Germination Effect on Functional Properties and Antitrypsin Activities of Pigeon Pea (Cajanus cajan (L.) Millsp.) Sprout Flour

Abstract

Germination is a series of changes in morphology, physiology and biochemistry. These changes are likely to affect the nutritional content, anti-nutritional and functional properties of sprout flour produced. The purpose of this study was to determine the effect the length of germination on the functional properties of the antitrypsin activity of pigeon pea sprout flour. After being soaked at 50 °C during the first 6 hours, then at room temperature in the next 30 hours, pigeon pea seeds were germinated at room temperature with germination time of 24; 36, 48; 60 and 72 hours respectively. The resulting sprouts were dried at 50 °C, then powdered. The results showed that the germination process increased water absorption capacity  and the oil absorption 15.73% and 14.80% respectively. The longer the time of germination, the higher the water absorption capacity and the oil absorption were. The process of germination decreased pigeon pea flour swelling volume from 5.3% to 4.2% in pigeon pea sprouts flour, but increased the solubility of 13.3% (pigeon pea flour) to 19.0% (pigeon pea sprouts flour) and speeding wettability from 377 seconds (pigeon pea flour) to 188 seconds (pigeon pea sprouts flour). The longer the time of germination, the activity of trypsin inhibitor decreases. At the 72-hour germination, anti-trypsin activity decline reached 46%, from 573.090 UTI / g sample becoming 308.827 UTI /g sample.

Keywords: germination, functional properties, antitrypsin, pigeon pea