Effect of sprouting on invitro digestibility of some locally consumed leguminous seeds
| Autor: | EE Akporhonor, PA Egwaikhide, IO Eguavoen |
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| Jazyk: | angličtina |
| Rok vydání: | 2006 |
| Předmět: | |
| Zdroj: | Journal of Applied Sciences and Environmental Management, Vol 10, Iss 3 (2006) |
| Druh dokumentu: | article |
| ISSN: | 2659-1502 2659-1499 |
| DOI: | 10.4314/jasem.v10i3.17320 |
| Popis: | 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 |
| Databáze: | Directory of Open Access Journals |
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