Biochemical studies on the germinated seeds of Vigna radiata (L.) R. Wilczek, Vigna mungo (L.) Hepper and Pennisetum typhoides (Burm f.) Stapf and C.E. Hubb.

摘要

The aim of the experiment was to study the effect of germination on the seeds of Vigna radiata, Vigna mungo and Pennisetum typhoides. Seeds were germinated for 24, 48 and 72 h. After germination the seeds were dried at 40 degrees C and used for the estimation of carbohydrate, protein, fat, ash and ascorbic acid content. Energy value was calculated during the period of germination. Carbohydrate content of the germinated seeds was significantly (p<0.001) decreased with the increase in the days of germination. Protein (p<0.01, p<0.001) and ascorbic acid (p<0.001) content of seeds were significantly increased during the period of germination compared with the dry seeds. Fat and ash content of germinated seeds were not altered. Germinating seeds showed a decrease in energy value of all three seeds compared with the dry seeds. This study confirmed the corresponding increase in the nutritive quality of the germinated seeds compared to the dry seeds.