Abstract
The effect of germination on oligosaccharides and starch granules in black eye (Vigna sinensis) and pink beans (Phaseolus vulgaris, var. Gloria) was investigated. The changes in starch granules in germinating cotyledons were viewed with a scanning electron microscope. The levels of sucrose, raffinose and stachyose in dry black eye beans were 3.0%, 0.95% and 0.93%, and those in pink bean dry seeds were 1.75%, 0.20% and 0.22%, respectively. Raffinose and stachyose decreased while sucrose and fructose increased during germination of the beans. Sucrose content decreased after germination for 4 days. Extraction of the sugars by the soaking medium was observed. Scanning electron microscopy showed alterations affecting the surface and the entire granule of starch in cotyledons of the beans germinated for eight days.
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Schedule a callMore From: Canadian Institute of Food Science and Technology Journal/Journal de L'Institut Canadien de Science et Technologie Alimentaire
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