The Effects of Sprouting Times On Nutritive Value of Two Varieties of African Yam Bean
The effects of sprouting times on nutritive value of two varieties of African yam bean (Sphenostylis stenocarpa).
Plant Foods Hum Nutr. 1992 Oct;42(4):319-27.
Obizoba IC, Nnam N.
Department of Home Science and Nutrition, University of Nigeria, Nsukka.
Forty-eight rats (80-125 g) were used to determine the nutritive value of two sprouted varieties of African yam bean. The cream and brown varieties were each sprouted for 36, 48 and 72 h and blended with corn in a 70:30 ratio (protein basis) to provide 1.6 g N/100 g diet for the entire study period. Sprouting for 48 h caused an increase in most of the parameters tested for both varieties. Sprouting increased natural enhancement of nutrients.