Sprout Nutrition Research Regarding Sprouts and Protein
According to research, protein is an important part of sprout’s nutritional benefits. Here’s are several more research articles on the subject.
“Chemistry and technology of green gram (Vigna radiata [L.] Wilczek).” Crit Rev Food Sci Nutr 1986;25(1):73-105, Adsule RN, Kadam SS, Salunkhe DK.
“Digestibility of processed food protein”, Adv Exp Med Biol 1991;289:371-88, Oste RE.
“Digestibility of proteins and starch (in vitro) of amphidiploids (black gram x mung bean) as affected by domestic processing and cooking”, Plant Foods Hum Nutr 1992 Apr;42(2):117-25, Kataria A, Chauhan BM, Punia D.
“Effect of Germination on Cereal and Legume Nutrient Changes and Food or Feed Value: A Comprehensive Review”, from Recent Advances in Photochemistry, Vol. 17, Mobilization of Reserves in Germination, P. L. Finney, 1982.
“Effect of germination on protein quality of wheat and mung beans–studies of nitrogen balance in growing rats”, [Article in German], Z Ernahrungswiss 1988 Mar;27(1):40-7, Harmuth-Hoene AE.
“Effect of germination on the protein content and on the level of specific activity of lipoxygenase-1 in seedlings of three soybean cultivars”, Arch Latinoam Nutr 1995 Sep;45(3):222-6, Bordingnon JR, Ida EL, Oliveira MC, Mandarino JM.
“Evidence for the presence of a [2Fe-2S] ferredoxin in bean sprouts”, Biochim Biophys Acta 1988 Jul 6;934(2):169-76, Hirasawa M, Sung JD, Malkin R, Zilber A, Droux M, Knaff DB., Department of Chemistry and Biochemistry, Texas Tech University, Lubbock 79409-1061.
“Free cyclitol, soluble carbohydrate and protein contents in Vigna unguiculata and Phaseolus vulgaris bean sprouts.”J Agric Food Chem. 2011 Apr 27;59(8):4273-8. Epub 2011 Mar 31.
Ribeiro Eda S, Centeno Dda C, Figueiredo-Ribeiro Rde C, Fernandes KV, Xavier-Filho J, Oliveira AE. Laboratoìrio de Quiìmica e FunçaÞo de Proteiìnas e Peptiìdeos-LQFPP, Centro de Biociências e Biotecnologia-CBB, Universidade Estadual do Norte Fluminense Darcy Ribeiro-UENF, Campos dos Goytacazes, RJ, Brazil.
“Functional and electrophoretic characteristics of faba bean (Vicia faba) flour proteins as affected by germination”, Nahrung 1988;32(6):577-83, Rahma EH.
“In vitro protein digestibility and physicochemical properties of dry red bean (Phaseolus vulgaris) flour: effect of processing and incorporation of soybean and cowpea flour”, J Agric Food Chem 2001 May;49(5):2465-71, Njintang NY, Mbofung CM, Waldron KW.
“Nutritional evaluation of biologically treated white kidney beans (Phaseolus vulgaris L.) in pigs: ileal and amino acid digestibility”, J Anim Sci 1997 Dec;75(12):3187-94, Schulze H, Savelkoul FH, Verstegen MW, van der Poel AF, Tamminga S, Groot Nibbelink S.
“Nutritional evaluation of chickpea and germinated chickpea flours”, Plant Foods Hum Nutr 1988;38(2):127-34, Fernandez ML, Berry JW.
“Protein, and dietary fiber-rich new foodstuff from brewer’s spent grain increased excretion of feces and jejunum mucosal protein content in rats” Biosci Biotechnol Biochem. 1997 Jan;61(1):29-33. Kanauchi O, Agata K. Applied Bioresearch Center Corporate Research and Development Division, Kirin Brewery, Co., Ltd., Gunma, Japan.
“Protein digestibility (in vitro) of chickpea and blackgram seeds as affected by domestic processing and cooking.”, Plant Foods Hum Nutr 1989 Jun;39(2):149-54, Jood S, Chauhan BM, Kapoor AC., Department of Foods & Nutrition, Haryana Agricultural University, Hisar, India.
“Protein digestability of vegetables and field peas (Pisum sativum). Varietal differences and effect of domestic processing and cooking methods”, Plant Foods Hum Nutr. 1994 Jul;46(1):71-6. Bishnoi S, Khetarpaul N. Department of Foods and Nutrition, Haryana Agricultural University, Hisar, India.
“Proteomic analysis of rice (Oryza sativa) seeds during germination” Proteomics. 2007 Sep;7(18):3358-68. Yang P, Li X, Wang X, Chen H, Chen F, Shen S.Key Laboratory of Photosynthesis and Environmental Molecular Physiology, Institute of Botany, Chinese Academy of Sciences, Beijing, P. R. China.
“Starch and protein digestibility of newly released moth bean cultivars: Effect of soaking, dehulling, germination and pressure cooking”, Nahrung 2001 Aug;45(4):251-4, Negi A, Boora P, Khetarpaul N.
“Studies on some Egyptian foods. Part 2: The effect of protein on blood constituents of rats”, Z Ernahrungswiss 1980 Dec;19(4):248-50, Awadalla MZ, El-Gedaily AM, El-Shamy AE, El-Aziz KA.