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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
Article

Abstract

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 

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Copyright information

© Kluwer Academic Publishers 1990

Authors and Affiliations

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

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