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Journal of Applied Sciences
  Year: 2008 | Volume: 8 | Issue: 12 | Page No.: 2337-2340
DOI: 10.3923/jas.2008.2337.2340
Effect of Sprouting on Chemical Composition and Amino Acid Content of Sudanese Lentil Cultivars
Mashair A. Sulieman, Mashair A. Sulieman, Mohamed M. Eltayeb, Elfadil E. Babiker, Abdelmoneim I. Mustafa and Abullahi H. El Tinay

Abstract:
The aim of this research was to study the effect of sprouting on the chemical composition, energy and amino acid content of lentil cultivars. Three Sudanese lentil cultivars (Rubatab, Nadi and Selaim) were sprouted for 3 and 6 days. The sprouted seeds were dried and milled. The Proximate composition and amino acids content as affected by sprouting were determined. During sprouting crude fat and fiber were increased, whereas Nitrogen Free Extract (NFE) and food energy were decreased. Sprouting of the seeds was observed to affect amino acid content and showed that it increases partly or all essential and nonessential amino acids with slight variation between cultivars. For Selaim cultivar, sprouting for 3 days increased the proportion of all essential amino acids except methionine, further increase in the period of sprouting to 6 days was observed to decrease amino acid content, this was observed for histidine, lysine and arginine. This result was also observed for Rubatab cultivar in which the content of essential amino acids increased due to sprouting except methionine and lysine. In Nadi cultivar sprouting for 3 days increased the essential and nonessential amino acids. Generally, all lentil cultivars were low in their content of sulfur amino acids (methionine and cystine).
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How to cite this article:

Mashair A. Sulieman, Mashair A. Sulieman, Mohamed M. Eltayeb, Elfadil E. Babiker, Abdelmoneim I. Mustafa and Abullahi H. El Tinay, 2008. Effect of Sprouting on Chemical Composition and Amino Acid Content of Sudanese Lentil Cultivars. Journal of Applied Sciences, 8: 2337-2340.

DOI: 10.3923/jas.2008.2337.2340

URL: https://scialert.net/abstract/?doi=jas.2008.2337.2340

 
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