Wheat Seeds (Sofabdy variety) were collected from Bangladesh Agricultural Development Corporation Balashpur Mymensingh. Mungbean seeds (BINA-5 variety) were collected from Bangladesh Institute of Nuclear Agriculture Mymensingh and biochemical, physical and antinutritional properties were analyzed. The crude fat was estimated by exhaustive extraction with petroleum ether (b.p. 40–60C) using a Soxhlet apparatus (AOAC, 2004). The micro Kjeldahl method was used for the determination of protein (N x 6.25). The moisture, ash and crude fiber contents were determined by the (AOAC, 2004) methods. The total carbohydrate was obtained by difference (100 – (% moisture + % crude protein + % crude fat + % ash).
Estimation of tannins: Tannins were estimated by Vanillin- HCl method of Price et al. (Price et al., 1978). Five gram of defatted seed material was used for the extraction of tannins by using acidic methanol. One ml of suitably diluted extract was taken in a test tube and 5 ml of freshly prepared vanillin-HCl reagent was added slowly with mixing and colour developed was read at 500 nm. Catechin standards were run simultaneously along with sample. The results were expressed as mg/100 g dry wt.
Estimation of phytic acid: Phytic acid was estimated by the method of Davies and Reid (Davies, and Reid, 1979). One g of material was ground and extracted with HNO by continuous shaking, filtered and made up to suitable volume with water. To 1.4 ml of the filtrate, 1 ml of ferric ammonium sulphate solution (21.6 mg in 100 ml water) was added, mixed and placed in a boiling water bath for 20 min. The contents were cooled and 5 ml of isoamyl alcohol was added and mixed. To this, 0.1 ml ammonia solution was added, shaken thoroughly and centrifuged at 3000 rpm for 10 min. The alcoholic layer was separated and the colour intensity was read at 465 nm against amyl alcohol blank after 15 min. Sodium phytate standards were run along with the sample. The results were expressed as mg phytic acid/100 g dry wt.
Physical Analysis Seeds of mungbean and wheat will be analyzed for following physical characteristics. Seed Weight: One hundred randomly selected seeds of mungbean and wheat will be weighed separately and recorded as 100-seed weight. Seed Volume: In a graduated cylinder containing water, 20previously weighed seeds of mungbean and wheat will be immersed, and the amount of water displaced will be recorded as volume of seeds in ml. and per seed volume will be calculated as: (Phirke et al,1982) Seed Volume/seed= Volume increased/ No. of seeds. Seed Density: Seed density will be calculated from the values obtained for weight (g) and volume (g/mL) (Giami and Okwechime, 1993). Seed density = weight of seeds in grames/ Volume of Water. Bulk Density: Bulk density (BD) will be determined using the method of Wang & Kinsella (1976). Ten g of the seed material of mung bean and wheat will be placed in a 25 ml graduated cylinder and packed by gentle tapping of the cylinder on a bench top ten times from a height of 5–8 cm. The final volume of the test material was recorded and expressed as g/ml. (Narayana and Narasinga, 1984) BD= weight of seeds seeds/ Volume of bulk seed.
Water Absorption Capacity: The water absorption will be determined by soaking 10 g of whole seed beans at room temperature (25 °C) in a distilled water ratio of 1:5. After 12 h the beans were removed from the soaking water, drained, surface-dried with filter paper, and reweighed. Gain in weight was taken as the amount of water absorbed and expressed as a percentage of initial dry weight of the seeds. (Hincks & Stanley.1986).
Seed Coat Percentage: For the determination of seed coat percentage, the procedure described by (Phirke et al., 1982) as modified by (Giami & Okwechime, 1993) will be followed. Fifty seeds of each mungbean and wheat weighed and soaked in 100 ml distilled water for 1 hour at room temperature (28• 1) The seed coats will be removed manually, drained on filter paper, weighed wet and reweighed after drying to constant weight (60 - 24 hours) by the air oven method (AOAC, 2000). The final weight will be expressed as a percentage of total initial seed weight. Leached Solids of Seed: Leached solids capacity will be determined using a modification of the method described by (Akinyele et al., 1986).Ten-gram pre weighted dry seeds of mung bean and wheat will be soaked in 50 ml distilled water for 12 hours at room temperature. Seeds will be drained from water and will be dried till constant weight. The loss in weight will be leached soils from seeds.
Statistical Analysis: Results are presented as mean values and standard deviations. Data were subjected to analysis of variance (ANOVA) where applicable.