Enhancements of antioxidant activity and mineral solubility of germinated wrinkled lentils during fermentation in kefir

The aims of this study were to (1) compare dietary fibers (soluble and insoluble), phenolic contents and antioxidant activity (AA) in germinated (GL) and non-germinated wrinkled lentils (NGL) and (2) evaluate phenolic contents, AA and mineral solubility in kefir beverage supplemented with GL and NGL during fermentation. Total dietary fiber (TDF) in NGL (28.0 ± 2.6 g/100 g) was significantly (P < 0.05) higher than GL (17.4 ± 0.4 g/100 g). Both GL and NGL contained more insoluble dietary fiber than soluble dietary fiber. The AA of GL was ∼13% higher than NGL. Kefirs with GL and NGL had more bacterial activity and acidity (1.22 ± 0.06% and 1.18 ± 0.05%, respectively). Fermentation of kefir supplemented with GL or soluble or insoluble dietary fiber from GL increased calcium solubility up to 10