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Effect of germination on the biological value, digestibility coefficient and net protein utilization of some legume proteins

L. V. Venkataraman, T. V. Jaya, K. S. Krishnamurthy

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Abstract

Studies on the effects of germination (for 0, 24 or 72 h) and cooking on the biological value, digestibility coeff. and net protein utilization (determined in rat feeding trials) of green gram (Phaseolus aureus), cowpeas (Vigna sinensis) and chick-peas (Cicer arietinum) are described. Tables of results are given. Germination resulted in no improvement in protein quality and digestibility of the legumes studied; cooking significantly decreased the biological value of non-germinated cowpeas and chick-peas.

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Studies on the effects of germination (for 0, 24 or 72 h) and cooking on the biological value, digestibility coeff. and net protein utilization (determined in rat feeding trials) of green gram (Phaseolus aureus), cowpeas (Vigna sinensis) and chick-peas (Cicer arietinum) are described. Tables of results are given. Germination resulted in no improvement in protein quality and digestibility of the legumes studied; cooking significantly decreased the biological value of non-germinated cowpeas and chick-peas.

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Available abstract

Studies on the effects of germination (for 0, 24 or 72 h) and cooking on the biological value, digestibility coeff. and net protein utilization (determined in rat feeding trials) of green gram (Phaseolus aureus), cowpeas (Vigna sinensis) and chick-peas (Cicer arietinum) are described. Tables of results are given. Germination resulted in no improvement in protein quality and digestibility of the legumes studied; cooking significantly decreased the biological value of non-germinated cowpeas and chick-peas.

Key concepts: Germination, Vigna, Legume, Biological value, Protein digestibility, Phaseolus, Protein quality, Net protein utilization

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Effect of germination on the biological value, digestibility coefficient and net protein utilization of some legume proteins — Research Paper | ScholarLens