Evaluation of the quality of protein in cotyledons and radicles of selected legumes after germinating as a healthy food Online publication date: Sun, 28-Jun-2015
by Ranjani Amarakoon; František Buňka; Stanislav Kráčmar
International Journal of Food Safety, Nutrition and Public Health (IJFSNPH), Vol. 5, No. 3/4, 2015
Abstract: The quality of protein in cotyledons and radicles (shoot) was separately investigated in selected legumes, namely: Pisum sativum (cultivars: Terno, Xantos, Svit, Achat), Glycine max, Lupinus albus (cultivar Amiga), Pisum sativum var. arvense (cultivar Arkta), Faba vulgaris (cultivar Piestansky) after germinating for 48 hours and compared with the respective raw seeds. The highest content of amino acid in cotyledons and radicles were noted in P. sativum (Xantos) and its phenylalanine was the highest increased essential amino acid in radicles 7.4 g/16 g N with respective raw seeds 4.6 g/16 g N. The in vitro protein digestibility of cotyledons and radicles increased significantly (P < 0.05) of all legumes under study. It is ranged from 79.1% to 86.4% in cotyledons, 86.7% to 93.4%. in radicles and 54.1% to 75.0% in respective raw seeds. The quality of proteins in cotyledons and radicles of all legumes was improved significantly after germinating 48 hours.
Existing subscribers:
Go to Inderscience Online Journals to access the Full Text of this article.
If you are not a subscriber and you just want to read the full contents of this article, buy online access here.Complimentary Subscribers, Editors or Members of the Editorial Board of the International Journal of Food Safety, Nutrition and Public Health (IJFSNPH):
Login with your Inderscience username and password:
Want to subscribe?
A subscription gives you complete access to all articles in the current issue, as well as to all articles in the previous three years (where applicable). See our Orders page to subscribe.
If you still need assistance, please email subs@inderscience.com
Our Blog 
Follow us on Twitter 
Visit us on Facebook