EFFECT OF GERMINATION CONDITIONS ON PHYTIC ACID AND POLYPHENOLS OF FABA BEAN SPROUTS (VICIA FABA L.)

Article Id: LR-158 | Page : 489-495
Citation :- EFFECT OF GERMINATION CONDITIONS ON PHYTIC ACID AND POLYPHENOLS OF FABA BEAN SPROUTS (VICIA FABA L.).Legume Research-An International Journal.2013.(36):489-495
Yu-Wei Luo* and Wei-Hua Xie1 lyw@jit.edu.cn
Address : College of Horticulture, Jinling Institute of Technology, 210038, Nanjing, P. R. China

Abstract

With a view to improve the nutrition of faba bean, influence of germination time and type of illumination on phytic acid and polyphenols of faba bean was investigated. Germination time up to 72 h significantly reduced (P lyphenols decreased significantly (P time while after that it increased significantly (P ntly increased (P to 0.162% within the first 24 h germination while beyond that it decreased significantly. Water extractable polyphenols decreased significantly with the increase in germination time.

Keywords

Faba bean Germination time Illuminations Phytic acid Ployphenols.

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