Abstract
AbstractThe quantitative changes in carbohydrates of two varieties (i.e., red netal and HG‐4) of groundnuts during germination have been investigated. On germination, raffinose, stachyose and verbascose decreased gradually up to 48 h and almost disappeared completely in later stages of germination (140 h). Glucose and fructose levels increased 4–6 fold; while sucrose content increased considerably throughout germination in both the varieties of groundnuts. The starch content increased about four fold during germination in both the varieties. The pentosan content was almost constant up to 36 h but decreased in later stages of germination. The oil content decreased significantly from 52 to 8.0%. The fairly high initial α‐galactosidase and lipase activity in resting seeds, increased considerably during germination in both the varieties studied. On the other hand the pentosanase activity was not detected up to 36 h of germination but it appears to increase abruptly afterwards.
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