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Effect of Germination on Composition and Functional Properties of Lablab Bean

Nilofar Newaz
Department of Biochemistry, Bangladesh Agricultural University Mymensingh-2202, Bangladesh

M.A. Newaz
Department of Genetics and Plant Breeding, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.

M.S. Hoque
Department of Food Technology and Rural Industries, Bangladesh AgriculturalUniversity, Mymensingh-2202, Bangladesh.

M.S. Hoque
Department of Biochemistry, Haji Danesh Krishi College, Dinajpur.

Abstract/ Executive Summary:

Composition and functional properties of lablab bean seeds during 96 hr germination period were determined. Results showed an increase in protein and ash contents and decrease in fat and total carbohydrates of germinating seeds. A progressive reduction in protein nitrogen (3.63 to 2.79%) and a concomitant increase in non-protein nitrogen were observed. Nitrogen solubility profile of germinating bean flour was not significantly different from the control at different pH's studied. Water absorption capacity and foaming capacity improved during germination. But foaming stability of the germinating seed flour was poorer than ungerminated flour .

Keywords: Lablab bean, Germination, Composition, Functional properties

Location: Experimentill Farm of Genetics and Plant Breeding Department, BAU, Mymensingh

Start Date: 01-01-1989

End Date: 30-06-1990

Program Area: Quality and Nutrition

Commodity: Faba bean

Objectives:

1. To determine the changes in composition and functional properties of germinating lablab bean seeds.

Methodology:

Dry seeds of local lablab bean genotype (BAU accession OS 60) were used in this study . The seeds were randomly divided into five aliquots for each experiment. The seeds were of one year old. In each case 300-400 g of healthy seeds were used. The seeds were sown in pots for germination according to experimental schedule. They were taken out for analysis after 24, 48 , 72 and 96 hours. The seeds sampled after 24 hours were found to have been imbibed only; the process of germination set in after 96 hrs. After requisite time of germination, the seeds were collected and thoroughly washed. The seed coats were removed and dried in an oven at 50°C . The dried seeds were ground in a cereal mill to pass through a 60 mesh sieve. Ungerminated seed flour was also prepared and treated as control. The seed flours were stored in closed plastic container at room temperature until required.Both ungerminated and germinated seed flour were analysed for proximate Chemical composition in triplicate by approximate AOAC methods. Total carbohydrates were calculated by difference. The total nitrogen was determined by Kjeldahl procedure (Nx6.25). The non-protein nitrogen of the flour was determined by extracting the bean flour with water and then precipitating the protein nitrogen of the supernatant with trichloroacetic acid (TCA). Functional properties of germinated seed flour such as nitrogen solubility, water absorption capacity , least gelation concentration and foaming capacity were determined. Nitrogen solubility of the flour was determined in the pH range 2- 12. Water absorption capacity of the flour was measured using the centrifuga tion technique. Water absorption in 5% Nacl were also done by repeating the same procedure. The gelation properties of the bean flour was evaluated. Foaming capacity and stability were studied.

Source of Information: Bangladesh J. Agril. Sci. 22(1): 113-121, January. 1995

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The least gelation concentration of lablab bean was quite high (16%) compared to other legume flours. The high least gelation concentration indicated lower gelling ability of the flour. But there is no definite relationship between the amount of protein and gelling ability of the flour. The least gelation concentration for 96 hr germinated bean flour was 17 per cent. This slight change in gelling ability of germinated lablab bean flour may be due to changes in protein composition. The gelation capacity of legume protein is mainly because of the globulion fraction which is the major protein fraction in lablab bean.

Knowledge Management: Journal