EFFECT OF SPROUTING ON THE NITROGENOUS CONSTITUENTS AND MINERAL-COMPOSITION OF PIGEON PEA (CAJANUS-CAJAN) SEEDS

被引：8
|
作者：
OBIZOBA, IC
机构：
[1] Department of Home Science and Nutrition, University of Nigeria, Nsukka
来源：
PLANT FOODS FOR HUMAN NUTRITION | 1991年 / 41卷 / 01期
关键词：
PIGEON PEA SEEDS; PROTEIN; MINERALS; SPROUTING;
D O I：
10.1007/BF02196378
中图分类号：
Q94 [植物学];
学科分类号：
071001 ;
摘要：
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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页码：21 / 26
页数：6
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