Radiation effect on ascorbic acid and riboflavin biosynthesis in germinating soybean

The influence of irradiation on biosynthesis of ascorbic acid and riboflavin in germinating soybean seeds in tap and distilled water at ambient (25–35°C) conditions was investigated. Ascorbic acid was not detectable in the original seeds and the initial level of riboflavin was 3.3 g/g. The rate of synthesis of these vitamins increased with increasing germination time up to 72–96hr followed by a decreasing pattern depending upon the treatment. The effect of irradiation and germination on the synthesis of these vitamins was statistically significant (P<0.01). Maximum amounts of ascrobic acid 16.2 and 15.0 mg/ 100 g (fresh weight basis) were found in the 0.10 kGy sample after 72 hr of germination in tap and distilled water, respectively. However, a radiation dose of 0.20 kGy resulted in the development of maximum values of riboflavin, 30.0 and 27.0 g/g (dry weight basis) on germination in tap and distilled water respectively.     

Biosynthesis of ascorbic acid in germinating rapeseed cultivars

Biosynthesis of ascorbic acid in irradiated and unirradiated germinating rapeseed cultivars was studied at ambient room temperature (20–35 °C). Appreciable quantities of ascorbic acid (19.8–24.1 mg/100 g) were detected in the seeds and synthesis of this vitamin increased significantly (three fold) with increasing germination time depending upon rapeseed cultivars (p<0.05). Soaking of seeds in tap water (1:2) for 24 hours resulted in the decrease of the vitamin in each case. Among the radiation treatments (0.05–0.20 kGy), maximum amounts of ascorbic acid were found in 0.10 kGy (342.1 mg/100 g dry weight) and 0.15 kGy (113.8 mg/100 g wet weight) samples after 96 hours of germination. An overall significant linear relation (r=0.96) was observed between vitamin biosynthesis and germination time upto 96 hours in rapeseed.     

Evaluation of selected food attributes of four advanced lines of ungerminated and germinated Nigerian cowpea (Vigna unguiculata (L.) Walp.)

The chemical composition and functional properties of ungerminated and germinated seeds of four advanced lines of cowpeas (IT81D-699, IT82E-18, IT84S-2246-4 and TVx 3236) were investigated. Ungerminated seeds contained 20.1 to 25.8% crude protein, 2.0 to 2.2% lipid, 115.1 to 210.0 mg phyticacid/100 g and 8.9 to 9.6 mg iron/100 g. The polyphenol contents of the brown- and cream-colored beans were similar (192.0 to 196.0 mg/100 g) but were significantly (p<0.05) higher than the amount (99.8 mg/100 g) found in the white beans. Germination increased the crude protein content, total phosphorus content, nitrogen solubility, fat absorption capacity and foam capacity but decreased ether extract, polyphenol and phytic acid contents, water absorption capacity, bulk density and foam stability of all cowpea lines. Incorporation of up to 0.2 M NaCI improved foam volume. Ungerminated seeds had high water (2.3–3.2 g/g) absorption capacities, while germinated seeds had high fat (3.1–3.6 g/g) absorption capacities. TVx 3236 and IT81D-699 might be selected for combining such characteristics as high crude protein, low phytic acid content and good foaming properties into a single cowpea line through breeding.     

Changes in phytates and HCl extractability of calcium,phosphorus, and iron of soaked,dehulled, cooked,and sprouted pigeon pea cultivar (UPAS-120)

