Valorizing guava (Psidium guajava L.) seeds through germination-induced carbohydrate changes

Area of Science:

• Agricultural Science
• Biochemistry
• Food Science

Background:

• Guava seeds, a processing waste, have high carbohydrate content but limited feed value due to high fiber.
• Germination can enhance the nutritional profile of fruit seeds by altering carbohydrate composition and mobilizing nutrients via enzymes.

Purpose of the Study:

• To compare the effects of germination on carbohydrate composition in guava seeds versus red bean and winter wheat seeds.
• To assess the potential of germinated guava seeds as a valuable animal feed supplement.

Main Methods:

• Quantified soluble carbohydrates, digestible starch, resistant starch, and cellulose in germinated and ungerminated seeds.
• Employed the radial diffusion method to detect carbohydrate-degrading enzymes (e.g., cellulase, α-amylase) in seed extracts.

Main Results:

• Guava seeds showed high initial cellulose content, which decreased during germination, indicating cellulase activity.
• Starch content decreased in all seeds post-germination, while soluble carbohydrates increased significantly in germinated guava and red bean seeds.
• Germinated seeds exhibited increased hydrolyzed polysaccharides and detectable cellulose-degrading enzymes.

Conclusions:

• Germination significantly alters carbohydrate profiles in guava seeds, increasing soluble carbohydrates and hydrolyzed polysaccharides.
• The presence of carbohydrate-degrading enzymes in germinated guava seeds suggests improved digestibility and feed value.
• Guava seeds show promise as a sustainable, low-cost ingredient for animal feed formulations.