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  • Title: Changes in carbohydrate and nitrogenous components and amylase activities during germination of grain amaranth.
    Author: Balasubramanian T, Sadasivam S.
    Journal: Plant Foods Hum Nutr; 1989 Dec; 39(4):325-30. PubMed ID: 2483588.
    Abstract:
    Grain amaranth (Amaranthus hypochondriacus), Yercaud local variety, was soaked overnight and germinated for 192 h taking the soaked grains as the zero time (0 h) sample. The changes in the activities of alpha- and beta-amylases, starch, sugar, protein and lysine contents during germination are reported. Activity of alpha-amylase was high in the 0 h soaked grains, while beta-amylase activity was high in 72 h germinated grains. The joint action of the amylases resulted in a decrease of starch content from 0 to 192 h in germinated grains and an increase in total sugars during the initial period of germination. Protein nitrogen was found to decrease from 48 h to 192 h accompanied by an increase in free amino acid and non-protein nitrogen contents. Total lysine content was found to be increased by 31% in 24 h germinated grain amaranth. Protein fractionation of raw, soaked and 24 h germinated grain amaranth showed that the distribution of different types of proteins varied during germination of the grains. An increase of water soluble protein content was noticed in 24 h germinated grains.
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