EFFECT OF GERMINATION CONDITIONS ON PHYTIC ACID AND POLYPHENOLS OF FABA BEAN SPROUTS (VICIA FABA L.)

ABSTRACT

With a view to improve the nutrition of faba bean, influence of germination time and type of illumination on phytic acid and polyphenols of faba bean was investigated. Germination time up to 72 h significantly reduced (P lyphenols decreased significantly (P time while after that it increased significantly (P ntly increased (P to 0.162% within the first 24 h germination while beyond that it decreased significantly. Water extractable polyphenols decreased significantly with the increase in germination time.

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EFFECT OF GERMINATION CONDITIONS ON PHYTIC ACID AND POLYPHENOLS OF FABA BEAN SPROUTS (VICIA FABA L.)

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