THE EFFECT OF GERMINATION ON THE OLIGOSACCHARIDE AND NUTRIENT CONTENT OF COWPEAS (VIGNA-UNGUICULATA)

Two cultivars of cowpea (Vigna unguiculata) seeds were germinated for 96 h and sampled at 24, 48, 72 and 96 h to determine changes in oligosaccharides as well as energy, protein, ascorbic acid, niacin, thiamin, calcium, magnesium, iron, zinc, potassium and phosphorus. The results showed that there was a gradual decrease in oligosaccharide content with germination while the level of monosaccharides increased. Protein and energy content increased slightly while calcium and iron decreased with germination. Both ascorbic acid and niacin increased significantly while thiamine decreased significantly. Thus, germination may be a useful process for improving the nutritive value of cowpeas. © 1990.