Journal
FOOD SCIENCE AND TECHNOLOGY RESEARCH
Volume 20, Issue 4, Pages 883-889Publisher
KARGER
DOI: 10.3136/fstr.20.883
Keywords
peanut; seed; germination; chemical composition; protein; immunoreactivity
Categories
Funding
- National Science and Technology Support Program [2011BAK10B03]
- National Key Technology R&D Program in the 12th Five year Plan of China [2012BAD36B02]
- Priority Academic Program Development of Jiangsu Higher Education Institution (PAPD)
- Fundamental Research Funds for the Central Universities of China [1026010241120600, JUSRP11121]
Ask authors/readers for more resources
With regard to important changes in chemical composition, germination can be considered a valuable processing technique for modifying nutrient components of legume seeds. In this study, the changes in major chemical composition of peanut seeds were evaluated during short-term germination. The contents of water, minerals, aspartic acid, methionine, proline, folic acid, thiamine and total phenolics increased dramatically in peanut cotyledons and sprouts after germination, while the fat, riboflavin and ascorbic acid contents decreased markedly. The content of total amino acids, moreover, showed no obvious decrease, and the relative amount of some limiting and essential amino acids clearly increased after germination in peanut seed. This suggests that sprouts produced from peanut seeds could serve as a healthy food containing low fat, high levels of minerals and flavonoids.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available