Publication:
Effects of Germination on the Proximate Composition and Nutritional Quality of Winged Bean (Psophocarpus tetragonolobus) Seeds

4

Issued Date

1987-01-01

Resource Type

Article

ISSN

17503841
00221147

DOI

10.1111/j.1365-2621.1987.tb13982.x

Other identifier(s)

2-s2.0-84985217449

Rights

Mahidol University

Rights Holder(s)

SCOPUS

Bibliographic Citation

Journal of Food Science. Vol.52, No.1 (1987), 106-108

Suggested Citation

RICHARD D. KING, PRAPASRI PUWASTIEN Effects of Germination on the Proximate Composition and Nutritional Quality of Winged Bean (Psophocarpus tetragonolobus) Seeds. Journal of Food Science. Vol.52, No.1 (1987), 106-108. doi:10.1111/j.1365-2621.1987.tb13982.x Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/15281

Research Projects

Organizational Units

Authors

Journal Issue

Thesis

Title

Effects of Germination on the Proximate Composition and Nutritional Quality of Winged Bean (Psophocarpus tetragonolobus) Seeds

Author(s)

RICHARD D. KING
 PRAPASRI PUWASTIEN

Other Contributor(s)

University of Reading
 Mahidol University

Abstract

Winged beans were germinated using the between paper technique. The nonprotein nitrogen was found to increase gradually and the protein nitrogen content to decrease. A slight decrease in the lipid content was also observed. Trypsin inhibitor activity was uneffected by germination. However, lipoxygenase activity was found to decrease; 77% of the original activity was lost after 120 hr. These changes are compared to the changes in proximate composition of other legumes during germination. Following a decrease in the amino acid composition of the seeds after 48 hr of germination, significant increases in the concentrations of cysteine, aspartic acid, and histidine were found after 72 hr incubation. Copyright © 1987, Wiley Blackwell. All rights reserved

Keyword(s)

Agricultural and Biological Sciences

Availability

URI

https://repository.li.mahidol.ac.th/handle/123456789/15281

Collections

Scopus 1969-1990