Determination of Enzyme Activity in Four Selected Grains (Mung Beans, Chickpeas, Lentils, Green Peas) at Various Germination Stages using Colorimetry

Steffie Dmello

Abstract: The enzyme activities of selected grains involved in starch biosynthesis were determined. Enzyme activities were monitored throughout the germinating period of the grains for 3 days. This was done using colorimetric technique. The activity of enzymes gradually declined towards the later stages of germination.

Keywords: enzyme activity, germination, beta amylase, colorimeter