Changes in Protein, Sapogenols and Lectins of Different Types of Chickpeas (Cicer arietinum) during Soaking and Germination Srivastava RP*, Vasishtha Hina Division of Basic Sciences, Indian Institute of Pulses Research, Kanpur-208 024, India *Author for correspondence: Email: rpsrivastava1208@rediffmail.com
Online published on 16 January, 2015. Abstract The effect of soaking and germination (24, 48 and 72 h) on soluble protein, sapogenols and lectins of different types of chickpeas (desi, kabuli and green type) was studied. Four desi type (BG 256, KWR 108, JG 74 and DCP 92-3), four kabuli types (KAK 2, JKG 1, BG 1053 and L 550) and two green types (Sadabahar and BGD 112) genotypes were selected for the present investigation. Soluble protein increased significantly during soaking and germination of chickpeas, whereas soaking had no significant effect on sapogenols, but the germination had significantly reduced sapogenol A and sapogenol B of seed. A reduction of 35.8% and 15.4% was observed in sapogenol A and B of seed, respectively during 72 h of germination. An overall loss of 23.0% in total sapogenol content of seed during 72 h of germination was recorded. The germinated seeds of chickpea had sapogenol A and B in the ratio of 1: 2.22. Lectins, the cause of haemagglutination, degraded drastically during germination of chickpea seed and a loss of 89.73% in lectin content of seed was recorded after 72 h of germination. The desi, kabuli and green types have exhibited almost similar trend of changes during soaking and germination. Top Keywords Chickpeas, soaking, germination, soluble protein, sapogenols A and B, lectin. Top |