Impact of Germination on Antioxidant and Antimicrobial Activity of Various Beans

 




 

Foong, Sin Wei (2018) Impact of Germination on Antioxidant and Antimicrobial Activity of Various Beans. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Phaseolus vulgaris (red kidney bean), Vigna radiate (mung bean), Glycine max (soy bean), Vigna angularis (red bean), Phaseolus vulgaris (black bean) are well known beans that were consumed by human. Beans are high in nutrients as it contains protein, complex carbohydrates, minerals, vitamins, fibers while free of cholesterol. Their non-nutritive factors cause most of the legumes need to go through processing before consumption. One of the way could improve the bioactive compounds content of beans are by growing them into sprouts. It is found that germinated beans could improve digestion and reduce flatulence. The objectives of this project is to study the antimicrobial activity of different beans and germinated beans, to compare and investigate the antioxidants activity in various beans and germinated beans and to study the phytochemical compounds in different beans and germinated beans. From this project, both non-germinated and germinated soybean have the highest total phenolic content which is (7.21 ± 0.02 mg GAE/g) and (5.80 ± 0.015 mg GAE/g). Both non-germinated and germinated mung bean contains the highest total flavonoids content which is (9.47 ± 0.25 mg CAE/g) and (5.33 ± 0.15 mg CAE/g). For the DPPH free radical scavenging activity, both non-germinated and germinated mung beans have the highest percentage of DPPH free radical scavenging activity which is (87.73 ± 0.22 %) and (48.87 ± 0.086%). There was a significant differences (p<0.05) among all the different beans. In MIC, germinated and non-germinated soybean and mung bean were more resistance to most of the bacteria as they have lower minimum inhibitory concentration. In disk diffusion, most of the seeds were more resistance to Proteus vulgaris as inhibition zone diameters in Proteus vulgaris are greater.

Item Type: Final Year Project
Subjects: Technology > Food Technology
Faculties: Faculty of Applied Sciences > Bachelor of Science (Honours) in Food Science
Depositing User: Library Staff
Date Deposited: 03 Apr 2019 01:44
Last Modified: 13 Apr 2022 06:47
URI: https://eprints.tarc.edu.my/id/eprint/1636