Effect of Sprouting On the Nitrogenous Constituents and Mineral Composition of Pigeon Pea
Effect of sprouting on the nitrogenous constituents and mineral composition of pigeon pea (Cajanus cajan) seeds.
Plant Foods Hum Nutr. 1991 Jan;41(1):21-6.
Department of Home Science and Nutrition, University of Nigeria, Nsukka, West Africa.
The study was aimed at evaluating the effect of sprouting on nitrogenous constituents and mineral composition of cream pigeon pea seeds. After 48 and 96 h of sprouting, there were increases in % moisture, crude protein, ash except during the 96 h; total nitrogen (TN), total non-protein nitrogen (TNPN); protein nitrogen (PN) and true protein nitrogen (TP). Sprouting caused increases in mineral levels except for phosphorus (P). Sprouting for 48 h offers greater advantage over 96 h.