# 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  
### Sensory Characteristics  
Numerous studies have shown that germination has beneficial effects on the nutritional profile of the seeds subjected to this process. It is a low-cost and an effective technology to improve the nutritional quality of vegetables, by its antioxidant capacity, digestibility of proteins, by increasing its vitamin C and E content and by reducing its anti-nutritional factors [37]. [PERSON] et al. [36] showed that the germination process had the effect of changing the flavor characteristics of seeds as lupine and soybean ones. Thus, they showed that after the germination process, the amount of volatile organic compounds such as 2-methylbutanal and dimethyltrisulfite increased, which had the effect of intensifying the seeds' flavor. At the same time, the sweet taste of the seeds was also intensified.  
[PERSON] et al. [38] have shown that in the case of the chickpea, the changes in the flavor profile became undesirable after a period of 4 days when the seeds were subjected to the germination process. It seems that a longer period of germination intensifies the specific flavor of beans in the case of lentils and chickpeas, and in the case of the chickpea the specific flavor of beans decreased and unpleasant aromas appeared. Additionally, the study showed that the aroma profile of the lentil and pea, after germination, was similar, and in the case of the chickpea flour the specific flavor of beans decreased, and unpleasant aromas appeared. The study of changes in the flavor profile during the germination process is desirable to successfully achieve the improvement of the nutritional profile of the seeds, without adversely affecting their flavor.  
In general, with the increasing period of the germination time, the sensory profile of the cereals/legumes subjected to the germination process became more and more pronounced. [PERSON] et al. [39] highlighted that the specific smell of beans became more pronounced in the case of chickpeas, lentils and peas, with the increase in the period in which the legumes were subjected to the germination process. They showed that three compounds involved in the formation of the sensory profile decreased in concentration with increasing germination time. This is due to the fact that germination degrades the endosperm, favoring the elimination of flavor compounds. A solution to reduce the specific aroma of beans would be the addition of antioxidants in the germination process.  
[PERSON] et al. [40] reported that the seeds' germination increased the amount of phenolic compounds and dietary fiber of the seeds, affecting its taste. These results were in agreement with those reported by [PERSON] et al. [41] which concluded that phenolic compounds influenced the bread sensory quality in a significant way, taste being one of the main characteristics affected by them. They also concluded that -break samples with a high quantity of phenolic compounds presented a more astringent taste than the control sample. However, according to [PERSON] et al. [42] it seems that the dietary fiber did not affect in such a significant way the taste of the bread samples and therefore it may be concluded that the phenolic compounds has a higher impact on bread taste than the dietary fibers.