Optically functionalized biomorphism of bean seeds

Fazio, E.; Gualandi, G; Palleschi, Simonetta; Footitt, Steven; Silvestroni, L.

doi:10.1016/j.jlumin.2016.10.034

Cited by 1 publication

(1 citation statement)

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“…In the four day of the germination period, it may also be seen that the root of the future plant developed. All these physical and physiological changes of the bean seeds during the germination period are in accordance with those described in the international literature by different researchers [51,52].…”

Section: Appearance Of Legume Seeds During Germination Periodsupporting

confidence: 89%

Impact of Germination on the Microstructural and Physicochemical Properties of Different Legume Types

Atudorei

Stroe

Codină

2021

Plants

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The microstructural and physicochemical compositions of bean (Phaseolus vulgaris), lentil (Lens culinaris Merr.), soybean (Glycine max L.), chickpea (Cicer aretinium L.) and lupine (Lupinus albus) were investigated over 2 and 4 days of germination. Different changes were noticed during microscopic observations (Stereo Microscope, SEM) of the legume seeds subjected to germination, mostly related to the breakages of the seed structure. The germination caused the increase in protein content for bean, lentil, and chickpea and of ash content for lentil, soybean and chickpea. Germination increased the availability of sodium, magnesium, iron, zinc and also the acidity for all legume types. The content of fat decreased for lentil, chickpea, and lupine, whereas the content of carbohydrates and pH decreased for all legume types during the four-day germination period. Fourier transform infrared spectroscopic (FT-IR) spectra show that the compositions of germinated seeds were different from the control and varied depending on the type of legume. The multivariate analysis of the data shows close associations between chickpea, lentil, and bean and between lupine and soybean samples during the germination process. Significant negative correlations were obtained between carbohydrate contents and protein, fat and ash at the 0.01 level.

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Section: Appearance Of Legume Seeds During Germination Periodsupporting

confidence: 89%