BIOCHEMICAL CHARACTERISTICS AND MICROBIAL PROFILE DURING SPROUTING PROCESS IN GRAINS OF ELEUSINE-CORACANA L. (FINGER MILLET)

The associated biochemical and microbiological changes during sproutin g in the seeds of Eleusine coracana L. (finger millet) common to India were studied. The initiation of physiological process as well as an i ncrease in weight of seeds (0.6-fold) occurs during the stage of preso aking for 8 h at room temperature (23 degrees C). The levels of solubl e protein, total soluble sugar, proteinase, and ol-amylase activities, which were 1.22 mg, 0.6 mg, 0.44 unit of activity, and 14 units per g ram of resting seed, respectively, increased significantly to 1.38 mg, 1.53 mg, 2.89 units, and 404 units per gram during sprouting for 48 h at 25 degrees C. The level of globulin increased from an initial leve l of 0.15 to 0.75 mg g(-1) of seed. The electrophoretic mobility of is olated globulins from presoaked and sprouted (48 h at 25 degrees C) se eds shows more bands relative to the resting seeds as determined by so dium dodecyl sulfate-polyacrylamide gel electrophoresis. Sedimentation analysis of globulin and prolamin fractions indicates a probable self -associating system. During sprouting, there was the buildup of lactic acid bacteria, a desirable microflora. The associated changes in the seeds of finger millet can lead to the development of traditional food s with beneficial attributes.