Abstract
The study was aimed at evaluating the effect of sprouting on nitrogenous constituents and mineral composition of cream pigeon pea seeds. After 48 and 96h 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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Obizoba, I.C. Effect of sprouting on the nitrogenous constituents and mineral composition of pigeon pea (Cajanus cajan) seeds. Plant Food Hum Nutr 41, 21–26 (1991). https://doi.org/10.1007/BF02196378
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DOI: https://doi.org/10.1007/BF02196378