Effect of Sproutung on In vitro Digestibility of Some Locally Consumed Leguminous Seeds

摘要

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 1 h 30 min) 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.