Enhancing nutritional value of Italian legumes: An NMR metabolomics study of malting process effects

Malting, a traditional grain processing technique, was applied to three Italian legume varieties: Gradoli Purgatory beans, Solco Dritto chickpeas, and Onano lentils. NMR-based metabolomics was employed to investigate the malting-induced biochemical changes. A significant reduction in antinutritional raffinose family oligosaccharides was observed, coupled with increased levels of simple sugars (sucrose and glucose) and free amino acids. Malted pulses also exhibited increased levels of acetate, formate, and nucleotides, suggesting specific enzymatic activation during malting. Additionally, malting led to elevated levels of saturated fatty acids and a decrease in certain phospholipid head groups, such as glycerophosphorylcholine and glycerophosphorylethanolamine. These metabolic transformations highlight the potential of malting to enhance the nutritional value and digestibility of legumes.