# 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
The starch amount was reduced from 41.02 g/100 g to 34.96 g/100 g, after six days of germination, according to a study by [PERSON] et al. [46]. The decreases in the amount of lipids content are due to their use by the seeds during the development process. Thus, it was noted that during germination, triglyceride is hydrolyzed by enzymes to release fatty acids. They will be oxidized at the level of the cytosol and mitochondria to release the energy needed in the germination process [47]. [PERSON] and [PERSON] [48] also have highlighted that the germination of lentil seeds at a temperature of 25 \({}^{\circ}\)C for 3-6 days, in dark conditions, leads to a decrease in lipid content. In relation to the lentil flour properties, some changes due to the germination process were also reported. The viscosity of lentil flour increased after three days of germination. After the germination time continued, the viscosity registered a downward trend [49]. This may be due to the fact that the enzymes had hydrolyzed a significant amount of amylose and amylopectin, which resulted in the beginning of a damaged network starch. This also could lead to an increase in the starch digestibility [50]. Studies have shown that germination improves the water absorption capacity of lentil flour, namely the flour ability to absorb water, after 2-4 days of germination. This is probably explained by the macronutrient structural changes, but also by the fact that the starch in the germinated seeds changes its structure. At the same time, during the germination process the amount of melatonin in lentil's increases. This increase occurs with the increase in root size [37]. Therefore, it seems that the germination process significantly improves lentil's nutritional characteristics, such as its antioxidant capacity, leading to the obtaining of an ingredient with a functional role which may be used to obtain innovative and functional food products. Taking into account that lentil is a gluten-free legume, it could be also successfully used to obtain foodstuffs for people suffering from celiac disease [46]. Another legume that is of interest in the food industry because it has special properties for improving human health is chickpeas. Recently, there has been a special interest in chickpeas because they are an ideal source of proteins, fibers, carbohydrates as well as minerals and thus help maintain a balanced diet. For vegetarians, chickpeas are an ideal source of proteins. Moreover, the content of allergens from it is low. At the same time, chickpeas could be considered an alternative to soy. Studies have shown an in vitro digestibility for chickpeas between 48% and 89.01%, higher than for soybeans and beans [51]. In the case of chickpeas, germination has been shown to increase the total flavonoid content, polyphenic compounds that have antioxidant action. The total flavonoid content increases after germination, from 0.22 to 0.42 g/kg, at a germination temperature of 30 \({}^{\circ}\)C. At a germination temperature of more than 10 \({}^{\circ}\)C, the total flavonoids content was 0.38 g/kg. Thus, it can be concluded that the germination temperature influences the increase in the flavonoid content. This increase depends on the seed response to different stressors, biotic and abiotic [52]. However, the change in the total flavonoid content during germination is different for each type of seed. This change is based on the seed characteristics, the class of which it belongs to and their hardness [53]. Chickpea germination, as outlined by studies to date, does not significantly influence its content in proteins, lipids, fiber, ash and carbohydrates. However, this process increases the amount of ascorbic acid. This content increases from 1.9 mg/100 g to 9.4 mg/100 g (after a germination period of 24 h) and to 15.6 mg/100 g (after a germination period of 48 h). At the same time, an increase in some essential amino acids was noticed after germination.