Effect of germination and cooking on the protein efficiency ratio of some legumes.

Effects of germination (for 24, 48 or 72 h) and cooking on the protein efficiency ratio (PER), evaluated using albino rats, of (i) green gram (Phaseolus aureus), (ii) cowpeas (Vigna sinensis) and (iii) chickpeas (Cicer arietinum) were studied. Tables of results are given. Cooking considerably increased the PER of both germinated and non-germinated (i), (ii) and (iii). Germination did not improve the PER of (i) or (ii); (iii) germinated for 48 h had a higher protein efficiency ratio than non-germinated samples. Prolonged germination tended to decrease the PER of the legumes studied. The results are discussed in relation to destruction of trypsin inhibitors or other antigrowth factors, and considered in relation to the use of raw and cooked germinated legumes as food.