Effects of germination on the composition and nutritive value of proteins in Pisum sativum, L

The effects of germination for 2, 4 or 6 d, with and without light, on the proteolytic activity, the contents of soluble protein and non protein nitrogen, and the amount of available starch of Pisum sativum, L, as well as their nutritive utilisation by growing rats were studied. Food intake increased significantly when the peas were germinated for 2 or 4 d. This improvement was correlated with the reduction of factors responsible for flatulence. Digestive utilization of nitrogen was similar (among all the groups fed germinated-pea flour) to raw-pea flour. The values for nitrogen balance, percentage of retained to absorbed nitrogen, protein efficiency ratio, and index of available carbohydrates were significantly higher among the animals that consumed peas allowed to germinate for 2 or 4 d than among the animals given the raw-pea or 6-day-germinated pea diets. We conclude that germination of peas for 2 d would be sufficient to significantly improve the palatability and nutritive utilisation of protein and carbohydrates from Pisum sativum, L. The presence or absence of light during the germination process did not affect the results achieved.