Exploring Sainfoin (Onobrychis viciifolia) Seed Flour as a Sustainable Plant-Based Food: Germination-Induced Changes in Nutritional Quality, Anti-Nutritional Factors, Phenolic Content, Bioaccessibility, and In Vitro Toxicity

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dc.contributor.authorKaya, Havva Polat
dc.contributor.authorGungor, Sevde Nur
dc.contributor.authorTuncel, Nese Yilmaz
dc.contributor.authorSakarya, Fatma Betul
dc.contributor.authorAndac, Ali Emre
dc.contributor.authorOzkan, Gulay
dc.contributor.authorCapanoglu, Esra
dc.date.accessioned2026-02-03T12:03:18Z
dc.date.available2026-02-03T12:03:18Z
dc.date.issued2025
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractBackground and Objectives: Sainfoin is a drought-resistant perennial plant mainly used as animal feed, but its seeds remain underexplored as a food source. This study investigates the effects of germination on the nutritional quality of dehulled sainfoin seeds. Specifically, it examines changes in proximate composition, antinutrients (hydrocyanic acid, tannins, phytates, saponins, and trypsin inhibitors), in vitro starch digestibility, phenolic content, antioxidant capacity, and cytotoxicity. Findings: Germination significantly increased crude protein (up to 45%) and fat (up to 10%) contents. Despite low total starch (similar to 7%), 45-h germination reduced total digestible starch while increasing rapidly digestible starch. Antinutrient levels decreased significantly-tannins by 57%, phytates by 30%, saponins by 40%, and trypsin inhibitors by 29%-with the exception of hydrocyanic acid. Although total phenolics, flavonoids, and antioxidant capacity declined, their bioaccessibility improved. No cytotoxic effects were observed in either raw or germinated seeds. Conclusions: Germination improved the nutritional profile of sainfoin seeds by increasing protein and fat contents, while reducing most antinutrients. Despite a decrease in antioxidant levels, their bioaccessibility was enhanched. The absence of cytotoxic effects further supports the potential application of germinated sainfoin seeds in human nutrition. Significance and Novelty: Although few studies have focused on the green form of sainfoin, which is commonly used as livestock feed, this study reveals that sainfoin seeds offer substantial potential as food, with germination emerging as a simple and effective approach to improving their nutritional properties.
dc.description.sponsorshipCanakkale Onsekiz Mart University Scientific Research Unit
dc.description.sponsorshipThis work was supported by the Canakkale Onsekiz Mart University Scientific Research Unit.
dc.identifier.doi10.1002/cche.10895
dc.identifier.endpage776
dc.identifier.issn0009-0352
dc.identifier.issn1943-3638
dc.identifier.issue4
dc.identifier.scopus2-s2.0-105009768769
dc.identifier.scopusqualityQ2
dc.identifier.startpage766
dc.identifier.urihttps://doi.org/10.1002/cche.10895
dc.identifier.urihttps://hdl.handle.net/20.500.12428/35014
dc.identifier.volume102
dc.identifier.wosWOS:001522631200001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofCereal Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20260130
dc.subjectantinutrients
dc.subjectbioaccessibility
dc.subjectgermination
dc.subjectphenolics
dc.subjectsainfoin seed flour
dc.subjecttoxicity
dc.titleExploring Sainfoin (Onobrychis viciifolia) Seed Flour as a Sustainable Plant-Based Food: Germination-Induced Changes in Nutritional Quality, Anti-Nutritional Factors, Phenolic Content, Bioaccessibility, and In Vitro Toxicity
dc.typeArticle

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