Effect of germination on the nitrogenous constituents, essential amino acids, carbohydrates, enzymes and antinutritional factors in chickpea and greengram.

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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Abstract

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.

Item Type:	Article
Uncontrolled Keywords:	GERMINATION-; legumes, germination & biochemical changes in; LEGUMES-; chick-peas, germination & biochemical changes in; green gram, germination & biochemical changes in; NITROGEN-COMPOUNDS; legumes, germination & N compounds in; AMINO-ACIDS; legumes, germination & amino acids in; CARBOHYDRATES-; legumes, germination & carbohydrates in; ENZYMES-; legumes, germination & enzymes in; INHIBITION-; legumes, germination & enzyme inhibitors in
Subjects:	500 Natural Sciences and Mathematics > 10 Plants > 04 Plant Physiology 600 Technology > 08 Food technology > 16 Nutritive value 600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	15 Feb 2021 06:48
Last Modified:	15 Feb 2021 06:48
URI:	http://ir.cftri.res.in/id/eprint/6842

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