Effect of germination on in vitro digestibility of proteins in green gram (mung)

摘要

An experiment was conducted to study the effect of germination on in vitro digestibility of proteins in green gram. The healthy seeds of green gram, purchased from local market were soaked overnight and allowed to germinate on petri plates over moist filter papers. After 36, 60, 84,108,156, and 204 hrs samples were drawn and homogenised. The homogenised samples were treated with enzyme papain and incubated. Digestibility of proteins were determined by measuring the increase in soluble protein or nitrogen. Simultaneously the digestibility of autoclaved seeds and digestibility of whole hens egg were also determined for comparison. There was tremendous increase in soluble nitrogen (amino acids or soluble protein) initially from 1st day and 2nd day (60 hrs.) of initial soaking, which could be enhanced to the tune of 68 percent of the control. Subsequently soluble protein content was decreased with a minimum value on 8th day (i.e. 204 hrs.) of germination. The observation indicated that In vitro protein digestibility was increased on 1st and 2nd day (38.53 to 64.8 percent), further germination caused a continuous trend of decrease in the digestibility with minimum value of 32.14 percent on 8th day. The autoclaved seed had digestibility of 88.88 percent which was next to the egg proteins having 93.33 percent digestibility.