VITAMIN CONTENT OF SOME MATURE AND GERMINATED LEGUME SEEDS

Abstract

In earlier papers we have reported observations made on some of the changes in B vitamins associated with germination of various kinds of edible seeds (3, 4). This work has been continued with seeds of high protein con-tent, including garden pea, Mung bean, and several strains of soybean. Inasmuch as sprouted legume seeds possess protein of high biological value (6), and since their palatability is often improved during germination, these materials appear to deserve further serious consideration as a potential source of nutritious food which could easily be made available in large quantities. The present report is concerned with determinations of thia-mine, riboflavin, .pyridoxine, niacin, pantothenic acid, inositol, vitamin Bc, biotin, and ascorbic acid in mature dry and freshly sprouted seeds of Pisum sativum variety Canner King, Phaseolus aureus (the Mung bean commonly used in chop suey), and 7 varieties of field type soybean belonging in the species Soja max. Methods The general methods of investigation have been reported in our earlier papers. Seeds were germinated at 250 C. on moist filter paper in large Petri dishes kept in a darkened room. In most of our experiments seeds were treated with a solution of filtered calcium hypochlorite (5 gm. in 150 ml. H20) for 1 hour in order to avoid contamination with microorganisms during germination. One series was sprouted without preliminary treat-ment with chlorine to determine whether changes in vitamin content would occur similar to those observed in the chlorine-treated seeds. These seeds were washed for 1 hour in running tap water prior to transferring them into Petri dishes. Various stages of germinated seeds were obtained for analyses on the same day by the simple expedient of soaking the dry materials at 4-, 3-, 2-, and 1-day intervals prior to the date set for the final sampling. Samples of the fresh materials, consisting of 5 individuals of pea and soybean and 20 seeds or seedlings of Mung bean, were taken both for direct assay and for the determination of the constituent dry matter. Weighed amounts of the fresh sprouting seeds were ground in acetate buffer solution adjusted to pH 4.5 for the purpose of obtaining extracts to be assayed for B vitamins. Dry preparations of papain and Taka-diastase were added to provide each enzyme in amount equivalent to approximately 4 per cent. of the dry weight of the sample. Digestion was allowed to proceed at 370 C. for 24 hours, using a few drops of benzine in the stoppered flasks to inhibit growth