Effect of germination on proximate and phytochemical content of horse gram and green gram malt

Abstract

The present study was conducted to investigate the effect of germination on proximate and phytochemical content of horse gram and green gram malt. The horse gram and green gram were soaked in water for about 72 hrs to get the sprout. It was cabinet dried to obtain the malt. The proximate and phytochemical content of horse gram reveled that, it had moisture (6.76%), protein (22.31%), fat (1.32%), ash (3.54%) and carbohydrate (62.46%) and phytochemicals such as phenol (2.86 mg GAE/100g), flavonoids (2.45 mg/100g), alkaloids (0.54 g/100g) and tannins (0.102 g/100g). The proximate composition of green gram was found to be moisture (9.86%), protein (23.42%), fat (1.42%), ash (3.52%) and carbohydrate (63.86%). The phenol, flavonoids, alkaloid and saponin content of green gram was found to be 4.14 mg GAE/100g, 3.36 mg/100g, 0.78 and 0.128 g/100g. After germination period of 72 hrs, the moisture, fat and ash content were decreased over germination. The phytochemical content were reduced after germination. Hence it was showed the germination provides the nutritional value to processed products.