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Comparative Biochemical Analaysis of Nutrient Contents of Five Pulse Species

Nilufar Akhtar
Department of Botany, Dhaka University, Dhaka-1000

Khurhida Zaman
Department of Botany, Dhaka University, Dhaka-1000

Laila Arzumand Banu
Department of Botany, Dhaka University, Dhaka-1000

Sadequl Islam
Department of Botany, Dhaka University, Dhaka-1000

Abstract/ Executive Summary:

Comparative analysis of nutrient contents of five pulse species Vigna radiata, Vigna mungo, Cajanus cajan, Lens culirtaris and Lathyrus sativus during early stages of germination showed that different hours of germination influence nutrients content differentially. Protein contents increased after 24 hr of germination In all the five pulse species and the same gradually decreased after that period. Highest protein after 24 hr of germination was found In C. cajart. The increase was 153.81% higher than that of dry seeds. L. culinaris showed minimum protein during the whole period of experiment In dry and germinated cotyledons. V. radiata showed highest fat content in dry and In also 72 hr germinated seeds. The maximum increase was 395.56% higher than in the dry seeds. The minimum was found in Vigna mungo which was only 19.85% from the maximum. On the other hand. minimum Increase In non-protein-nitrogen (NPN) was observed In V. radiata after 72 hr of germination. Germination percentage showed different patterns. Moisture and ash contents of dry and germinated seeds were also recorded.

Keywords: Pulse species, Nutrient content

Location: Bangladesh Agricultural Research Institure (BARI). Joydebpur, Gazipur

Start Date:

End Date:

Program Area: Quality and Nutrition

Non-commodity: Performance

Objectives:

To find out nutrient contents of pulses after 24-72 hr of germination.

Methodology:

Five pulse species, namely mungbean, Vigna radiata, mashkalai, Vigna mungo, arhar. Cajanus cajan, mashur, Lens culinaris and khesari, Lathyrus sativus were collected from the Bangladesh Agricultural Research Institute (BARI). Joydebpur, Gazipur. Seeds of uniform sizes were soaked for 10 hr in distilled water and washed extensively with distilled water to remove surface contaminants. The seeds were then germinated in a dark thermostatic chamber at 27-28°C in separate petridishes (diametre 14-16 cm) on a layer of filter paper moistended with distilled water for 24 hr. The seeds were again carefully washed and sown in glass or porcelain trays on a layer of sterile sand moistened with distilled water and left for 5 days. This process of germination was followed throughout the experiment. Percentage of germination was recorded after every 24 hr as follows: % of germination = (No. of seeds germinated x 100)/ Total no of seeds sown Moisture content of seeds was determined by drying the seeds at 110°C in a drying oven until a constant weight was attained. An empty crucible was dried in oven at 110°C for 6 hr. removed and kept it in a dessicator. About 2 g of a particular seed sample was taken in the weighed empty crucible. One drop of nitric acid was added and then the material in the crucible was charred on a low flame. The crucible was then kept in muffie furnace at 600°C and kept it constant for one hr. It was then removed, cooled and kept in a dessicator and weight of the crucible was taken. Protein was extracted by Kjeldahl method. The principle of this procedure involved digestion of the sample with concentrated sulphuric acid and digestion mixture. which caused oxidation and destruction of protein and conversion of the organic nitrogen to ammonia as ammonium sulphate. The amount of ammonia nitrogen was determined by making the digest alkaline followed by distillation of the liberated ammonia into standard acid solution and estimated titrimetrically The total nitrogen obtained was then converted into percentage of crude protein multiplying with the factor 6.25% of crudprotein = N x 6.25. Fat content of seeds was determined following the method. The principle of this method lies in mixing the sample with a solvent n-hexane which was then removed by distillation and the residue was dried and weighed. The extraction procedure was carried out in Soxhlet apparatus. Non-protein nitrogen (NPN) was determined according to the method.

Source of Information: J. Aslat. Soc. Bangladesh. Sci. 22(1): 1-17. 1996, ISSN 1016-6947

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Germination percentage was recorded after 24, 48 and 72 hr. V. radiata and V. mungo showed 100% germination after 24 hr. C. cajan and L. culinaris showed 100% germination after 72 hr. Smith et al (1987) noted that seeds of C. arietinum have an after ripening requirement for 100% germination within 2-3 days. Moreover, they reported that smaller seeds had higher germination percentage than larger seeds. However, this does not agree with the present experiment. This may be due to the quality, viability and variety of seeds. Present investigation sho ed that C. cajan had the highest protein content after 24 hr of germination, which was 153.81% higher than that of the dry seeds.· Lowest protein content was found in L. culinaris (119.96%) than that from dry seeds. The other increases after 24 hr germination were 149.48, 125.10 and 124.02% higher than that in the dry seeds of V. radiata. L. sativus and V. mungo, respectively. Noel and Rossario ( 1989) reported that protein content increases after germination in mungbeen (V. radiata). Present results showed that in V. mungo after 72 hr of germination protein content increased by 10.10% over the ungerminated seeds. Minimum increase after the same period of germination was 2.20% in C. cajan. Non-protein-nitrogen (NPN) in ungerminated seeds and after 72 hr of germination was found maximum in L. sativus and minimum in V. r. The decrease after 72 hr of germination from the maximum increase (L. sativus) were 23.08. 29.49 and 1.28% in V. radiata. V. mungo, C. cajan and L. culinarL'>. respectively. From the present experiment. it was revealed that in all the five pulse species NPN content increased gradually with the progress of germination. Noel and Rossario (1989) reported a progressive reduction of protein nitrogen and an increase in NPN occurred during early hours of germination. The exact mechanism of increased NPN content is not known but it is assumed from the various available reports that in vitro synthesis of NPN may take place with the onset of germination. The striking observation made from this experiment was that the most popular and preferred pulse of Bangladesh L. culinaris (mushari) contains less protein fat and NPN. So, it is necessary to select better cultivars containing higher amounts of nutrient and minerals to improve and solve malnutrition problem of the country.

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