Cover Image

The effect of germination of the physico-chemical properties of black gram (Vigna mungo L.)

Rehydration of dry black gram seeds activated metabolic processes that caused changes in the chemical composition and allowed growth of the seeds. Further changes were recorded when germination occurred and the components that were found to be affected were the protein, fat, vitamin C, total caroten...

Full description

Saved in:
Bibliographic Details
Main Authors: Ghazali, H.M, Cheng, S.C
Format: Article
Language:English
Published: 1991
Online Access:http://psasir.upm.edu.my/id/eprint/115028/1/115028.pdf
http://psasir.upm.edu.my/id/eprint/115028/
https://linkinghub.elsevier.com/retrieve/pii/030881469190136C
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.upm.eprints.115028
record_format eprints
spelling my.upm.eprints.1150282025-02-17T09:05:48Z http://psasir.upm.edu.my/id/eprint/115028/ The effect of germination of the physico-chemical properties of black gram (Vigna mungo L.) Ghazali, H.M Cheng, S.C Rehydration of dry black gram seeds activated metabolic processes that caused changes in the chemical composition and allowed growth of the seeds. Further changes were recorded when germination occurred and the components that were found to be affected were the protein, fat, vitamin C, total carotenoid (provitamin A) and simple sugar (glucose, fructose and sucrose) contents. The protein and fat contents decreased following germination. Vitamin C content, on the other hand, increased significantly when seeds were soaked and allowed to germinate. Although higher in value than the dry seeds, the vitamin C content decreased after germination for 1 day. The total carotenoid content of dry seeds was higher than either the soaked seeds or the sprouts. Soaking caused a substantial loss in total carotenoid but the content slowly increased upon germination. Sucrose was the major simple sugar of dry seeds. Upon imbibition of water, glucose and fructose were completely lost. Germination led to an increase in the contents of all three sugars. © 1991. 1991 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/115028/1/115028.pdf Ghazali, H.M and Cheng, S.C (1991) The effect of germination of the physico-chemical properties of black gram (Vigna mungo L.). Food Chemistry, 41 (1). pp. 99-106. ISSN 0308-8146; eISSN: 0308-8146 https://linkinghub.elsevier.com/retrieve/pii/030881469190136C 10.1016/0308-8146(91)90136-C
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Rehydration of dry black gram seeds activated metabolic processes that caused changes in the chemical composition and allowed growth of the seeds. Further changes were recorded when germination occurred and the components that were found to be affected were the protein, fat, vitamin C, total carotenoid (provitamin A) and simple sugar (glucose, fructose and sucrose) contents. The protein and fat contents decreased following germination. Vitamin C content, on the other hand, increased significantly when seeds were soaked and allowed to germinate. Although higher in value than the dry seeds, the vitamin C content decreased after germination for 1 day. The total carotenoid content of dry seeds was higher than either the soaked seeds or the sprouts. Soaking caused a substantial loss in total carotenoid but the content slowly increased upon germination. Sucrose was the major simple sugar of dry seeds. Upon imbibition of water, glucose and fructose were completely lost. Germination led to an increase in the contents of all three sugars. © 1991.
format Article
author Ghazali, H.M
Cheng, S.C
spellingShingle Ghazali, H.M
Cheng, S.C
The effect of germination of the physico-chemical properties of black gram (Vigna mungo L.)
author_facet Ghazali, H.M
Cheng, S.C
author_sort Ghazali, H.M
title The effect of germination of the physico-chemical properties of black gram (Vigna mungo L.)
title_short The effect of germination of the physico-chemical properties of black gram (Vigna mungo L.)
title_full The effect of germination of the physico-chemical properties of black gram (Vigna mungo L.)
title_fullStr The effect of germination of the physico-chemical properties of black gram (Vigna mungo L.)
title_full_unstemmed The effect of germination of the physico-chemical properties of black gram (Vigna mungo L.)
title_sort effect of germination of the physico-chemical properties of black gram (vigna mungo l.)
publishDate 1991
url http://psasir.upm.edu.my/id/eprint/115028/1/115028.pdf
http://psasir.upm.edu.my/id/eprint/115028/
https://linkinghub.elsevier.com/retrieve/pii/030881469190136C
_version_ 1825162417284317184
score 13.244109

Similar Items