Effect of Germination on Biochemical and Nutritional Quality of K wati

Current study investigated the effect of germination on the biochemical, nutritional and antioxidant properties of K wati . Samples with three different formulations, each containing 10 to 12 types of legumes, were germinated at room temperature for 3, 4 and 5 days at 100% relative humidity. The increase in sprout length of legume was the function of incubation time, however, varies with legumes. Germination markedly lowered lipid and total carbohydrate content. On the other hand, protein, fiber and mineral contents increased significantly. Activation of hydrolytic enzymes such as amylases and proteases during germination is responsible for major biochemical changes in legumes. The eating quality was improved as demonstrated by significant reduction of antinutritional factors such as tannin, phytate and oxalate. Antioxidant activity, as ascorbic acid, increased gradually with germination period. Germination brought favorable changes in biochemical composition of K wati , improves eating quality and nutritive value. Practical Applications The manuscript focuses on an interesting topic – the numerous opportunities that world food heritage can offer to modern food science and development. The manuscript gives an overview and nutritional profile of K wati , N epalese traditional soup based on selection of germinated legumes. The aim of the study is to investigate the effect of germination on selected biochemical and nutritional changes of legumes during K wati preparation in order to improve the nutritional quality of this traditional N epalese food. Effect of germination on nutritional profile and selected biochemical changes of three different formulations are reported.