Title: Evaluation of the quality of protein in cotyledons and radicles of selected legumes after germinating as a healthy food
Authors: Ranjani Amarakoon; František Buňka; Stanislav Kráčmar
Addresses: Department of Microbiology, Faculty of Science, University of Kelaniya, Sri Lanka ' Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám T. G. Masaryka 5555, 76001 Zlín, Czech Republic ' Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, náměstí T. G. Masaryka 275, 762 72 Zlín, Czech Republic
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.
Keywords: amino acid; cotyledons; germination; in vitro protein digestibility; legumes; radicles; protein quality; raw seeds.
International Journal of Food Safety, Nutrition and Public Health, 2015 Vol.5 No.3/4, pp.266 - 278
Accepted: 13 Jan 2015
Published online: 17 Jun 2015 *