Effect of Sprouting on invitro digestibility of some locally consumed leguminous seeds

Local cultivars of some commonly consumed legume seeds: cowpea (Vigna unguiculata), soya beans (Glycine max) and Bambara beans (vigna subterranena) were sprouted for three days. Dried pulverized samples of raw or cooked form of the respective (cooking time I hr. 30mins.) samples of sprouted and unsprouted were assessed for the in vitro protein digestibility. Sprouting and cooking failed to improve invitre digestibility of Soya beans (95.81+ 0.37) and Bambara beans (92.79+ 0.40). Generally, improved digestibility was recorded to indicate decreased level of non digentible oligosaccharide content of the legumes.