STUDYING THE EFFECT OF ULTRASONIC WAVES ON THE GERMINATION RATE OF BEANS SEED AND THE CHANGE OF PROTEIN AND FAT CONTENT IN THE BEANS SEED DURING GERMINATION PROCESS

Abstract

The effects of ultrasonic treatments on the germination of green bean
seeds were determined. The results show that the ultrasonic waves increase
the germination rate of seeds with optimal conditions: sonication time of
5 -10 min, a sonication temperature of 30 °C, frequency of 37kHz. Germination
process improved the nutrient of the bean seeds: after 5 days of germination its
protein content increased from 19.42% - 28.41%, fat content reduced from
1.19% - 0.74%.