Abstract: Faba beans (Vicia faba L.) cultivar Qidou No. 2 were used to investigate the effect of germination on major nutrients and anti-nutrients. The contents of soluble proteins, crude fat, starch, vitamin C, total amino acids, phytic acid and tannin in faba beans during germination process were determined. The results showed that soluble proteins significantly increased after 1 d of germination and then gradually decreased, while both fat and starch revealed a decrease trend. The content of vitamin C reached a maximum level of 58.65 mg/100 g after 2 d of germination and then revealed a gradual decrease, and was higher in 5 d-germinated faba beans as compared with non-germinated faba beans. Total amino acids exhibited a slight increase after 1－2 d of germination. The anti-nutrient phytic acid decreased by 33.55% after 1 d of germination, while tannin, which is also an anti-nutrient, increased to 1306.10 mg/100 g after 5 d of germination.

Key words: germination, nutrition, anti-nutritional factor, faba bean