PJB-2021-548
VARIATION OF BIOCHEMICAL COMPOUNDS OF MUNG BEAN GENOTYPES DURING GERMINATION
Cengiz Türkay
Abstract
It was aimed to determine the changes in storage components in the seeds and sprouts by germinating the mung bean genotypes at different times and starting the germination of the seed. Two genotypes (02 G 06 and 27 S 08) obtained from Turkey were used in the study, and these genotypes were germinated at 0, 12, 24, 36, 48, 60, 72 and 84 hours. 02 G 06 genotype started germination earlier (12th hour), and sprout length was correspondingly higher (4.46 cm) compared to the 27 S 08 genotype. Sprout length, relative humidity, protein, oil, total phenolics content, ash, ascorbic acid and antioxidant activity increased, dry matter and total soluable sugar content decreased varying germination times with among genotypes. As a result mungbean genotypes showed different responses to germination times and it was obtained the highest value at the 84th hour in general (except from dry matter and total soluable sugar content). When the genotypes compared, in general 02 G 06 has higher value than 27 S 08. When mung bean genotypes were examined biochemical compound, sprouts in the end of 84 hours have more essential compounds for human body than seeds. Thus, mung bean sprouts can use as a functional food.
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