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Amylase is an enzyme that occurs naturally in humans, mammals, bacteria, fungi and plants which
converts starch into maltose by cleaving off starch from the non-reducing end by catalyzing the hydrolysis
of second 1, 4 glycosidic bond of amylose, amylopectin, glycogen and their degradation products.
Leguminous seeds are the most important plant food material and they are the rich in concentrated cheap
sources of carbohydrate as starch and protein for the vegetarian population. In our present work, we
were selected three sources of leguminous seeds (Cicer arietinum, Ceci neri, and Pisum sativum) which
are purchased from local market of New Delhi, India and a study was done on comparative assessment of
extracted amylase level in all three selected samples of leguminous seeds. Hence, amylase was extracted
from germinating and germinated seeds of Cicer arietinum, Ceci neri, and Pisum sativum. The amylase
assay was done by dinitrosalicylic acid method at 570nm. Maximum crude amylase activity was found in
germinating seeds of Cicer arietinum followed by Ceci neri and Pisum sativum. While, crude amylase
activity was found maximum in germinated seeds of Pisum sativum followed by Cicer arietinum and Ceci
neri respectively. That comparative assessment of crude amylase activity was clearly showed that
germinated seeds showed lesser activity as compared to germinating seeds in case of Cicer arietinum and
Ceci neri which was just opposite in case of Pisum sativum.
Keywords: Cicer arietinum, Ceci neri , Pisum sativum, amylase.