Effect of soaking sprouting and cooking on the physieo-chemical and biological properties of kidney beans was seen. Soaking, sprouting and cooking resulted in an increase in the 100 kernel weight, length width, ash, crude fiber and true protein content of kidney beans, whereas density (weight volume ratio) crude protein, energy and starch content decreased. There was decrease In the protein content of soaked, sprouted and cooked grains whereas an increase in PER and FER was observed these were fed to rats. Results have revealed that cooking Increase the food efficiency ratio and protein efficiency ratio of kidney beans.
