Effect of germination on tannin, mineral, and trace element composition of groundnut varieties

摘要: Groundnut varieties were analyzed for their tannin, ionizable iron, soluble zinc, phytate phosphorus, total copper, magnesium, and manganese contents in ungerminated seed after 0, 24, 48, 72 h of germination. Tannin content varied between 100 623 mg/100 g; iron ranged from 136–2178 µg/100 phosphorus 415–655 zinc 776 951 g kernels. Soaking groundnuts overnight water resulted a decrease most the minerals, trace elements, tannins, zinc. As germination period increased 0 to h, (50%) (95%) substantially. Ionizable as percent 10% kernels 23% 72-h germinated Soluble also 18% 31% ones. There was negative correlation tannin (r=−0.5203). Germination decreased antinutritional factors, such bioavailable forms namely groundnut