Changes in Physico-chemical Properties and Mineral Contents during Buckwheat Germination

메밀 발아 중 물리화학적 특성과 무기질 함량의 변화

  • 이명헌 (한림대학교 한국영양연구소) ;
  • 손흥수 (한림대학교 한국영양연구소, 경희대학교 식품가공학과, 경희대학교 식품가공학과, 한림전문대학 식품영양과)
  • Published : 1994.12.01

Abstract

To provide the effective application scheme and basic information of buckwheat (Fagopyrum esculentum Moench), buckwheat was germinated at 10$^{\circ}C$ for 7 days and 100 kernels weight, germination rate, root length, chemical composition and mineral contents were examined at 24 hour Intervals. During the germination period, the 100 kernels weight increased approximately 0.3g per day. The germination rate increased sharply after 2 days and the root length increased greatly after 4 days. The crude protein contents increased with germination time, whereas the carbohydrate contents decreased. The crude ash and fat contents did not differ significantly during the germination period. The Ca contents Increased for the 4th day of gemination, but gradually decreased afterwords. The Na contents increased in the initial stage of germination, but then gradually decreased. However, there were no significant change In the Mg, K. Fe. Mn and Zn contents.

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