Journal article
The Effect of germination on gamma-aminobutyric acid, phytic acid and chemical composition of Hyacinth bean (Lablab purpureus (L.) Sweet).
Vietnam Journal of Agricultural Sciences , Vol.19 (6), pp.737-744
2021
Abstract
The study aimed to investigate the effects of temperature and germination time on the changing of gammaaminobutyric acid (GABA), phytic acid and the hyacinth bean’s compositions (total solid content, protein, lipid, ash content). The seeds of Hyacinth bean were germinated at 26, 28, 30 and 32C for 12, 24, 36 and 48h. GABA and phytic acid were analyzed using the colorimetric methods. Total solid, protein, lipid and ash content were analyzed using the drying method, Kjeldahl, Soxhlet and incineration, respectively. The results showed that the germination was significantly influenced by GABA, phytic acid and chemical compositions of the germinated hyacinth bean seeds. Hyacinth bean seeds were germinated at 30C for 36h showed the highest content of GABA and protein. Phytic acid and total ash content significantly decreased as prolonging germination without being affected by incubated temperature. Lipid and total solid content also decreased as increasing germination temperature and prolonging incubation time.
Details
- Title
- The Effect of germination on gamma-aminobutyric acid, phytic acid and chemical composition of Hyacinth bean (Lablab purpureus (L.) Sweet).
- Authors/Creators
- Thom Thi NguyenDinh Thi NguyenDoanh Thi DuongThao Thi CaoDoan Duc Nguyen
- Publication Details
- Vietnam Journal of Agricultural Sciences , Vol.19 (6), pp.737-744
- Publisher
- Vietnam National University of Agriculture
- Identifiers
- 991005743842307891
- Copyright
- © 2021 VNUA.
- Murdoch Affiliation
- Murdoch University
- Language
- Vietnamese
- Resource Type
- Journal article
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