Compositional characterization of peanut kernels after subjection to various germination times

Sound and mature peanut kernels of Tainan 9, Tainan 11, and Tainan 12 (Spanish cultivars) were soaked with deionized water for 8 h and incubated for up to 96 h in a growth chamber programmed with a 12-h day/night cycle at 29 +/- 1 and 23 +/- 1 degrees C, respectively. On the basis of emergence and elongation of seed radicle, Tainan 12 germinated slightly more rapidly than the others, followed in order by Tainan 11 and Tainan 9. Moisture content of the kernels increased and their dry solid contents decreased with time of incubation. During germination, protein contents decreased very slightly, while their SDS-PAGE patterns varied quantitatively rather than qualitatively. Sucrose content and lipoxygenase activity decreased in the early stages of incubation. Total free amino acid and free fatty acid contents increased with time of incubation. Rapid changes of free amino acid composition were observed even at the initial 8 h of incubation. Greater than 5-fold increases over original levels in threonine, serine, proline, glycine, tyrosine, histidine, and arginine contents mere observed after 72 h of germination. Fatty acid composition varied in a limited range, while small amounts of linolenic acid (18:3) were present in kernels in the latter stages of germination.