Changes in FDNB-Available Lysine in Sprouted Cowpea

Authors

  • Olu Malomo College of Food Science, Bells University of Technology, OTA P.M.B. 1015, OTA, Ogun State, Nigeria.
  • A. E. Alamu College of Food Science, Bells University of Technology, OTA P.M.B. 1015, OTA, Ogun State, Nigeria.
  • S. O. Oluwajoba College of Food Science, Bells University of Technology, OTA P.M.B. 1015, OTA, Ogun State, Nigeria.

Keywords:

fluorodinitrobenzene, FDNB-Reactive Lysine, Germination, Sprouted Cowpea Grains

Abstract

Cowpea a member of the legume family was sprouted to be able to improve its nutritive value especially the amino acids. Lysine, however, is highly venerable to process loss. One of the ways to determine the availability of the essential amino acids is to determine the available lysine. This study was geared not only in measuring the available amino acids, by determining the available lysine using the FDNB (Fluoro-di-nitro-benzene) extraction method, but to improve on the availability of these amino acids through germination.

This method is also capable of removing the drudgery of animal study and faster to achieve the desired results.

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References

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Published

2013-01-01

How to Cite

Malomo, O., Alamu, A. E., & Oluwajoba, S. O. (2013). Changes in FDNB-Available Lysine in Sprouted Cowpea. Advances in BioScience, 4(1), 7–10. Retrieved from https://journals.sospublication.co.in/ab/article/view/121

Issue

Vol. 4 No. 1 (2013): January

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Articles

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