Vol. 6, Issue 3 (2018)
Effect of germination on vitamin and mineral content of horse gram and green gram malt
Author(s): Sadawarte SK, Pawar VS, Sawate AR, Thorat PP, PD Shere and J Surendar
Abstract: The present study was conducted to investigate the effect of germination on vitamin and mineral content of horse gram and green gram malt. The horse gram and green gram were soaked in water for about 72 hrs to get the sprout. It was cabinet dried to obtain the malt. The vitamin and mineral content of horse gram reveled that, it had calcium content of horse gram and green gram were 289 and 70.86 mg/100g.The phosphorous content in horse gram and green gram were 582 and 321.68 mg/100g. The iron content in horse gram and green gram were found to be 39.5 and 5.6 mg/100g. Magnesium is present in small amount in all cells and is required for cellular metabolism. It is also present in bone along with calcium. The magnesium content for horse gram and green gram were analysed and found 177 and 184 mg/100g respectively. The results pertaining to potassium indicates the mean potassium content in horse gram and green gram was found to be 786.4 and 1241.64 mg/100g. The mineral content were increased and vitamin content were decreased over sprouting. Hence, it could be concluded that the germination process is helpful in preparation of nutritionally rich malt.
Pages: 1761-1764 | 598 Views 138 Downloads
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How to cite this article:
Sadawarte SK, Pawar VS, Sawate AR, Thorat PP, PD Shere, J Surendar. Effect of germination on vitamin and mineral content of horse gram and green gram malt. Int J Chem Stud 2018;6(3):1761-1764.
