In vitro digestibility and starch content, predicted glycemic index and potential in vitro antidiabetic effect of lentil sprouts obtained by different germination techniques

► Lentil sprouts contain high amounts of starch, including resistant starch. ► Germination increase starch bioavailability and reduce α-amylase inhibitors activity. ► α-Amylase inhibitors activity and resistant starch content influence on starch bioavailability. ► Elicitation allows diversifying starch content and expected glycemic index values.