Carbohydrates, minerals, antinutritional constituents and In vivo protein quality of domestically processed cow peas, (Vigna Ungiculata)

Starch, sugars, dietary fiber macro and micro elements, phytic acid and trypsin inhibitors and in vivo protein quality of domestically processed cow peas were evaluated. Soaking and sprouting resulted in a significant (P≤0.05) decrease in the starch, sugars, NDF, ADF and Hemicelluloses content; whereas cooking resulted in an increase in all above parameters except starch which decreased after cooking of grains. Sprouting and cooking resulted in an increase in all minerals studied except phosphorus and iron content, which decreased whereas soaking, resulted in significant (P≤0.05), decrease in mineral content of cow peas. Sprouting and cooking resulted in an increase in FER and PER. Cooking resulted in an increase in biological protein quality of cow peas.