Oloyo, Raheem Adisa (2004) Chemical and nutritional quality changes in germinating seeds of Cajanus cajan L. Food Chemistry, 85 (4). pp. 497-502.
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Chemical and nutritional quality changes in germinating seeds of Cajanus Cajan L..pdf Download (3MB) |
Abstract
Changes in the chemical constituents and nutritive quality of germinating seeds of pigeon pea, Cajanus cajan L. were studied in seeds that were germinated for 0, 1, 2, 3, 4 and 5 days. The differently germinated seeds were analysed for proximate composition, mineral elements, structural carbohydrates, calorific value, nutritive and non-nutritive matter and certain anti-nutritional factors. Germination significantly altered the nutrient composition of the seed, causing a marked increase in calorific value. Crude protein, soluble carbohydrate, cellular and organic cellular contents, cellulose,' lignin, non-nutritive matter, total oxalate and phytic acid contents of the seed were negatively correlated with germination, whereas the reverse was the case with the seed's contents of fat, crude fibre, total ash, soluble ash, acid-insoluble ash, cell wall carbohydrate, hemicellulose, iron, manganese, calcium, magnesium, copper, phosphorus, food energy; digestible energy, tannins, total phenolics and trypsin inhibitory activity. It was concluded that the increased contents of tannins, total phenolics and trypsin inhibitory activity of the seed during the progressive germination might limit its nutritive quality.
| Item Type: | Article |
|---|---|
| Subjects: | Q Science > QD Chemistry S Agriculture > S Agriculture (General) |
| Divisions: | Faculty of Engineering, Science and Mathematics > School of Chemistry |
| Depositing User: | Dr J. Soyemi |
| Date Deposited: | 29 May 2020 19:03 |
| Last Modified: | 29 May 2020 19:03 |
| URI: | http://eprints.federalpolyilaro.edu.ng/id/eprint/262 |
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