Imtiaz Hussain and M. Burhanddin
Germination of legume seeds is an effective processing treatment to improve the nutritional quality. The aim of this study was to optimize the effect of germination conditions temperature and time. The germinated mungbean seed flour evaluated for the nutritional content changes in mungbean seed during germination. The analysis included determination of ash, carbohydrate, fat, cured fiber, moisture and proteins. The mungbean seeds were germinated at 30-37 ºC for 48-72 hours. The experiments were designed by using the Response Surface Methodology (RSM), with a Central Composite Rotatable Design (CCRD) resulted experimental values ranged for ash 3.29- 3.53% , carbohydrate 58.12-58.37 %, fat 1.41-1.48 %, cured fiber 1.82-2.01% , moisture 7.01-7.31% and proteins 25.0-25.71% and the predicted the optimal values input variables (temperature and time) ranged between 28.55-38.44ºC and 43.02-76.97 hour respectively. The maximum optimal values for basic analyzed food components ash carbohydrate, fat, cured fiber, moisture and proteins from multiple response optimizations were 3.52, 58.40, 1.47, 2.06, 7.43 and 25.68% respectively. It was concluded that germination significantly effect on mungbean seed nutrients. All the derived mathematical models for the various responses were found to be fit significantly to predict the data.
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