Changes of nutritional components in peanut sprouts during the germination

The changes of nutritional components in peanut sprouts germinating for different time were determined and compared in this study. The results showed that the contents of protein, total soluble amino acid, V C in sprout of five days were 48.75% dry weight (DW ) , 0.59% (DW ) and 21.53mg·100g -1 fresh weight (FW ) , significantly higher than those in peanut without germination (p<0.05) . The V C contents showed significantly positive correlation with germination time (p<0.05) . The lipid content significantly decreased after germination (p <0.05) , and the fat acid composition in sprout of five days showed lower linoleic acid and linolenic acid contents and higher oleic acid content. The total essential amino acid contents in sprout of five days decreased slightly, but the ratio of total essential amino acid to total amino acid was not changed. The contents of galacturonic acid, glucose and arabinose in sprout of five days significantly increased (p<0.05) .