Effects of different germination conditions on the contents of free protein and non-protein amino acids of commercial legumes
Seeds of beans, lentils and peas were germinated for 2, 4 and 6 days, either under continuous light or continuous dark, and the free amino acids analysed by HPLC. The effects of germination on the free protein amino acids (FPA) and non-protein amino acids (FNPA) depended on the type of legumes and on the processing conditions. After germination of beans, histidine, glutamate, glycine, arginine, tyrosine and tryptophan contents decreased while, in lentils and peas, FPA increased after germination. Light germination
Effects of different germination conditions on the contents of free protein and non-protein amino acids of commercial legumes
Seeds of beans, lentils and peas were germinated for 2, 4 and 6 days, either under continuous light or continuous dark, and the free amino acids analysed by HPLC. The effects of germination on the free protein amino acids (FPA) and non-protein amino acids (FNPA) depended on the type of legumes and on the processing conditions. After germination of beans, histidine, glutamate, glycine, arginine, tyrosine and tryptophan contents decreased while, in lentils and peas, FPA increased after germination. Light germination