UPAS-120, a high yielding and early maturing variety of pigeon peas releasedby the Department of Plant Breeding, CCS Haryana Agricultural University, Hisar contained a significant amount of phytic acid, i.e. 886 mg/100 g. When it was subjected to various domestic processing and cooking methods viz. soaking (6, 12, 18 h), dehulling, ordinary as well as pressure cooking and germination (24, 36 and 48 h), a drastic decrease in level of phytic acid with a remarkable increase in the HCl-extractability of mono, divalent, andtrivalent ions, like calcium, phosphorus, and iron occurred. Germination (48 h) was found to be the best method for decreasing the phytic acid content, i.e.35 to 39 percent less than the control and significantly (p<0.05) increasingthe non-phytate phosphorus and HCl-extractable phosphorus. Pressure cooking of soaked-dehulled pigeon pea also rendered equally good results. The calcium, phosphorus and iron contents of pigeon pea seeds were 197.3, 473.1, and 9.91 mg/100 g, respectively; some losses varying from 3 to 9 percent were noticed when the legume was subjected to soaking, cooking, and germination but the maximum losses, i.e. 23 percent, occurred when the seeds were dehulled. However, HCl-extractability of Ca, P and Fe improved to a significant extent when the pigeon pea seeds were soaked, soaked-dehulled, cooked and sprouted which may have been due to decrease in the phytate content followed by processing and cooking. The significant negative correlations between the phytic acid and HCl-extractability of minerals of processed pigeon pea strengthens these findings.     

Edible provenances of Jatropha curcas from Quintana Roo state of Mexico and effect of roasting on antinutrient and toxic factors in seeds

Seven seed samples of J. curcas, both in raw and roasted state, sold in some villages in Quintana Roo state, Mexico for human consumption were analyzed for physical characteristics, nutrients and antinutrients. The average seed weight varied from 0.53 to 0.74 g and kernel weight as proportion of raw seed weight was from 61 to 66%. The contents of crude protein, lipid and ash of kernels from raw seeds were 27–30%, 55–62% and 3.7–5.2% respectively. The levels of antinutrients in meal from the raw seeds were: trypsin inhibitor activity (14.6–28.7 mg trypsin inhibited/g), lectin (25.6–52.2 unit; one unit is the reverse of minimum amount of mg meal/ml assay which produced haemagglutination), saponins (1.9–2.3% as diosgenin equivalent) and phytate (8.4–10%). Phorbol esters in kernels from raw seeds were not detected in four samples and in other three samples it ranged from 0.01 to 0.02 mg/g as phorbol-12-myristate 13-acetate equivalent. Roasting of seeds inactivated almost 100% of trypsin inhibitor activity. Although lectin activity reduced on roasting, it was still present in high amounts. Saponins, phytate and phorbol esters were not affected by roasting.     

In vitro availability of iron and zinc in white and coloured ragi (Eleusine coracana): role of tannin and phytate

White and brown ragi (Eleusine coracana) varieties were analysed for tannin, phytate phosphorus, total phosphorus, iron, ionisable iron, zinc and soluble zinc content. White ragi had no detectable tannin while in brown varieties it ranged from 351 to 2392 mg per 100 g. Germination brought about a progressive decrease in tannin and phytate phosphorus and an increase in ionisable ion and soluble zinc content of grain ragi. Both in raw and germinated grain, ionizable iron was significantly higher in white than in brown varieties. While ionisable iron was inversely correlated with the level of tannin and phytate phosphorus, soluble zinc was negatively correlated with phytate phosphorus. After extraction of tannin, ionisable iron of brown ragi rose by 85%. On the other hand, in white varieties, addition of tannin extracted from brown ragi, resulted in a 52–65% decrease in ionisable iron content. These studies indicated that poor iron availability in ragi as judged by its low ionisable iron content was due to the presence of tannin in the grain.     

Comparison of seed germination and early seedling growth responses to salinity and temperature of the halophyte Chloris virgata and the glycophyte Digitaria sanguinalis

Salinization is an increasing land degradation issue in the Songnen Grassland of northern China. Effects of salinity and temperature on seed germination and seedling growth of Chloris virgata, a promising halophyte, and Digitaria sanguinalis, a widespread glycophyte were examined in six soil solutions (0, 50, 100, 150, 200 and 250 mm NaCl) and four temperatures (15, 20, 25 and 30°C). Germination percentages and rates of both species decreased significantly at higher salinities, but ungerminated seeds can recover germination upon supply of distilled water. Radicle length, seedling height and the total dry weight of both species generally decreased in a concentration‐dependent manner at 20°C and above as the salinity increased. However, at 15°C, the salt‐treated seedlings showed decreases with a similar magnitude for different salinities. Low salinities seem to stimulate germination and seedling growth of C. virgata compared with the control treatment. Both species were more sensitive to salinity during the seedling stage than the germination stage. Digitaria sanguinalis from the saline Songnen Grassland region seems to develop a halophyte‐like adaptive strategy to some extent. However, C. virgata may still dominate most hyperhaline areas due to its higher salt tolerance.     

