Abstract
Broad bean seeds were germinated for 4 days and the changes occurred in carbohydrate, protein and amino acids of germinated seeds were studied. Proteins showed slight reduction in their content, while variations were observed in the amounts of amino acids. The germination process leads to an increase in most of the essential amino acids needed for human consumption. Starch content was decreased accompanied by an apparent increase in both of reducing and non-reducing sugars.
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