The study was aimed at evaluating the effect of sprouting on nitrogenous constituents and mineral composition of cream pigeon pea seeds. After 48 and 96 h of sprouting, there were increases in % moisture, crude protein, ash except during the 96 h; total nitrogen (TN), total non-protein nitrogen (TNPN); protein nitrogen (PN) and true protein nitrogen (TP). Sprouting caused increases in mineral levels except for phosphorus (P). Sprouting for 48 h offers greater advantage over 96 h.
Plant Foods for Human Nutrition 02/1991; 41(1):21-6. DOI:10.1007/BF02196378