COMPARATIVE EVALUATION OF NUTRITIVE VALUES OF GERMINATED RICE, BARLEY, CHICKPEA AND JACKFRUIT SEED AND THE EFFECT OF PHYSICO-CHEMICAL AGENTS ON THE STABILITY OF ENZYMES OF CHICKPEA
Date
2012-06
Authors
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Journal ISSN
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Publisher
HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR.
Abstract
The study was conducted with a view to determine the effect of germination on the
changes of protein content, mineral content and enzymatic activity (a-amylase, protease)
of rice, barley, chickpea and jackfruit seed as well as to determine the physico-chemical
agents on the stability of the enzymes of chickpea. Protein content of rice and chickpea
were increased 16.21% and 17.68% respectively at 24 hours then decreased drastically
from 48-72 hours of germination. The protein content of barley and jackfruit seed were
also increased 31.25% and 23.00% respectively at 48 hours of germination. Mineral
content of rice and chickpea were increased at 24 hours of germination and then
decreased gradually from 48-72 hours of germination. The mineral content of barley and
jackfruit seed were increased at 48 hours of germination and then decreased gradually
from 72 hours of germination. The a-amylase and protease activity of rice were increased
significantly 51.27% and 155.55% respectively at 24 hours of germination and decreased
gradually from 48-72 hours of germination. The oa-amylase and protease activity of
chickpea were increased tremendously 162.06% and 136.20% respectively at 24 hours of
germination and decreased gradually from 48-72 hours of germination. The a-amylase
and protease activity of barley were tremendously increased 72.93% and 57.14%
respectively at 48 hours of germination and decreased gradually from 72 hours of
germination. In jackfruit seed the o-amylase and protease activity remarkably increased
106.10% and 36.61% respectively at 48 hours of germination and decreased gradually
from 72 hours of germination. The enzymatic activities of a-amylase and protease from
chickpea were investigated after physical and chemical treatments. The enzymes aamylase and protease have optimum pH 6.8 and 5.0; and optimum temperature 37°C and
38°C respectively. The activities of enzymes were increased in presence of metallic salts
such as Ca”*, Mg”*and Mn" while Fe”*, Zn** and Cu’* inhibited the activities moderately.
The activities of all the enzymes were completely inhibited in the presence of higher
concentration of EDTA.
Description
To make the food more palatable through germination is an ancient process. It is
generally preceded by soaking the seeds in water. It improves the nutritive value of
cereals and legumes and has been found to decreases the level of anti-nutrients present in
cereal and maximizes the level of utilizable nutrients. Metabolic enzymes are activated
and utilization or synthesis of wide range of chemical compounds occurs in seeds and
results in the enhancement of nutritional quality during germination. The germinated
seeds are rich in vitamins, minerals and are reported to contain important phytochemicals
for disease prevention (Fernandez-Orozeo et al., 2006). It is a simple biochemical
enrichment tool to enhance the palatability result in increasing the digestibility and
nutritive value. In cereal grains, germination increase oligosaccharides and amino acids
concentration as observed in barley (Rimsten ef a/., 2003), wheat (Yang et al., 2001), oat
(Mikola et al., 2001) and rice (Manna et al., 1995).
Keywords
NUTRITIVE VALUES OF GERMINATED RICE, Determination of moisture contents, Effect of various metallic salts