Biochemical and nutritional implications of nucleic acids in germinating seeds of mungbean (Vigna radiata L.)
1994
Raymundo, L.C. | Quizon, M.L.B. | Hurtada, W.A. (Philippines Univ., Los Banos, College, Laguna (Philippines). Inst. of Food Science and Technology)
Mungbean seeds were germinated for 48 hr. in the dark. Samples of the sprout were taken at 6-hr interval. Changes in moisture, dry matter, crude fat, total protein, soluble proteins and the nucleic acids were monitored for 48 hr to establish their metabolic relationship and to reassess the nutritional implications of including bean sprouts in the diet. The dry matter and crude fat progressively decreased while the moisture content and total protein increased on germination. The nucleic acid contents of the ungerminated seed was high and increased further on germination. Maximum levels of the five bases were obtained 18 hr after germination and were lowest 24 to 45 hr after germination. The highest values attained (in mg/100 g) were 337.0 for adenine, 587.9 for guanine, 214.4 for cytosine, 550.7 for thymine and 476.8 for uracil. Diets containing mungbean sprouts as well as the ungerminated mungbean seeds are not recommended for persons suffering from gout and rheumatoid arthritis because of the high purine content
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