Optimization of antinutritional factors from germinated wheat and mungbean by Response Surface Methodology

Cereals and legumes are commonly used as a source of protein and carbohydrates in the human diet in Bangladesh as well as in many other developing countries. Legumes and cereals are also contain antnutritional factors like phytic acid and tannins Phytic acid lowers the utilization of elements like calcium, magnesium, zinc and iron due to its ability to form insoluble salts with their ions. Germination of legume and cereals seeds is an effective processing treatment to reduce anti-nutritional factors and improve the nutritional quality by increasing the level of some amino acids, vitamins and minerals. In the present study was to optimize the effect germination temperature and time on concentration of phytic acid and tannin wheat and mungbean seed. The effect of germination temperature and time on phytic acid and tannin were analyzed by using the Response Surface Methodology (RSM), with a Central Composite Rotatable Design (CCRD).The germination wheat and mungbean seeds at 30-37°C for 48-72 hours resulted experimental values for phytic acid from 533-380 and tannin from 353-296 mg/100 g in wheat seed and 635-482 and 452-396 mg/100 g in mungbean seed phytic acid and tannin respectively. The optimal values input variables (time and temperature) 33.4°C and 60.6 h for phytic acid, 33.5°C and 60.3 h for tannin respectively. The minimum optimal values from multiple response optimizations were 379.9 and 481.9 mg/100 g phytic acid content for wheat and mungbean seeds, 295.7 and 395.8 tannin content for wheat and mungbean seeds respectively. It was concluded that germination of seeds significantly decreased phytic acid and tannin content in wheat and mungbean. All the derived mathematical models for the various responses were found to be fit significantly to predict the data.