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Journal of Applied Sciences and Environmental Management
World Bank assisted National Agricultural Research Project (NARP) - University of Port Harcourt
ISSN: 1119-8362
Vol. 10, No. 3, 2006, pp. 55-58
Bioline Code: ja06052
Full paper language: English
Document type: Research Article
Document available free of charge

Journal of Applied Sciences and Environmental Management, Vol. 10, No. 3, 2006, pp. 55-58

 en Effect of Sprouting on invitro digestibility of some locally consumed leguminous seeds.
AKPORHONOR, E E; EGWAIKHIDE, P A; EGUAVOEN, I.O

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.

 
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