Abstract
Effects of different temperatures, during soaking and germination on selected nutrients and antinutrients of mungbean, were studied. Comparison of the coefficients of variability revealed striking differences in their values as a result of soaking and germination. Soaking at 55°C resulted in larger decreases in the phytate and trypsin inhibitor activity than at 27°C whereas protein was little affected. Biosynthesis of protein, ascorbic acid and riboflavin was generally greater, and biodegradation of phytate and trypsin inhibitor higher, during germination at ambient conditions (20–35°C) than at low temperature (20°C) while thiamine and amino acid contents were less affected. Maximum contents of ascorbic acid (
47·0
mg
100
g
), riboflavin (3·54 μg/g) and thiamine (4·37 μg/g) were detected during germination for 48–72 h irrespective of temperature. A slight increasing trend in the protein content (18·4–23·5%) but decreasing trends in the phytate (
105–216
mg
100
g
) and trypsin inhibitor (497–2460 TIU/g) values, were observed during germination regardless of the temperatures tested.