Effect of domestic processing on the cooking time,nutrients, antinutrients andin vitro Protein digestibility of the African yambean (Sphenostylis stenocarpa)

The effects of processing (soaking, dehulling, fermentation and heat treatment) on the cooking time, protien, mineral, tannin, phytate and in vitro protein digestibility (IVPD) of the african yambean (AYB) were examined. The cooking time ranged from 90–155 minutes. Soaking reduced cooking time by about 50 percent. Soaking for 12 hours was the most appropriate to reduce cooking time, tannin and phytate levels. It improved in vitro protein digestibility (IVPD). Prolonged soaking (24 hours) decreased calcium (Ca) and iron (Fe) values by 19 percent and 35 percent, respectively. Dehulling showed that Ca, Fe, magnesium (Mg) and zinc (Zn) were concentrated in the seed coat of the AYB. The seeds soaked and dehulled retained Mg and Zn. Dehulling reduced tannin but had no significant effect on phytate and the IVPD of the AYB except for seeds soaked for 12 hours before dehulling. Soaking for 24 hours before dehulling significantly increased crude protein content by 16 percent (p<0.05). Blanching and roasting increased the IVPD by 8–11 percent. Fermentation had no effect on the crude protein, Ca, Fe, Mg and Zn but significantly reduced phytate content of the AYB. Fermentation had no advantage over heat treatment with respect to improving the in vitro protein digestibility of the AYB.     

Increasing the Antioxidant Activity,Total Phenolic and Flavonoid Contents by Optimizing the Germination Conditions of Amaranth Seeds

The aim of this study was to optimize the germination conditions of amaranth seeds that would maximize the antioxidant activity (AoxA), total phenolic (TPC), and flavonoid (TFC) contents. To optimize the germination bioprocess, response surface methodology was applied over three response variables (AoxA, TPC, TFC). A central composite rotable experimental design with two factors [germination temperature (GT), 20–45?ºC; germination time (Gt), 14–120 h] in five levels was used; 13 treatments were generated. The amaranth seeds were soaked in distilled water (25 °C/6 h) before germination. The sprouts from each treatment were dried (50 °C/8 h), cooled, and ground to obtain germinated amaranth flours (GAF). The best combination of germination bioprocess variables for producing optimized GAF with the highest AoxA [21.56 mmol trolox equivalent (TE)/100 g sample, dw], TPC [247.63 mg gallic acid equivalent (GAE)/100 g sample, dw], and TFC [81.39 mg catechin equivalent (CAE)/100 g sample, dw] was GT?=?30?ºC/Gt?=?78 h. The germination bioprocess increased AoxA, TPC, and TFC in 300–470, 829, and 213 %, respectively. The germination is an effective strategy to increase the TPC and TFC of amaranth seeds for enhancing functionality with improved antioxidant activity.     

Trypsin inhibitor in moth bean: thermal stability and changes during germination and cooking

Trypsin inhibitor from moth bean was studied for thermal stability and changes during germination and cooking. The application of dry heat did not inactivate the inhibitor. However, autoclaving at 120°C at 15lbs pressure destroyed inhibitor activity completely. The extracted inhibitor lost 70% activity in 60 min when incubated at 100°C. Soaking of moth bean seeds for 8 h decreased trypsin inhibitor activity by 20%. The germination of seeds for 24 h resulted in 70% reduction in inhibitor activity. No activity was detected in 48 h germinated seeds. Germination (for 24 h) followed by cooking of moth bean seeds destroyed the trypsin inhibitor completely.     

