Changes in FDNB-Available Lysine in Sprouted Cowpea

  • 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


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.


Download data is not yet available.


[1]. BLANCHARD, M.P. (ED.) (1975). ‘The Sprouters Cookbook’. Garden Way Publishing, Vermont.
[2]. BOOTH, V.H. (1971). Problems in the determination of FDNB-available lysine. J. Sci. Food Agric., 22: 658-66.
[3]. BRUNO, D. and CARPENTER, K.J. (1957). Kwashiorkor in Africa. FAO Nutritional Studies No. 8. FAO: Rome.
[4]. CARPENTER, K.J. and ELLINGER, G.M. (1955). The estimation of available lysine in protein concentrates. Biochem. J., 61: XI-XII.
[5]. CARPENTER, K.J. (1960). The estimation of available lysine in animal protein foods. Biochem. J., 77: 604-610.
[6]. CARPENTER, K.J. (1974). Chemical and microbial assays for the evaluation of processed protein foods. In: Nutrients in processed food proteins. American Medical Association (eds. P.L. White and D.C. Fletcher). Acton, Massachusetts. Pub. Sciences Group Inc.
[7]. CHEN, L.H., WELLS, C.E. and FORDHAM, J.R. (1975). Germinated seeds for human consumption. J. Food Sci., 40: 1290-1294.
[8]. CONCON, J.M. (1975). Chemical determination of critical amino acids in cereal grains and other foodstuffs. In: Protein nutritional quality of foods and feeds. Part 1 (ed. M. Friedman). Marcel Dekker Inc., New York.
[9]. ELWOOD, C. (1971). Feel like a million. Simon and Schuster of Canada Ltd. Richmond Hills, Ontario.
[10]. FORDHAM, J.R., WELLS, C.E. and CHEN, L.H. (1975). Sprouting of seeds and nutrient composition of seeds and sprouts. J. Food sci., 40: 552-556.
[11]. SARWAR, G., SOSULSKI, F.W. and BELLS, J.M. (1977). Availability of amino acids in legumes and legume-wheat blends. Can. Inst. Food Sci. Technol. J. 10: 31-35.
[12]. VENUGOPAL, K. and RAO, R.G. (1978). Available lysine and vitamin C in germinated black-gram (Cicer arietinum, L.) seed. J. Sci. Food Agric., 15: 25.
[13]. WALKER, A.F. (1979a). Determination of protein and reactive lysine in leaf-protein concentrates by dye-binding. Br. J. Nutr., 42: 445-454.
[14]. WALKER, A.F. (1979b). A comparison of the dye-binding and fluorodinitrobenzene methods for determining reactive lysine in leaf-protein concentrates. Br. J. Nutr., 42: 455-465.
[15]. WALKER, A.F. (1981). The application of in-vitro methods to the estimation of protein quality of leaf protein concentrates. Ph.D. Thesis, University of Reading, England.
How to Cite
Malomo, O., Alamu, A., & Oluwajoba, S. (2013). Changes in FDNB-Available Lysine in Sprouted Cowpea. Journal of Advanced Laboratory Research in Biology, 4(1), 7-10. Retrieved from