Biochemical Characteristics and Microbial Profile during Sprouting Process in Grains of Eleusine coracana L. (Finger Millet)

The associated biochemical and microbiological changes during sprouting in the seeds of Eleusine coracana L. (finger millet) common to India were studied. The initiation of physiological process as well as an increase in weight of seeds (0.6-fold) occurs during the stage of presoaking for 8 h at room temperature (23 °C). The levels of soluble protein, total soluble sugar, proteinase, and α-amylase activities, which were 1.22 mg, 0.6 mg, 0.44 unit of activity, and 14 units per gram 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 °C. The level of globulin increased from an initial level of 0.15 to 0.75 mg g-1 of seed. The electrophoretic mobility of isolated globulins from presoaked and sprouted (48 h at 25 °C) seeds shows more bands relative to the resting seeds as determined by sodium 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 foods with beneficial attributes. Keywords: Eleusine coracana; finger millet; sprouting; presoaking; proteinase activity; a-amylase activity; globulin; prolamin; electrophoretic mobility; protein associations