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The
effects of varying sprouting periods on the nutritional quality of normal yellow
corn (Zea mays).
Plant Foods Hum Nutr. 1990 Jan;40(1):73-81.
Obizoba IC.
Department of Home Science and Nutrition, University of Nigeria, Nsukka.
Weanling male albino rats (45-60 g) were used to study the effects of varying
sprouting periods on the nutritional quality of normal yellow corn. The yellow
corn (YC) was sprouted for 24, 36 and 48 h (SYC24, SYC36, SYC48). The unsprouted
corn (UYC) and casein (CA 100) served as negative and positive controls. African
yam bean (AYB) was sprouted for 48 h and blended with the corn in a 70:30
(protein basis). Sprouting for 48 h caused decreases in most of the parameters
tested except for the liver weight and N and calcium (CA) balance. The 24 h
sprouting produced increases except for weight gain and PER, liver weight and N,
phosphorus (P) and Ca intake and retention. The UYC produced increases higher
than those of the test groups except for digested N, NPU, liver moisture, Fe
intake and absorption. Casein significantly increased all parameters than for
the test groups except for digested and retained N, P and Fe intakes. The
advantages of sprouting for 24 or 36 h out-weighed those of 48 h.
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