title: The effects of sprouting times on nutritive value of two varieties of African yam bean (Sphenostylis stenocarpa).
abstract: 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.
authors.affiliation: Department of Home Science and Nutrition, University of Nigeria, Nsukka.
authors.forename: I C
authors.initials: IC
authors.lastname: Obizoba
authors.forename: N
authors.initials: N
authors.lastname: Nnam
mesh_terms: D000818:Animals; D001835:Body Weight; D004435:Eating; D007887:Fabaceae / Q000737:chemistry / Q000254:growth & development*; D005243:Feces / Q000737:chemistry; D008099:Liver / Q000033:anatomy & histology / Q000737:chemistry; D008297:Male; D008903:Minerals / Q000008:administration & dosage / Q000378:metabolism; D009549:Nigeria; D009584:Nitrogen / Q000008:administration & dosage / Q000378:metabolism; D009753:Nutritive Value; D009929:Organ Size; D010940:Plant Proteins / Q000032:analysis; D010946:Plants, Medicinal; D051381:Rats; D013997:Time Factors
chemical_list: D008903:Minerals; D010940:Plant Proteins; D009584:Nitrogen