Effect of germination on the nitrogenous constituents, essential amino acids, carbohydrates, enzymes and antinutritional factors in chickpea and greengram.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/6842/
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| Title |
Effect of germination on the nitrogenous constituents, essential amino acids, carbohydrates, enzymes and antinutritional factors in chickpea and greengram.
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| Creator |
Jaya, T. V.
Venkataraman, L. V. |
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| Subject |
04 Plant Physiology
16 Nutritive value 22 Legumes-Pulses |
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| Description |
Biochemical changes occurring in the protein and carbohydrate constituents of (i) chickpea (Cicer arietinum) and (ii) greengram (Phaseolus aureus) during a 96 h germination period were investigated. During germination there was a considerable loss of solid matter; the total N remained constant with a decrease in protein N and an increase in the concn. of amide and alpha-amino N. Total essential amino acids (EAA) content was not affected but the concn. of some of the EAA changed. The concn. and availability of S amino acids was higher in (i) compared to (ii). Carbohydrate constituents of (i) and (ii) showed major qualitative and quantitative changes during germination. Total carbohydrates and non-reducing sugars decreased while pentosans and reducing sugars increased with the progress in germination. Activities of amylase and diastase and protease increased as germination progressed. Amylase inhibitors were not detected in these legumes, while trypsin inhibitor activity was low.
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| Date |
1980
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Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/6842/1/IFP%201980%203-11-1.pdf
Jaya, T. V. and Venkataraman, L. V. (1980) Effect of germination on the nitrogenous constituents, essential amino acids, carbohydrates, enzymes and antinutritional factors in chickpea and greengram. Indian Food Packer, 34 (1). 3-11, 26 ref.. |
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