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Research Paper | Home Science | India | Volume 4 Issue 2, February 2015 | Rating: 6.1 / 10
Biochemical and Enzymatic Changes Associated with Duration of Germination of Wheat Moth based Food Mixes
Nidhi Chaudhary | Swati Vyas [2] | Ila Joshi [2]
Abstract: Germination is complex process during which the seed must quickly recover physically from maturation drying resume a sustained intensity of metabolism, complete essential cellular events to allow for the embryo to emerge, and prepare a subsequent seeding growth. Legumes consumed after processing and germination are most economical food. This process is also an appropriate low cost low technology option for household processing in lesser developed countries. It causes important changes in the biochemical, nutritional and sensory characteristics of products and it enhances the nutritional value and increases protein digestibility.
Keywords: Proximate composition, Anti Nutrient components, Biochemical Analysis, Amylase activity, protease activity
Edition: Volume 4 Issue 2, February 2015,
Pages: 2267 - 2271