Effect of germination on biochemical and nutritional quality of Kwati

Current study investigated the effect of germination on the biochemical, nutritional and antioxidant properties of Kwati. Samples with three different formulations, each containing 10 to 12 types of legumes, were germinated at room temperature for 3, 4 and 5 days at 100% relative humidity. The increase in sprout length of legume was the function of incubation time, however, varies with legumes. Germination markedly lowered lipid and total carbohydrate content. On the other hand, protein, fiber and mineral contents increased significantly. Activation of hydrolytic enzymes such as amylases and proteases during germination is responsible for major biochemical changes in legumes. The eating quality was improved as demonstrated by significant reduction of antinutritional factors such as tannin, phytate and oxalate. Antioxidant activity, as ascorbic acid, increased gradually with germination period. Germination brought favorable changes in biochemical composition of Kwati, improves eating quality and nutritive value