Biochemical Changes Associated with Germinating Rice Grains and Germination Improvement

To determine biochemical changes during the germination of rice grains (Oryza sativa L. subsp. indica var. Mottaikaruppan) and to improve germination rate using gibberellic acid and surfactants [sodium dodecyl sulfate (SDS) (1.0 g/L) and Triton-X?100 (1.0 mL/L)], whole rice grains soaked in distilled water for 12 h at 30°C were germinated in the dark at 30°C for five days. The highest germination rate (77.1%) was obtained on the 5^th day. An increase in the content of reducing sugars from 7.3 to 58.1 mg/g DM (dry matter) was observed from the 1^st day of germination. Free amino acids and soluble protein contents increased to 3.69 and 5.29 mg/g DM, respectively on the 5^th day of germination. Total protein content decreased from 100.5 to 91.0 g/kg DM during germination. Increases in amylolytic (1.1 to 190.0 U/g DM) and proteolytic (0 to 0.12 U/g DM) activities were observed during germination. Effects of different concentrations of gibberellic acid on the germination of rice grains were evaluated and 0.1 g/L was found to promote germination. When effects of gibberellic acid (0.1 g/L) and surfactants were evaluated individually and together, higher germination rate was observed in the control experiment (grains germinated in distilled water), whereas giberellic acid and surfactants decreased the germination rate. Therefore, the flour obtained from the grains germinated for four days using distilled water to obtain high content of soluble materials and enzyme activities can be used in preparation of bakery items.     

Effects of cooking,germination and fermentation on the chemical composition of Nigerian Cowpea (Vigna unguiculata)

The effects of cooking, germination, and fermentation on the chemical composition of cowpea were studied. There were noticeable trends in the protein, carbohydrate and crude fiber as a result of the different treatments. Both the germinated and fermented samples contained more ether extractable lipids than the raw and cooked samples. Untreated raw cowpea contained 5.9 mg/g phytic acid, 1.66 mg/g phytate phosphorus, 3.3 mg/g total phosphorus, 56.8 mg/g total sugar, and no reducing sugar. Cooking the dry beans at 100°C for 1 1/2 hours had little effect on the phytic acid and phytate phosphorus. There were, however, significant decreases in total phosphorus and sugars of the cooked beans. After germination for 24 hours, 48 hours and 72 hours respectively, there was a significant decrease in phytic acid and total sugar and increase in total phosphorus and reducing sugar. Similar results were also obtained when the dry beans was fermented for 24 hours, 48 hours and 72 hours respectively.     

Effects of temperature and light on salinity tolerance during germination in two desert glycophytic grasses,Lasiurus scindicus and Panicum turgidum

The grasses Lasiurus scindicus and Panicum turgidum are among the most important forage species of the Arabian deserts. Both are ‘glycophytic’ or salt‐intolerant species, where seed germination becomes reduced by salinity effects. Here, we report experimental effects of light/darkness, temperature and NaCl salinity on seed germination and ‘recovery’ germination in these two species, after seeds had been transferred from saline solution to distilled water. Seeds were germinated in a range of salinities and incubated at a range of temperatures, in both light and darkness. Seeds of P. turgidum germinated significantly more in darkness than in light at temperatures 15–25°C, but the reverse was true at higher temperatures. Seeds of L. scindicus germinated well across a wide range of temperatures and in both light and darkness. In both species, germination decreased with the increase in salt concentration, and in P. turgidum germination was almost completely inhibited at a concentration of 200 mm . In saline solution, germination in darkness was significantly greater than in light at all the temperatures. Seeds of both species ‘recovered’ their germination capacity after transfer from saline solutions to distilled water. Germination recovery depended on both light and temperature of incubation in both species.     

Chemical composition of the underutilized legume Cassia hirsuta L.

