Effect of sprouting time on antinutritional factors in Vigna mungo varieties

Effect of sprouting time on antinutritional factors in Vigna mungo varieties

2015

E13002

In the present study a comparative study was conducted to determine the effect of sprouting time (24 hr, 48 hr, 72 hr and 96 hr) on the antinutritional factors of two Vigna mungo varieties (Shekher-2 and Uradsadabahar) was investigated. Results revealed that in the Antinutritional factors viz. Tannin, Total Phenol, Saponin, Oxalate and Trypsin Inhibitors were found to be higher in Uradsadabahar than in Shekher-2. Significant reduction in Antinutritional factors was observed due to sprouting treatments. Among the different sprouting time the maximum reduction in antinutritional was recorded after 96 hr sprouted seeds of both varieties (Shekher-2 and Uradsadabahar) i.e. Tannin (55.56% and 58.74%), Total Phenol (69.80% and 70.50%), Saponin (41.46% and 52.08%), Oxalate (12.07% and 11.61%) and Trypsin Inhibitors (47.63% and 50.65%). The results shows that sprouting improved nutritional worth of the Vigna mungo varieties in terms of higher concentration of nutrients, reduced anti-nutritional factors.

15(2):701-703, PLANT ARCHIVES

Research > Published Articles