Effect of Temperature on the Ascorbic Acid Content of Sprouting Dolichos Biflorus

Abstract

Sprouting is a process during which the metabolic activity increases. Many biochemical changes take place resulting in breakdown and synthesis of substances, bringing about an alteration in different components of the seed. Number of favourable changes occur which increase the nutritive value of sprouted grains. Numerous studies have been made on different aspects of nutritive value of sprouted grains in past few decades. Proteins of high biological value have been shown in sprouted legume seeds.