An evaluation of germinating beans as a source of vitamin C in refugee foods

The effects of cooking and germination on the vitamin C content of beans and pulses rationed to refugee communities with vitamin C deficiency were evaluated. The vitamin C content of different legumes was examined after germination in light and dark using high-pressure liquid chromatography. Results showed that there was a considerable increase in vitamin C concentrations among several species of pulses following germination in both light and dark after cooking. This increase in vitamin C quantities differed significantly between species.