Proximate composition, total starch and sugar concentrations, and amylase activities of mungbean seeds (Vigna radiata L.) as affected by pH-adjusted soaking water and germination period
Keywords:
Amylase activity, Chemical composition, Germination, Mungbean, pH-adjusted waterAbstract
Variation in pH value of soaking water and germination time alters chemical compositions and enzyme performance of grain seeds. The present study aimed to investigate proximate compositions, starch and sugar concentrations and amylase activity of mungbean seeds under sequential combinations of submersion with acidifying water and a germinating process for 12 h. During germination, the moisture, protein, ash, lost dry matter and reducing sugar concentrations and amylase activity of mungbean seeds increased with increasing germination time, whereas the lipid, total carbohydrate, total starch and total sugar contents significantly reduced. The mungbean seeds soaked in higher pH-adjusted water had higher total carbohydrate and total starch contents, but lower concentrations of moisture, protein, lipid, ash and lost dry matter. When soaking the mungbean seeds in water with a pH of 5.5, the reducing sugar content and amylase activity of the mungbean seeds were the highest, but the total sugar was the lowest. As a result, the mungbean seeds soaked in the acidified water at pH-5.5 before germinating are considered a promising technique to produce high-value-added mungbean seeds.
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