The Effects of Germination on Chemical Composition of Peanut Seed

Abstract

With regard to important changes in chemical composition, germination can be considered a valuable processingtechnique 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. Karunanithy, 1990). The germination process, moreover, significantly increased ascorbic acid contents in mung bean, chickpea and cowpea (Bains et al., 2011), and led to a significant increase in riboflavin and total niacin contents in faba bean (Prodanov et al., 1997). Germinated leguminous seeds also showed increased contents of iron (Fe) and zinc (Khalil and Mansour, 1995;Bains et al., 2011). However, there is almost no information concerning the effects of germination on nutrient quality of peanut seeds.The purpose of this study was to examine the effects of germination on nutritional properties of peanut seeds in order to provide some scientific basis for comprehensive utilization of peanut sprouts. Materials and MethodsSeed and germination Dry peanut seeds were purchased from a local supermarket in the city of Wuxi in Jiangsu Province, China.The seeds were first soaked in boiled water for 10 min at 50℃, and then for 12 h at 20℃. Imbibed seeds were germinated for up to 5 d in a dark chamber regulated to 100% relative humidity and a steady temperature of 25℃. The seeds were rinsed every 12 h with boiled water at 25℃ during germination. Cotyledons and sprouts were weighed, packed and frozen in liquid nitrogen and kept at _ 80℃ for analysis.Water content Fresh and dry (raw peanut seed) samples (n = 3)of 2.0 g were cut into small pieces of 2 mm, then dried in an oven at 100 _ 105℃ (±1℃) to constant weight (GB 5009.3-2010). Flavonoid content The content of total flavonoid was measured using a colorimetric assay (Zhang et al., 2010). Briefly, extracts (2.0-g samples in 10 mL of 70% methanol) of 2.5 mL were mixed with 0.15 mL of 5 g/100 g solution of sodium nitrite, and then 0.15 mL of 10 g/100 g solution of aluminum nitrate was added after shaking and incubation for 5 min. Next, 1 mL of 1 mol/L sodium hydrate solution was added after shaking and incubation for 6 min. The final mixture was shaken well and 70% methanol was added to make up 5 mL, and then the absorbance of these mixtures was measured at 500 nm. Rutin (Sigma) was used as a standard. Total soluble sugars (TSS) Results and DiscussionWater content Germination commences with the uptake of ...

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“…1 st day of sprouting had a non-significant increase in the content of calcium (Table 2); while a significant rise was noticed in calcium content on 5 th day in 5D50 with 275.75 g/100g. The results of Li et al (2014) while working on the germination of peanut seeds had a similar trend for the concentration of calcium. Some other studies on mungbean germination were shown to have a significant effect on calcium (Embrey, 1921;Tso, 1926).…”

Nutritional and antioxidant potential of a desert underutilized legume – tepary bean (Phaseolus acutifolius). Optimization of germination bioprocess

“…The decrease in sugar and fat contents of seeds during germination can be attributed to the production of energy required for metabolic activity, such as synthesis of RNA, DNA, structural proteins, enzymes and other biological molecules (Khalil & Mansour, 1995;Li et al, 2014). Table 2 shows the effect of germination bioprocess on dietary fiber content in tepary bean seeds; soluble (+400%), insoluble (+237%), and total dietary (+246%) fiber contents increased after germination.…”

Bioavailability of Iron and Related Components in Cooked Green Leafy Vegetables Consumed in Cameroon

“…Cooking the boiled vegetables with peanuts did not have an impact on the tannin content of the boiled vegetables except for A. hybridus, C. esculenta and S. scrabrum where significant reductions in the tannin levels were observed. One of the reasons for the reduction may be related to the tannin content of groundnut (1.6%) [36] as well as the effect of soaking of the peanuts. The vegetables cooked with melon seeds, A. hybridus, C. esculenta and S. scrabrum had significantly lower values than the boiled samples, while the others remained the same.…”