EFFECT OF GERMINATION ON NUTRITIONAL AND ANTI-NUTRITIONAL COMPONENTS OF ADZUKI BEAN

Author (s) : P.KAVITHA, N.VINODHARSHINI

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Abstract :
Adzuki bean (Vigna angularis L.) is the important legume with high protein and amino acid content that makes them a suitable cheap source for fortification of various cereal diets. Adzuki bean is a good source of essential fatty acids, fiber, minerals and phytochemicals such as polyphenols and phytates. The raw grains are rich in vital nutrients but contain some anti-nutritional components. Germination reduced the anti-nutritional factors and increased the bioavailability of macro and micronutrients as well as the level of phytochemicals. In the present study, the adzuki beans were germinated for 72 h and were evaluated for nutritional and anti-nutritional properties at 24, 48, and 72 h intervals. Germination significantly increased the antioxidant potential of the sprouted adzuki beans. The protein content of adzuki bean increased from 19.56 (raw grains) to 23.45% after germination for 72 h. The phenolic content increased from 22.78 mg/g (raw grains) to 25.58 mg/g after germination for 72 h. Similarly, the antioxidant content in adzuki bean increased from 9.74 to 16.67% during germination for 72 h. There was decreases in fat content and values decreased from 3.16 (raw grains) to 1.95% after germination for 72 h. There was reduction in anti-nutritional components of adzuki beans during germination. The phytic acid content of adzuki bean decreased from 6.52 (raw grain) to 3.45 mg/g. Similarly, the tannin content decreased from 6.09 to 3.56 mg/g. Results attained during the study concluded that there was increase in the bioactive components and reduction of anti-nutritional components of the adzuki bean during soaking and germination treatments.

Keywords : adzuki Bean, Nutritional Components, Germination, Bioactive Components.

Conference Date : 13/11/2020

Pages : 249

Paper ID : 20249