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EFFECT OF GERMINATION ON SOME CHEMICAL COMPOSITION OF SOY BEAN SEEDS (GLycine max L.) LEE AND IBAA | ||
| IRAQ JOURNAL OF AGRICULTURE | ||
| Article 1, Volume 14, Issue 9, 2009, Pages 0-0 | ||
| Authors | ||
| A.K.H. Alwan; M.T. Al-Kaiesy | ||
| Abstract | ||
| Two soy bean varieties were germinated for 0, 1, 2, 3, 5 and 7 days at 27°C using wet cloths technique. Protein, oil, ash, moisture and total carbohydrates (including fibers) contents were determined for both varieties. Ibaa contained 39.57, 22.9, 5.28, 5.3 and 26.95% protein, oil, ash, moisture and total carbohydrates, respectively, while in Lee the corresponding values were 42.21, 22.30, 5.59, 5.96 and 23.94%, respectively. During germination some changes in chemical compositions were observed. Protein was increased gradually and the maximum values were 45.58%and 46.10% for Ibaa and Lee, respectively after five days of germination oil content diminished as germination progressed, while slight inconsistent changes were shown in unsaturated fatty acids contents. Oligosaccharides (stachyose and raffinose) disappeared while a maximum increase in sucrose was observed after two days of germination. | ||
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