The change of crude protein and fat content in the broad beans seed covers during germination process
Bożena Gładyszewska
Uniwersytet Przyrodniczy w LublinieAbstract
The paper presents the results of studies on the variation in protein and fat contents in broad bean seed covers of Hangdown White SNF variety, during the germination process at temperature of 20°C ± 1°C. The first samples were collected for analysis the next day from the beginning of the experiment while the others were taken every 24 hours during 5 consecutive days. The experiment showed an increase of fat contents in seed covers (0.94–1.35 g/100 g d.m.) with increasing germination intensity within the entire period of time and simultaneously reduction of the protein contents (4.5–3.8 g/100 g d.m.) along with the germ growth. The experiment was terminated after 144 hours when the majority of seed had germinated. During this time, the greatest decrease of protein contents (4.39–3.88 g/100 g d.m.) was observed.
Keywords:
broad bean seeds, germination, crude protein, fatReferences
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Uniwersytet Przyrodniczy w Lublinie
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