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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.
Obizoba IC.
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.
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