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EFFECT OF GERMINATION ON HEMAGGLUTINATING ACTIVITY OF PEA AND BEAN SEEDS
Author(s) -
CHEN L. H.,
THACKER R. R.,
PAN S. H.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb08451.x
Subject(s) - germination , biology , mung bean , horticulture , pinto bean , botany , agronomy , phaseolus
ABSTRACT The effect of germination on the blood hem agglutinating activity (BHA) of eight varieties’ of pea and bean seeds was studi Ed. Among seeds, the BHA of Wando, Laxton Progress, Pinto and soybean was the highest, that of Mung bean was the lowest. The BHA decreased progressively with days of germination. After 4 days of germination, the BHA of seeds decreased to the following percentages of ungerminated seeds: Dwarf Gray pea, 16.3%; Early Alaska pea, 8.1%; Laxton Progress pea, 5.3%; Mammoth Melting pea, 9.1%; Wando pea, 5.1%; and soybean, 3.7%. The BHA of Mung bean and Pinto bean disappeared completely after 4 days of germination. This study shows that an antinutritive factor, hemagglutinin, of seeds was decreased by germination.