Protein and Starch Digestibility and Flatulence Potential of Germinated Cowpeas (Vigna unguiculata)

摘要

ABSTRACTIn vivoandin vitromethods with experimental rats and commercial digestive enzymes, respectively, were used in assessing the protein and starch digestibility and flatulence potential of germinated cow‐peas. Germination (24 hr at 25° or 30°C) reduced the flatulence potential of seeds (52 to 77).In vivodigestibility of starch and protein was also significantly increase by germination. Germination did not affectin vitroprotein digestibility, but reducedin vitrodigestibility of freeze‐dried and 70°C‐dried starch. Cooking in boiling water significantly increasedin vitroprotein and starch digestibility of both ungerminated and germina