Effect of sprouting on invitro digestibility of some locally consumed leguminous seeds

Abstract

Local cultivars of some commonly consumed legume seeds: cowpea (Vigna unguiculata), soya beans (Glycine max) and Bambara beans (vigna subterranena) were sprouted for three days. Dried pulverized samples of raw or cooked form of the respective (cooking time I hr. 30mins.) samples of sprouted and unsprouted were assessed for the in vitro protein digestibility. Sprouting and cooking failed to improve invitre digestibility of Soya beans (95.81±0.37) and Bambara beans (92.79 ± 0.40). Generally, improved digestibility was recorded to indicate decreased level of non digentible oligosaccharide content of the legumes

Journal of Applied Sciences and Environmental Management Vol. 10 (3) 2006: 55-58