Phenolic Content and Antioxidant Activity of Germinated and Cooked Pulses

Figures & data

Table 1 Effect of germination duration on proximate composition of different pulses

	Ash (%)			Protein (%)			Fat (%)			Crude fiber (%)
Variety	Control	12 h	24 h	Control	12 h	24 h	Control	12 h	24 h	Control	12 h	24 h
Mah	3.7^a	3.5^a	3.5^a	22.72^a	23.63^b	25.35^c	2.72^a	2.87^a	2.93^a	4.08^a	4.25^a	4.61^b
Green mung	3.0^a	3.2^a	3.5^a	23.65^a	25.36^c	24.49^b	1.08^a	1.12^a	1.18^a	4.31^a	4.40^b	4.64^c
Masur	2.0^a	1.7^a	2.0^a	24.50^b	23.63^a	25.35^c	1.45^a	1.50^a	1.62^a	2.65^a	2.85^a	3.05^a
Moth	3.2^a	3.5^a	3.2^a	23.61^b	22.73^a	23.63^b	2.78^a	2.82^b	2.87^c	3.26^a	3.66^b	3.68^b
Arhar	3.7^a	4.0^a	3.7^a	20.50^a	22.74^b	23.61^c	1.12^a	1.62^b	1.63^b	2.81^a	2.98^b	3.34^c
a, b, and c superscripts are significantly (p ≤ 0.05) different column wise within a cultivar.

Table 2 Effect of germination on total phenolic content and antioxidant activity of pulses

	Germination	Total phenolic	Antioxidant
Sample	time (h)	content (mg/g)	activity (%)
Mah	Control	5.70^c ± 0.16	35.67^c ± 0.57
	12	3.66^a ± 0.01	15.54^a ± 0.26
	24	4.13^b ± 0.10	19.20^b ± 0.64
Green mung	Control	3.05^c ± 0.13	14.43^b ± 0.36
	12	2.54^b ± 0.07	13.66^b ± 0.73
	24	1.48^a ± 0.13	11.79^a ± 0.30
Arhar	Control	6.71^c ± 0.18	35.41^b ± 0.34
	12	5.14^b ± 0.11	18.08^a ± 0.18
	24	4.44^a ± 0.09	17.44^a ± 0.61
Masur	Control	6.20^b ± 0.12	36.38^c ± 0.66
	12	3.18^a ± 0.10	20.79^b ± 0.09
	24	3.04^a ± 0.12	17.64^a ± 1.43
Moth	Control	1.54^a ± 0.11	10.61^a ± 0.59
	12	1.85^b ± 0.09	12.60^b ± 0.25
	24	2.74^c ± 0.02	16.65^c ± 0.15
a, b, and c superscripts are significantly (p ≤ 0.05) different column wise within a cultivar.

Figure 1 Effect of cooking on total phenolic content (a) and antioxidant activity (b) in control, 12 h and 24 h germinated pulses, a and b superscripts are significantly (p ≤ 0.05) different within a treatment.