Malomo O., Ogunmoyela, O.A.B.,and Oluwajoba,S.O.(2011). Essential amino acid composition of sprouted and unsprouted maize(zea mays) and cowpea (vigna unguiculata) grains as compared with FAO reference protein and egg protein. Int. Journal of Academic Rese
Abstract: In malting, the nitrogen of the embryo increases threefold, containing nearly half of the nitrogenous compounds of the grains at the end of the process, so that nearly two thirds of the protein of the grain is degraded and mainly translocated to the embryo, although only 12-15 percent of the starch is degraded (MacLeod, 1979). Accordingly, it seemed appropriate to investigate the effect of germination on the content composition and physico-chemical properties of both maize cowpeas, with a view to; a. Evaluation of changes occurring during sprouting, and b. the establishment of an optimum process giving maximum nutritional improvement. Whatever the outcome of the germination studies, it seemed that a processed maize/cowpea mixture ready ready for the preparation of ogi would be generally desirable.
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