ABSTRACT

The aim of this study was to investigate the phytochemical changes which occur during germination of Vigna radiata, Cicer arietinum, Phaseolus vulgaris and Vigna mungo sprouts. Among sprouts of pulses, highest protein levels were found in urad dal (Vigna mungo) (2083.3mg/ml), followed by moong dal (Vigna radiata) (1813mg/ml), rajma (Phaseolus Vulgaris) (1350mg/ml) and black gram (Cicer arietinum) (1079.2mg/ml). The urad dal (Vigna mungo) had highest flavonoid content (708.4 mgAAE/gm), ascorbic acid content (0.9mg/ml), phenolic content (10.432mgTAE/gm) and reducing sugars content (133.91mg/ml). The antioxidant levels in sprouts were found to be decreased in the order: rajma (Phaseolus Vulgaris) (1.7357mgAAE/gm), urad dal (Vigna mungo) (1.5821mgAAE/gm), moong dal (Vigna radiate) (1.5285mgAAE/gm) and black gram (Cicer arietinum) (1.3607mgAAE/gm. Among pulses studied, black gram (Cicer arietinum) was characterized by low level of proteins (1079.2mg/ml) and phenolics (5.277mgTAE/gm). The flavonoid content was least in rajma (Phaseolus vulgaris) (542.3 mgAAE/gm). Keywords: Proteins, Antioxidant activity, Ascorbic acid, Flavonoid, moong dal, urad dal, chick pea, black gram
Publication date: 01/12/2024

https://ijbpas.com/pdf/2024/December/MS_IJBPAS_2024_7428.pdf

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https://doi.org/10.31032/IJBPAS/2024/13.12.7428