Regarding green soybeans, after germination, there was a decrease of 14% in protein, 37% in lipids, 22% in carbohydrates and 16% in ash, according to a study by [PERSON] and [PERSON] [63]. Furthermore, in some studies, following the germination of soybean seeds, there was a decrease in lipid content and the activity of lipoxygenase-1 and lipoxygenase-3. The variation of the last two depended on the germination time. The longer the germination time, the lower their value was due to the degradation of lipoxygenase which plays an important role in the oxidation of unsaturated fatty acids, such as linoleic, linoleic, arachidonic. Following germination, the content of trypsin inhibitors also decreased. They played an important role in decreasing the digestibility of proteins by inactivating trypsin. The highest decrease in trypsin inhibitors was recorded after two days of germination [64]. At the same time, it has been shown that the germination process has the effect of reducing the glycemic index.