Use of Seed Sprouting in Modification of Food Nutrients and Pasting Profile of Tropical Legume Flours

Effect of Combined Processing Methods on the Functional and Pasting Properties of Pigeon Pea (<i>Cajanus Cajan</i>) Flour

“…Peak viscosity indicates the water holding capacity of starch and is often correlated with the final product quality. This result agrees with the report of [31] who indicated a low peak viscosity for sprouted pigeon pea and high peak viscosities for fermented and boiled pigeon pea flours. [13] opined that the low peak viscosities observed in the sprouted and combined sprouted/fermented samples are nutritionally beneficial in infant food formulation.…”

Cowpea: an overview on its nutritional facts and health benefits

“…In addition, Devi, et al 79 reported that sprouting increased the total mineral content in cowpea. According to Owuamanam et al, 81 the mineral composition of sprouted cowpea flour was significantly higher than the non-sprouted cowpea flour. Most importantly, Devi et al 79 observed a significant decrease in fat and carbohydrate contents in sprouted cowpea compared to its non-sprouted counterparts.…”

“…reported that sprouting increased the total mineral content in cowpea. According to Owuamanam et al ., the mineral composition of sprouted cowpea flour was significantly higher than the non‐sprouted cowpea flour. Most importantly, Devi et al .…”

Potential for quality protein maize for reducing proteinenergy undernutrition in maize dependent Sub-Saharan African countries: A review

“…However, legumes lack sulphur-containing amino acids such as methionine, which are also essential in protein synthesis, and are not consumed often compared to cereals such as maize and hence a drawback in fighting PEU (Ingale and Shrivastava, 2011;López Barrios et al, 2014;Owuamanam et al, 2014). Suggesting that QPM can be singled out as one of the most suitable and promising gate away to alleviating PEU especially in SSA since maize constitute a greater part of the daily diets in this region.…”