Effects of Germination on Proteins, Raffinose Oligosaccharides, and Antinutritional Factors in the Great Northern Beans ( Phaseolus vulgaris L.)

During 5 day germination, the major reserve proteins of the Great Northern bean ( Phaseolus vulgaris L.) were substantially hydrolyzed. In vitro trypsin digestion of the extracted proteins up to 4 hr at 37°C indicated that the major storage proteins in germinated and the ungerminated seeds, although substantially hydrolyzed, could not be completely degraded. In vitro susceptibility of the extracted proteins was improved on moist heat treatment (97°C, 30 min). A substantial increase in soluble essential amino acids occurred during germination. Highest decrease in stachyose + raffimose (76.40%) was observed at the end of the third day of germination. Trypsin, chymotrypsin, and α‐amylase inhibitory activities and phytic acid were reduced respectively by 62.9, 73.4, 67.1, and 57.8% after 5 days of germination.