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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(9): 3307-3313
DOI: https://doi.org/10.20546/ijcmas.2017.609.408


Nutritional and Biochemical Alterations in Vigna Radiata (Mung Bean) Seeds by Germination
Inamul Hasan Madar1†*, Amjad Hussain Asangani2†, Shantkriti Srinivasan2†, Iftikhar Aslam Tayubi3 and Gideon I. Ogu4
1Department of Biotechnology and Genetic Engineering, Bharathidasan University, Tiruchirappalli-620024, Tamil Nadu, India
2Department of Biotechnology, National College (Autonomous), Dindigul Road,Tiruchirapalli-620001, Tamil Nadu, India
3Faculty of Computing and Information Technology, King Abdul Aziz University,Rabigh, Kingdom of Saudi Arabia
4Department of Biological Sciences, Novena University, Ogume, Delta State, Nigeria
*Corresponding author
Abstract:

Mung bean (Vigna radiata), a rich source of many nutrients with potential health benefits is a commonly used functional food in India. The nutritional composition of Vigna radiata seeds were estimated in terms of carbohydrate, free amino acid, protein, chlorophyll and fat content pre and post germination to assess the biochemical changes in seeds. They were found to have slightly higher carbohydrate content (0.021 mg/g) after germination. The amino acid (0.239 mg/g) and protein content (0.207 mg/g) were appreciably increased compared to dry seeds. There was an insignificant difference in the fat, chlorophyll a and b contents of pre and post germinated seeds. These results suggest that the nutritional content and quality of the seeds of Vigna radiata improves after germination.


Keywords: Mung bean, Vigna radiata, Nutrition, Germination, Biochemical composition, Protein, Amino acid, Carbohydrate, Chlorophyll.
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How to cite this article:

Inamul Hasan Madar, Amjad Hussain Asangani, Shantkriti Srinivasan, Iftikhar Aslam Tayubi and Gideon I. Ogu. 2017. Nutritional and Biochemical Alterations in Vigna Radiata (Mung Bean) Seeds by GerminationInt.J.Curr.Microbiol.App.Sci. 6(9): 3307-3313. doi: https://doi.org/10.20546/ijcmas.2017.609.408