The effect of germination on the oligosaccharides, trypsin inhibitors and nutrient content of cowpea milk

Abudu, I.A.; Akinyele, I.O.

The effect of germination on the oligosaccharides, trypsin inhibitors and nutrient content of cowpea milk

1990

Abudu, I.A. | Akinyele, I.O.

Two cultivars of cowpeas, big white and small white, were germinated for 15 and 22 h respectively, before milk, was extracted using a set of nylon netting sieves. Ungerminated seeds of the cowpea cultivars were similarly treated for milk extraction. The energy protein, moisture, total solids, oligosaccharides, trypsin inhibitor activity, total sugars, minerals and digestibility were determined using appropriate methods. The energy, content of the milk from germinated seeds was 20.5 kcal for the small white and 16.5 kcal for the big white, while the corresponding figures, for ungerminated beans were 29.1 and 42.4 kcal respectively. In all cases, germination reduced the nutrient content as well as the oligosaccharides when compared with the milk from ungerminated cowpeas. Trypsin inhibitor activity was, however, still high in both the germinated and ungerminated milk samples while in vitro protein digestibility was not substantially changed in either variety. Due to nutrient reduction, germination does not seem to be a good method of removing oligosaccharides which may produce flatulence in young children consuming cowpea milk.

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