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Nutritional
evaluation of chickpea and germinated chickpea flours.
Plant Foods Hum Nutr 1988;38(2):127-34
Fernandez ML, Berry JW.
Department of Nutrition and Food Science, University of Arizona, Tucson 85721.
The ability of seed germination to increase the nutritional quality of chickpea
was studied. Chickpea flours germinated for 0, 24 and 48 h were evaluated
nutritionally by determination of protein efficiency ratio (PER), net protein
ratio (NPR), digestibility and essential amino acid availability "in vivo". A
significant increase in ascorbic acid was observed during germination. PER and
NPR values indicated that germinated chickpea flours compared favorably to
casein. Protein digestibility decreased as germination time increased. Essential
amino acid availability did not change after 24 h of germination, but a small
decrease was observed after 48 h. The increase in some amino acids during
germination may account for the observed increase in PER for the germinated
flours. Seed germination enhanced significantly the nutritional quality of
chickpea protein and substantially increased the ascorbic acid level.
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