University of Life Sciences in Lublin

Wydawnictwo Uniwersytetu Przyrodniczego

Issue 11 (1) 2012 pp. 43–49

Bożena Gładyszewska

The change of crude protein and fat content in the broad beans seed covers during germination process

Abstract: The paper presents the results of studies on the variation in protein and fat contents in broad bean seed covers of Hangdown White SNF variety, during the germination process at temperature of 20°C ± 1°C. The first samples were collected for analysis the next day from the beginning of the experiment while the others were taken every 24 hours during 5 consecutive days. The experiment showed an increase of fat contents in seed covers (0.94–1.35 g/100 g d.m.) with increasing germination intensity within the entire period of time and simultaneously reduction of the protein contents (4.5–3.8 g/100 g d.m.) along with the germ growth. The experiment was terminated after 144 hours when the majority of seed had germinated. During this time, the greatest decrease of protein contents (4.39–3.88 g/100 g d.m.) was observed.
pub/11_1_43.pdf Full text available in in Adobe Acrobat format:
http://www.agriculturalengineering.actapol.net/volume11/issue1/11_1_43.pdf
Keywords: broad bean seeds, germination, crude protein, fat
For citation:

MLA Gładyszewska, Bożena. "The change of crude protein and fat content in the broad beans seed covers during germination process." Acta Sci.Pol. Tech. Agr. 11.1 (2012): 11.
APA (2012). . Acta Sci.Pol. Tech. Agr. 11 (1), 11
ISO 690 GłADYSZEWSKA, Bożena. The change of crude protein and fat content in the broad beans seed covers during germination process. Acta Sci.Pol. Tech. Agr., 2012, 11.1: 11.
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Streszczenie w języku polskim:
http://www.agriculturalengineering.actapol.net/tom11/zeszyt1/abstrakt-43.html