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

  • EE Akporhonor
  • PA Egwaikhide
  • IO Eguavoen
DOI: 10.4314/jasem.v10i3.17320

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
Published
2006-10-31
Issue
Vol 10 No 3 (2006)
Section
Articles
JASEM has joined the Creative Commons Attribution License (CCAL). Therefore articles in JASEM are open access articles distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Journal Identifiers


eISSN:
print ISSN: 1119-8362