# 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 main purpose of using the germinated seeds or of the flour obtained from them in the recipes of the food manufacture products is, as we mentioned above, the improvement of the nutritional characteristics of foodstuffs. The germination process leads, along with the physical changes of the seeds, to improvements in their nutritional profile. For example, studies have shown that the germination process influences the fat content of the seeds. Thus, [PERSON] et al. [39] concluded that the decrease in the fat content might be due to the increase in lipolytic activity during the germination process. Thus, lipid compounds are hydrolyzed to ensure seed development. However, reducing the amount of fat depends on the species undergoing the germination process. Some studies show that the ash content increased during the germination process, in the case of amaranth and rice. This was due to the decrease in the amount of soluble solid substances (such as starch and different types of sugars). Germination does not significantly affect the carbohydrate content, seeming that the amylose content decreases and the total sugar content increases. Due to the fact that by the germination process, the nutritional characteristics of seeds are improved, the germinated seeds can be successfully used in bakery products [18]. [PERSON] et al. [43] concluded that the germination process, in the case of soybeans, increases the content of free amino acids, sugars, phenolic compounds and its antioxidant potential. After 32 h of germination, the maximum antioxidant capacity was highlighted. The antioxidant capacity began to increase after 8 h of germination. Thus, it demonstrated the possibility of using germinated soy beans for the development of innovative foods with special properties, such as soy milk. In the case of buckwheat seeds, germination has been shown to increase the total content of flavonoids, amino acids and reducing sugars. In contrast, the total protein and sugar content increased. At the same time, the content of vitamin C and B\({}_{1}\) decreased. In the case of vitamins B\({}_{2}\) and B\({}_{6}\) there were no significant changes. Moreover, the value of the free radical-scavenging activities increased due to the increase in its antioxidant activity [44]. Lentil, soybean, lupine and beans flour are increasingly used to improve the nutritional properties of food. For this reason, current studies often highlight the effect of their germination, in order to see the possibilities of improving the sensory profile of food through germination. Lentils are a legume whose consumption has been shown to have many health benefits, including reducing the risk of cancer due to its content in anticarcinogenic substances such as lectins, glycosidic saponins, bioactive peptides which include protease inhibitors, fermentable fibers and oligosaccharides. The high polyphenol content in lentils has anti-tumor action. [45]. Lentil are of high interest to be incorporated into various foods because it contains no gluten. It has a high protein content, namely 30.65 g/100 g. This content increased during germination to 33.60 g/100 g. The total starch content in the case of lentils germinated decreased during this process. At the same time, the germination process had the effect of increasing the viscosity of the lentil flour to a value of 1061 cP even after the first 2 days of germination. After germination, the water absorption capacity was highly improved. In the case of lentils, the following changes were noticed after six days of germination: an increase in the amount of ash and a decrease in the amount of starch, lipids and amylose. The decrease in the amount of starch is due to the release of enzymes from the outer shell of seed (\(\alpha\)-amylase, glucosidase, dextranase) and from endosperm (\(\beta\)-amylase). The presence of hydrolytic enzymes causes the starch conversion to oligosaccharides or monosaccharides, which, leads to a decrease in the amount of starch.