Seven accessions of the underutilized legume, Cassia hirsuta L., seeds collected from seven different agroclimatic regions of Tamil Nadu, India, were analyzed for proximate composition, total proteins, protein fractions, mineral profiles and selected antinutritional factors. Crude protein ranged from 15.52 to 20.74%, crude lipid 3.77–7.04%, crude fiber4.68–6.92%, ash 3.98–6.42% and carbohydrates 62.45–70.16%. Energyvalues of the seeds were 1549–1634 kJ/100 g (DM), which are comparable to those of other legumes. Data on seed protein fractions revealed thatglobulins constituted the bulk of the seed protein as in most legumes. Mineralcontents of the seeds showed greater variation. Potassium was the mostabundant mineral (1029–1786 mg/100 g), whereas manganese was low (2.1–2.2 mg/100 g). Antinutritional factors such as total free phenolics,tannins, L-DOPA and lectins were analyzed. The results of the studydemonstrated that the accessions of C. hirsuta seeds collectedfrom Tamil Nadu, India, could be good sources of some important nutrientsfor humans.     

Content of antinutrients and in vitro protein digestibility of the African yambean,pigeon and cowpea

The protein, trypsin inhibitor (TI), tannin, phytate, phytic acid phosphorus and in vitro protein digestibility (IVPD) of cultivars of the African yambean (Sphenostylis stenocarpa) — AYB, pigeon pea (Cajanus cajan) — PP and cowpea (Vigna unguiculata) — CP were determined. The protein content of CP (24–28.0%) was higher than those of PP (21–22.5%) and AYB (21–22.5%). The cream and speckled AYB contained more TI (30.9 and 25.3 mg/g) than PP (7.5–14.1 mg/g) and CP (9.8–20.5 mg/g). Apart from the white CP cultivar, they contained more tannin (1.24–1.42 mg/g) than PP (0.14–0.97 mg/g) and AYB (0.71–1.17 mg/g). Phytate was lowest in the AYB (6.30–7.49 mg/g) than PP (8.31–11.31 mg/g) and CP (8.40–9.92 mg/g). Phytic acid contributed 67–74% of the phosphorous in the AYB, 66–75% in PP and 54–59% in CP. The IVPD of the AYB (73.3±0.7%) was significantly lower (p<0.05) than those of PP (76.34±0.2%) and CP (77.8±0.4%). There was a significant negative correlation between TI and IVPD (r=–0.63,p<0.05). There was no significant correlation between IVPD and phytate and tannin contents. There was a positive correlation between protein content and IVPD (r=0.69**) for the legumes under study. These legumes may pose no serious problems to populations consuming them especially when heat treatment is applied before consumption.     

Effect of domestic processing,cooking and germination on the trypsin inhibitor activity and tannin content of faba bean (Vicia faba)

The effects of domestic processing methods like soaking for 12 h dehulling, ordinary cooking of whole as well as dehulled seeds at 151bs/inch² pressure for 15 and 25 min, and germination for 24, 36 and 48 h were observed on trypsin inhibitor (TIA) and tannin content of two varieties of faba bean viz. VH-131 and WF. A non-significant reduction in TIA was observed on soaking and dehulling, while tannins showed a reduction of 42 and 51% on soaking in VH 131 and WF, respectively. Dehulled seeds showed a decline in tannin content by 70 to 73% in two varieties. There was a significant reduction in TIA (75–76 per cent) and tannin (76–81%) on cooking, while autoclaving for 25 min almost completely eliminated both of these stress factors. Germination of seeds for 48 h led to a reduction of 64–65% in TIA and 90–91% in tannins, which was more than germination for 24 and 36 h. Soaked seeds gave positive results of both these antinutrients.     

