Effect of germination on essential amino acid composition of green gram (Phaseolus aureus).

Krishnamurthy, K. S. and Srinivasan, K. S. and Venkataraman, L. V. (1982) Effect of germination on essential amino acid composition of green gram (Phaseolus aureus). Nutrition Reports International, 26 (4). 711-715, 11 ref..

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Abstract

Some Indian dishes use germinated legumes, so this study analysed essential amino acid composition of germinated and ungerminated green gram procured from the local market. Germinated seeds were analysed 24, 48 and 72 h after germination. Results are tabulated, and compared to hen's egg values, used as a reference. For leucine, isoleucine, valine and tryptophan assay Lactobacillus arabinosus was used; for lysine, methionine, phenylalanine, histidine, cystine and tyrosine Leuconostoc mesenteroides; and for arginine and threonine Streptococcus faecalis. From the amino acid analysis, chemical score, essential amino acid index, biological value and nutritional index were calculated, and the effect of germination on these parameters is discussed. S-amino acids are the limiting factor in both types of green gram. Germination caused the essential amino acid index to decrease and the nutritional index to increase, whereas the biological value was unaffected.

Item Type:	Article
Uncontrolled Keywords:	GERMINATION-; greengram, germination & amino acids in; AMINO-ACIDS; LEGUMES-
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 02 Amino acids 600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	24 Aug 2021 04:28
Last Modified:	24 Aug 2021 04:28
URI:	http://ir.cftri.res.in/id/eprint/6766

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