COMPARATIVE EVALUATION OF NUTRITIVE VALUES OF GERMINATED RICE, BARLEY, CHICKPEA AND JACKFRUIT SEED AND THE EFFECT OF PHYSICO-CHEMICAL AGENTS ON THE STABILITY OF ENZYMES OF CHICKPEA

Abstract

The study was conducted with a view to determine the effect of germination on the changes of protein content, mineral content and enzymatic activity (a-amylase, protease) of rice, barley, chickpea and jackfruit seed as well as to determine the physico-chemical agents on the stability of the enzymes of chickpea. Protein content of rice and chickpea were increased 16.21% and 17.68% respectively at 24 hours then decreased drastically from 48-72 hours of germination. The protein content of barley and jackfruit seed were also increased 31.25% and 23.00% respectively at 48 hours of germination. Mineral content of rice and chickpea were increased at 24 hours of germination and then decreased gradually from 48-72 hours of germination. The mineral content of barley and jackfruit seed were increased at 48 hours of germination and then decreased gradually from 72 hours of germination. The a-amylase and protease activity of rice were increased significantly 51.27% and 155.55% respectively at 24 hours of germination and decreased gradually from 48-72 hours of germination. The oa-amylase and protease activity of chickpea were increased tremendously 162.06% and 136.20% respectively at 24 hours of germination and decreased gradually from 48-72 hours of germination. The a-amylase and protease activity of barley were tremendously increased 72.93% and 57.14% respectively at 48 hours of germination and decreased gradually from 72 hours of germination. In jackfruit seed the o-amylase and protease activity remarkably increased 106.10% and 36.61% respectively at 48 hours of germination and decreased gradually from 72 hours of germination. The enzymatic activities of a-amylase and protease from chickpea were investigated after physical and chemical treatments. The enzymes aamylase and protease have optimum pH 6.8 and 5.0; and optimum temperature 37°C and 38°C respectively. The activities of enzymes were increased in presence of metallic salts such as Ca”*, Mg”*and Mn" while Fe”*, Zn** and Cu’* inhibited the activities moderately. The activities of all the enzymes were completely inhibited in the presence of higher concentration of EDTA.