Germination of Corn and Sorghum in the Home to Improve Nutritive Value

Wang, Yuh-Yun David; Fields, M. L.

doi:10.1111/j.1365-2621.1978.tb15247.x

Cited by 57 publications

(35 citation statements)

References 11 publications

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“…Sprouting increased the crude protein content of the P. coccineus flour by 9.9%. Similar observations were reported for mung bean (Del Rosario and Flores 1981), cereals (Wang and Fields 1978), soybean (Kylen and McCready 1975) and maize and sorghum (Asiedu et al 1993). The increased protein in the sprouted sample can be attributed to protein synthesis during germination, while the reduction in crude protein of boiled and cooked seeds may be due to leaching of soluble components (Kylen and McCready 1975;Obizoba and Alh, 1992;Saikia et al 1999).…”

Section: Estimation Of Isoelectric Point (Pi) Quality Of Dietary Prosupporting

confidence: 74%

Processed cranberry bean (Phaseolus coccineus L.) seed flour for the African diet

Aremu¹,

Olaofe²,

Basu³

et al. 2010

Can. J. Plant Sci.

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bean (Phaseolus coccineus L.) seed flour for African diet. Can. J. Plant Sci. 90: 719Á728. With a view to supplementing protein-calorie in a developing country such as Nigeria, a study was conducted to determine the suitability of a little known crop, cranberry bean (Phaseolus coccineus L.). For this purpose, proximate analyses were done on mineral and amino acid composition of raw and processed seeds (roasted, sprouted, boiled and cooked) using standard analytical techniques. The processing methods showed deviations in nutrients from the raw seeds. Crude fat was found to be reduced by different processing methods, while crude protein was enhanced by roasting and sprouting. Processing significantly (P50.05) affected the content of some minerals in P. coccineus seed flour. Roasting and sprouting reduced potassium content by 67.4 and 47.2%, respectively, while boiling and cooking increased the same mineral by 35.0 and 24.9%, respectively. All the processing methods reduced calcium content. Generally, processed cranberry bean seed flour was found to be a good source of essential minerals, and harmful heavy metals such as lead and cadmium were not detected. The amino acid profile revealed that roasting and sprouting enhanced total amino acid (TAA), total essential amino acid (TEAA) and total sulphurcontaining amino acid (TSAA), while boiling and cooking reduced TAA, TEAA and TSAA. The limiting amino acid for raw and cooked seeds was Val, whereas TSAA were limiting in roasted, sprouted and boiled seeds. Sufficient proportions of the essential amino acids were retained after processing of the cranberry bean seed to meet FAO dietary requirement, so this crop is considered to be a valuable protein source for the African diet. l'apport de prote´ines et de calories dans les pays en de´veloppement comme le Nigeria, les auteurs ont entrepris une e´tude visant a`de´terminer la valeur du haricot canneberge (Phaseolus coccineus L.), une culture me´connue. À cette fin, ils ont proce´de´a`une analyse imme´diate de la composition en mine´raux et en acides amine´s des fe`ves brutes et transforme´es (grille´es, germe´es, bouillies et cuites) au moyen de me´thodes standard. La transformation modifie la composition nutritive des graines. Les proce´de´s de transformation employe´s re´duisent la concentration de matie`re grasse brute, tandis que le grillage et la germination augmentent la teneur en prote´ines brutes. La transformation affecte sensiblement (P50,05) la concentration de certains mine´raux dans la farine de Phaseolus coccineus. Le grillage et la germination diminuent la teneur en potassium de 67,4 % et de 47,2 %, respectivement, alors que bouillir et cuire les fe`ves l'augmentent respectivement de 35,0 % et de 24,9 %. Tous les proce´de´s de transformation re´duisent la teneur en calcium. Dans l'ensemble, la farine de haricot canneberge transforme´e est une bonne source de mine´raux essentiels et ne renferme pas de me´taux lourds dangereux tels le plomb et le cadmium. La composition en acides amine´s re´ve`le que le grillag...

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Section: Estimation Of Isoelectric Point (Pi) Quality Of Dietary Prosupporting

confidence: 74%

Processed cranberry bean (Phaseolus coccineus L.) seed flour for the African diet

Aremu¹,

Olaofe²,

Basu³

et al. 2010

Can. J. Plant Sci.

View full text Add to dashboard Cite

show abstract

“…293 While a 50:50 blend of germinated and ungerminated corn was acceptable in tortillas, it was less desirable than tortillas made from ungerminated corn. 294 Both germination and fermentation (separately) improved the relative nutritive value of a number of cereals.…”

Section: Sproutingmentioning

confidence: 97%

Effect of Germination on Cereal and Legume Nutrient Changes and Food or Feed Value: A Comprehensive Review

Finney

1983

Mobilization of Reserves in Germination

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“…The commercial product (sample A) had a higher phosphorous content of 255.59mg/100g when compared with the sprouted and unsprouted diet samples. Sprouting improved the bioavailability of minerals such as copper, zinc, iron and phosphorus as a result of phytic acid hydrolysis [32]. There were significant difference (P<0.05) between sample A and the other diet samples.…”

Section: Mineral and Vitamin Content Of Composite Diets Produced Frommentioning

confidence: 79%

The Comparative Analysis of Sprouted Legume and Cereal Based Composite Diet

Charles¹

2017

JABB

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Germination of Corn and Sorghum in the Home to Improve Nutritive Value

Cited by 57 publications

References 11 publications

Processed cranberry bean (Phaseolus coccineus L.) seed flour for the African diet

Processed cranberry bean (Phaseolus coccineus L.) seed flour for the African diet

Effect of Germination on Cereal and Legume Nutrient Changes and Food or Feed Value: A Comprehensive Review

The Comparative Analysis of Sprouted Legume and Cereal Based Composite Diet

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