Effect of germination on the biological value, digestibility coefficient and net protein utilization of some legume proteins
Venkataraman, L.V.; Jaya, T.V.; Krishnamurthy, K.S.
Nutrition Reports International 13(2): 197-205
The digestibility coefficient and biological value of the proteins of greengram, cowpea and chickpea (ungerminated and germinated for 24 and 72 hrs) were determined at 10% protein level using albino rats. Among the three legumes, greengram showed the lowest biological value in the ungerminated raw form. Cooking significantly reduced the biological value in cowpea and chickpea in the ungerminated state. Germination did not show any improve ment in biological value in the three legumes studied. The digestibility decreased in the 72 hrs. germinated cowpea and chickpea while greengram showed an increase on germination. The net protein utilization values were higher for cowpea as compared to the other two legumes.