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Changes in Oligosaccharide Content, Enzyme Activities and Dry Matter during Controlled Germination of Cowpeas ( Vigna Unguiculata )
Author(s) -
NNANNA I. A.,
PHILLIPS R. D.
Publication year - 1988
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.1365-2621.1988.tb07842.x
Subject(s) - stachyose , germination , vigna , oligosaccharide , amylase , protease , incubation , chemistry , dry matter , food science , raffinose , starch , horticulture , biology , botany , enzyme , biochemistry , sucrose
ABSTRACT Cowpeas were germinated at 25, 30, and 35°C for 12, 24, 48, and 72 hr. Stachyose disappeared after 48 hr germination at 30°C while 85 and 95% reductions occurred at 35°C for 48 and 72 hr. respectively. Total oligosaccharide reduction was significantly greater at 30°C than at 25°C. Protease and amylase activities and rootlet development were minimal after 24 hr germination but increased thereafter. Anerobic incubation was ineffective in furthering reduction of olicosaccharides in seeds germinated at 25 or at 30°C for 12 or 24 hr. Total protein and carbohydrate contents were relatively unaffected.