Received: 26-02-2021
Accepted: 18-04-2021
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The Effects of Germination on Gamma-aminobutyric Acid, Phytic Acid and Chemical Composition of Hyacinth bean (Lablab purpureus(L.) Sweet)
,
Nguyen Thi Dinh
1
,
Duong Thi Doanh
1
,
Cao Thi Thao
1
,
Nguyen Duc Doan
3
Keywords
Hyacinth bean, germination, gamma-aminobutyric acid, phytic acid, hyacinth bean composition
Abstract
The study aimed to investigate the effects of temperature and germination time on the changing of gamma-aminobutyric 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.
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