Effect Of Sprouting On Available Lysine Content Of Cowpea (<i>Vigna Unguiculata</i>) Flour And The Performance Of The Flour Used For “Moi – Moi” Production

Abstract

This study was conducted to determine the effect of sprouting on available Lysine content of cowpea ( Vigna unguiculata ) flour and the performance of the flour used for producing “moi – moi” (steamed bean cake). Cowpea seed was subjected to sprouting for different periods of 1 day, 2 days and 3 days for samples B, C and D respectively, dry milled and sieved to obtain the flour samples. Sample A served as control (unprouted). Result of the available lysine content of the flour samples showed that increase in period of sprouting increased the available lysine content of the flour (70.50-220.00 μg/g). All the flour samples produced acceptable “Moi-moi” which differed significantly (p KEY WORDS: Cowpea, sprouting, flour, available lysine content, “moi –moi”, sensory qualities. Nigerian Food Journal Vol.22 2004: 7-9