EFFECT OF GERMINATION TIME ON EMZYMATIC, ANTINUTRITIONAL AND PHYTO-CHEMICAL PROPERTIES OF KWATI (A NEPALESE INDIGENIOUS FOOD)

Abstract

Kwati is a Nepalese indigenous food (sprouted mixed pulses) of having traditional and religious importance in Nepal which is consumed mainly at the festival of Janai Purnima. A study was carried out to know the effect of germination time on biochemical, nutritional and antioxidant properties of kwati. Formulation for kwati was developed through market survey of Dharan. Legumes were first mixed in equal proportions and steeped in water over night at 28 ± 3ºC followed by draining and germination for 4 days at 28 ± 3ºC. Then, the germinated legumes were dried in cabinet dryer at 50 ± 5ºC for 16-18 hours to obtain desired moisture content of below 10% and drie samples were then taken for quantitative analysis of different components (ascorbic acid, amylase activity, tannin, phytate, oxalate, total phenolic content and DPPH radical scavenging activity). The mean value of phytate, oxalate and tannin content in raw kwati were found to be 404.36 mg/100g, 170.54 mg/100g and 427.26 mg/100g dry wt respectively. Germination showed significant reduction (p<0.05) in phytate and tannin content for consecutive four days of germination. Significant reduction of oxalate content was found only for first three days, but there was no significant reduction of oxalate in fourth day of germination. Germination time showed a significant effect on the α–amylase activity of kwati malt giving a maximum value 5.08 mg maltose/ min per g dry wt. in 24 hours. Germination time of kwati showed significant increase (p<0.05) in ascorbic acid content 21.63 mg/100g on dry wt basis. DPPH radical scavenging activity was increased to 63.94 % and total phenolic content was increased by 7 % respectively on four days of germination. Hence, germination was considered as one of the effective method for reduction of antinutritional factors and to increase the antioxidant properties