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P. 45-47 /

Assessment of enzymatic changes in some legume seeds during germination

REIHANEH AHMADZADEH GHAVIDEL1*, JAMUNA PRAKASH2, MEHDI GHIAFEH DAVOODI1
*Corresponding author
1. Islamic Azad University, Quchan branch, Quchan, Iran
2. University of Mysore, Department of Studies in Food Science and Nutrition, Mysore, India

Abstract

The present study addresses the enzymatic changes during germination and possible improvements in nutritionalquality of some legume seeds. Mung bean (Phascolus aureus), cowpea (Vigna catjang), lentil (Lens culinaris) and chickpea(Cicer arietinum) were used as raw materials. Untreated, soaked and germinated samples for 24, 48 and 72 h were analysed for phytase, α-amylase and protease activities. Enzymes activities increased significantly (P<0.05) on pre germination soaking, except for phytase activity of chickpea, which the difference was not significant (P<0.05). Enzymaticactivities of all legumes tested, improved significantly (P<0.05) during the course of germination up to 72 h and reachedmaximum at the end of the period (0.9-33.5 folds depending on enzyme and the legume tested). Germination as a biotechnological technique improved enzymatic activities of legume seeds.


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