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The
effects of sprouting times on nutritive value of two varieties of African yam
bean (Sphenostylis stenocarpa).
Plant Foods Hum Nutr. 1992 Oct;42(4):319-27.
Obizoba IC, Nnam N.
Department of Home Science and Nutrition, University of Nigeria, Nsukka.
Forty-eight rats (80-125 g) were used to determine the nutritive value of two
sprouted varieties of African yam bean. The cream and brown varieties were each
sprouted for 36, 48 and 72 h and blended with corn in a 70:30 ratio (protein
basis) to provide 1.6 g N/100 g diet for the entire study period. Sprouting for
48 h caused an increase in most of the parameters tested for both varieties.
Sprouting increased natural enhancement of nutrients.
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