Multi-frequency ultrasound enhances physicochemical and functional properties of germinated lentil flour

Key Points

• Germinated lentil flour shows enhanced physicochemical and functional properties after treatment.
• Specifically, ultrasound treatment improved the protein solubility and water absorption capacity.
• Analysis involved using multi-frequency ultrasound to optimize lentil flour characteristics.
• These findings suggest enhanced nutritional quality for food products using lentil flour.