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Abstract
Effect of germination, varietal differences and boiling on the isoflavone content of Bengalgram (Cicer arietinum) was studied. The amount of isoflavone in seeds was found to increase with the duration of germination. A considerable difference in the contents of isoflavones in the various varieties of Bengalgram was noted. Boiling of germinated seeds for 10 min under 15 Ib pressure resulted in about 50 per cent loss of biochanin A and formononetin. The isoflavone profile of other commonly-used pulses showed that, while blackgram and greengram contained only daidzein, redgram and soyabean contained formononetin and genestein respectively along with daidzein.