Leaching of solutes and sloughing of potato tuber tissue

Thin slices of tissue from low (1.075–1.078 and high (1.092–1.094) specific gravity tubers were soaked in distilled water (100g/250ml) for 0, 1, 2, 3, 4, and 6 hours. Following the soak periods, the soak water and remaining tissues were separated and analyzed. Analyses of the soak water included pH, electrical conductivity, total solids, K, P and citric acid. The tissue analyses included total ash, alkalinity of ash, Ca, Mg, total N and phytate P. Other tissue samples were soaked the same periods of time and used to evaluate the amount of sloughing that occurred during cooking. All constituents studied diffused into the water during the soak periods. The greatest loss from the slices occurred in the first 2 to 3 hours and were similar for both specific gravity groups. After 6 hours the average amounts of material in the soak water were: total solids — 23%, P — 68%, phytate P —55%, K — 71%, total ash — 62%, total nitrogen — 56%, Ca — 35% and Mg —50%. Citric acid diffused into the soak water during the first 3 hours and the amount in the water then decreased. This apparent change may be due to metabolism of the acid. The sloughing of tissue decreased with the length of the soak period. The decrease in sloughing was highly correlated (P<1 %) with the length of the soak period, increases in electrical conductivity of the soak water, and with the leaching of all constituents measured.     

Common Indian spices: Nutrient composition,consumption and contribution to dietary value

Nutrient composition of eight commonly consumed spices of South India was analysed. Spices analysed were red chillies (Capsicum annum), black pepper (Piper nigrum), coriander seeds (Coriandrum sativum), cumin seeds (Cuminum cyminum), garlic (Allium sativum), asafoetida (Ferula foetida), dry ginger (Zingiber officinale) and ajowan (Carum copticum). The nutrients analysed were proximate principles, minerals, starch, sugars, dietary fibre components, tannins, phytic acid, enzyme inhibitors and amino acids. Dry ginger, ajowan and asafoetida had high calcium (1.0–1.5%) and iron (54–62 mg/100 g) levels. The tannin content of spices was also high (0.9–1.3% DM). Dietary fibre ranged from 14–53%. Spices had appreciable amounts of essential amino acids like lysine and threonine. A survey revealed the average per capita consumption of spices to be 9.54 g and at that level, the nutrient contribution from spices ranged from 1.2 to 7.9% of an average adult Indian male's requirement for different nutrients.     

赤霉素对粤西香根草种子发芽动态的影响

采用100、200、300、400 mg/kg浓度的赤霉素（GA3）溶液,分别对7~12月采集的粤西香根草种子浸种处理8 h,研究不同浓度赤霉素处理对不同月份的粤西香根草种子发芽动态的影响。结果表明：7~10月采集的粤西香根草种子的发芽势、发芽率和发芽指数逐渐增加,而后11、12月的香根草种子则呈下降趋势;赤霉素浓度为100~400 mg/kg时均可促进香根草种子的萌发,其中100 mg/kg赤霉素处理10月的粤西香根草种子,其发芽势、发芽率和发芽指数最高,分别为12.00％、14.00％和15.51,但移栽成活率低。旨在为提高香根草种子的发芽率提供依据。     

Production of African bread-fruit (Treculia africana) and soybean (Glycine max) seed based food formulations, 1: Effects of germination and fermentation on nutritional and organoleptic quality

Germination and fermentation were investigated as methods of improving the nutritional and organoleptic properties ofsoybean and African breadfruit seed based food formulations.Four products consisting of germinated-fermented soy-breadfruitseeds (GFSB), nongerminated-fermented soy-bread-fruit seeds(NGFSB), germinated-nonfermented soy-breadfruit seeds (GNFSB)and nongerminated-nonfermented soy-breadfruit seeds (NGNFSB)were prepared. Phytic acid contents, in vitro protein digestibilities, protein efficiency ratios (PER), net proteinratios (NPR), flavor, appearance and overall acceptabilitywere evaluated. Germination followed by natural lactic fermentation significantly (p < 0.05) reduced the phytic acid by a factor of 11.6 in NGNFSB compared to reductionfactors of 2.1 and 1.5 in GNFSB and NGFSB, respectively.The in vitro protein digestibility (%), PER and NPR valuesof 73.4, 2.46 and 3.62 for GFSB; 71.1, 2.35 and 3.46 for NGFSB;68.7, 2.16 and 3.41 for GNFSB were significantly (p < 0.05)higher than the 64.7, 1.82 and 2.11 for NGNFSB. The meansensory scores were 5.26–5.67 for GNFSB, 4.66–4.94 forNGNFSB, 4.33–4.80 for GFSB and 4.27–4.34 for NGFSB on a7-point rating scale.