Influence of germination on the carbohydrate composition of pea

P. Kadlec, A. Rubecová, Z. Réblová, H. Štarhová and Z. Bubník

Czech Journal of Food Sciences, 2000, vol. 18, issue 1, 9-13

Abstract: Influence of germination on the carbohydrate composition of pea seeds was studied. After 4 days of germination the content of raffinose family oligosaccharides (RFO) in pea decreased to 17.5% of the original value and the ratio sucrose/RFO in cotyledons increased from 0.5 to 4.5.

Keywords: pea seeds; germination; carbohydrates (search for similar items in EconPapers)
Date: 2000
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