Assessment of enzymatic changes in some legume seeds during germination

The present study addresses the enzymatic changes during germination and possible improvements in nutritional quality of some legume seeds. Mung bean (Phascolus aureus), cowpea (Vigna catjang), lentil (Lens culinaris) and chickpea (Cicer arietinum) were used as raw materials. Untreated, soaked and germinated samples for 24, 48 and 72 h were analysed for phytase, a-amylase and protease activities. Enzymes activities increased significantly (P<0.05) on pre germination soaking, except for phytase activity of chickpea, which the difference was not significant (P<0.05). Enzymatic activities of all legumes tested, improved significantly (P<0.05) during the course of germination up to 72 h and reached maximum at the end of the period (0.9-33.5 folds depending on enzyme and the legume tested). Germination as a biotechnological technique improved enzymatic activities of legume seeds.