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Changes in the nutritive value of germinated mung beans (Phaseolus aereus) and lentils (Lens esculenta) were studied. Water, energy, protein, amino acids, vitamins B 2 and C, iron and zinc contents increased with germination. The possible use of these germinated seeds for human consumption was determined by sensory evaluation.
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Kavas et al. (1991) studied this question.
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