Plant Foods for Human Nutrition

, Volume 40, Issue 1, pp 73–81 | Cite as

The effects of varying sprouting periods on the nutritional quality of normal yellow corn (Zea mays)

  • Ikemefuna C. Obizoba


Weanling male albino rats (45–60g) were used to study the effects of varying sprouting periods on the nutritional quality of normal yellow corn. The yellow corn (YC) was sprouted for 24, 36 and 48 h (SYC24, SYC36, SYC48). The unsprouted corn (UYC) and casein (CA 100) served as negative and positive controls. African yam bean (AYB) was sprouted for 48 h and blended with the corn in a 70∶30 (protein basis). Sprouting for 48 h caused decreases in most of the parameters tested except for the liver weight and N and calcium (CA) balance. The 24 h sprouting produced increases except for weight gain and PER, liver weight and N, phosphorus (P) and Ca intake and retention. The UYC produced increases higher than those of the test groups except for digested N, NPU, liver moisture, Fe intake and absorption. Casein significantly increased all parameters than for the test groups except for digested and retained N, P and Fe intakes. The advantages of sprouting for 24 or 36 h out-weighed those of 48 h.

Key words

sprouting periods corn nutritive value rats 


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. 1.
    Allee, GL, Baker, DH (1970). Limiting nitrogenous factors in corn protein for adult female swine. J Anim Sci 30: 754–751Google Scholar
  2. 2.
    Hawton, ID, Meade, RJ (1971). Influence of quantity and quality of protein fed the gravid female on reproductive performance and development of offsprings in swine. J Anim Sci 32: 88–92.Google Scholar
  3. 3.
    Waggle, DH, Lambert, MA, Miller, GD, Farrell, EP, Deyoe, CW (1967). Extensive analysis of flours and mill-feeds made from nine different wheat mixes. II. Amino acids, minerals, vitamins, and gross energy. Cereal Chem 44: 48–60Google Scholar
  4. 4.
    Ranhotra, GS (1972). Use of opaque-2 corn flour with white wheat flour. J Agr Food Chem 20: 1136–1137Google Scholar
  5. 5.
    Bond, AB, Glass, RL (1963). The sugars of germinating corn. Cereal Chem 40: 459–61Google Scholar
  6. 6.
    Dalby, A, Tsai, Y (1976). Lysine and tryptophan increases during germination of cereal grains. Cereal Chem 53: 222–26Google Scholar
  7. 7.
    Lemar, LE, Swanson, BG (1976). Nutritive value of sprouted wheat flour. J Food Sci 41: 719–20Google Scholar
  8. 8.
    Ranhotra, GS, Loewe, RJ, Lehmann, TA (1977). Breadmaking quality and nutritive value of sprouted wheat. J Food Sci 42: 1373–75Google Scholar
  9. 9.
    Obizoba, IC (1987). Growth, liver composition and calcium balance of rats fed sorghum supplemented with two levels of beans. Plant Food Hum Nutr 37: 193–200Google Scholar
  10. 10.
    Obizoba, IC (1985). Protein quality of diets based on tuber, legume and cereal in weanling rats (Qual Plant) Plant Food Hum Nutr 35: 35–41Google Scholar
  11. 11.
    Ranjiham, SK, Gopal, K (1980). Wet chemical digestion of biological materials for mineral analysis. In: Laboratory manual for Nutrition Research. Vikas Publishing House PVT Ltd., New Delhi, pp 83Google Scholar
  12. 12.
    INACG (1982). International Nutritional Anaemia Consultative Group: The effects of cereals and legumes on iron availability. The Nutrition Foundation 888 Seventeenth Street North, West Washington DC 20006, USAGoogle Scholar

Copyright information

© Kluwer Academic Publishers 1990

Authors and Affiliations

  • Ikemefuna C. Obizoba
    • 1
  1. 1.Department of Home Science and NutritionUniversity of NigeriaNsukkaNigeria

Personalised recommendations