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KMID : 0380919830120030236
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Journal of the Korean Society of Food Nutrition
1983 Volume.12 No. 3 p.236 ~ p.239
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Changes of Sugar Contents of Mung Bean during Germination
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고무석/Ko MS
박복희/Park BH
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Abstract
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The changes in total and reducing sugar in germinating mung bean seeds were examined The mung bean seeds were treated wi th ash (ash group), gibberellin (gibb group) and chlorocholine chloide (ccc group) ; one group was untreated and used as a control (none group). As germination Droceeds, the content of total sugar decreased while the opposite was the case in reducing sugar. The content of total sugar appears in the order of ash group ＞ ccc group ＞ none group ＞ gibb group. The content of reducing sugar in ash group in the "highest followed by none group, gibb group and ccc group.
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