The Effects of Germination on Chemical Composition of Peanut Seed

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概要

• 論文の詳細を見る

• 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.

• 社団法人 日本食品科学工学会の論文

著者

• Li Ying-Chao

  School of Food Science and Technology, Jiangnan University

• Qian He

  School of Food Science and Technology, Jiangnan University

• Sun Xiu-Lan

  School of Food Science and Technology, Jiangnan University

• Cui Yan

  School of Food Science and Technology, Jiangnan University

• Wang He-Ya.

  School of Food Science and Technology, Jiangnan University

• Du Chao

  School of Food Science and Technology, Jiangnan University

• Xia Xiu-Hua

  School of Food Science and Technology, Jiangnan University

関連論文

• The Effects of Germination on Chemical Composition of Peanut Seed

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