Changes in Some Chemical Components During Germination of Broccoli Seeds

Seeds germination to obtain sprouts is a technological method used for many years. During this biological process metabolic enzymes arc activated and utilization or synthesis of wide range of chemical compounds occurs in seeds. Cruciferous plants seeds arc especially valuable for this purpose because of glucosinolates abundance, the amount of which during germination even increases. The aim this study was to determine the influence of germination process of broccoli (Brassica oleracea L. var. botrytis Plenck) seeds on their chemical composition related to nutritional value, including amino acids content The seeds were germinated for 24, 72 and 120 h in the dark, at temperature of 25 degrees C. The biggest changes in chemical composition were observed after 72 h of germination. During this process the amount of crude proteins increased, as well as amino acids content. Total amount of conjugated amino acids in non-germinated broccoli seeds was on the level of 181 g kg(-1) dm and increased after 72 h of germination to 217 g kg(-1) dm, while sudden decrease was observed after 120 h of germination, to the level of 177 g kg(-1) dm. Prevailing essential amino acids in non-germinated and germinated seeds were leucine and arginine, while non-essential - glutamic acid.