Protein and Starch Digestibility and Flatulence Potential of Germinated Cowpeas (Vigna unguiculata)

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Abstract
In vivo and in vitro methods with experimental rats and commercial digestive enzymes, respectively, were used in assessing the protein and starch digestibility and flatulence potential of germinated cow‐peas. Germination (24 hr at 25° or 30°C) reduced the flatulence potential of seeds (52 to 77%). In vivo digestibility of starch and protein was also significantly increase by germination. Germination did not affect in vitro protein digestibility, but reduced in vitro digestibility of freeze‐dried and 70°C‐dried starch. Cooking in boiling water significantly increased in vitro protein and starch digestibility of both ungerminated and germinated seed.