Changes in FDNB-Available Lysine in Sprouted Cowpea
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.
Blanchard, M.P. (Ed.) (1975). The Sprouter's Cookbook. Garden Way Publishing,Co., Charlotte, VT.
Booth, V.H. (1971). Problems in the determination of FDNB-available lysine. J. Sci. Food Agric., 22(12): 658–666. https://doi.org/10.1002/jsfa.2740221214.
Bruno, D. & Carpenter, K.J. (1957). A modified procedure for the estimation of available lysine in food proteins. Biochem. J., 67: 13P.
Carpenter, K.J. & Ellinger, G.M. (1955). The estimation of available lysine in protein concentrates. Biochem. J., 61: xi-xii.
Carpenter, K.J. (1960). The estimation of the available lysine in animal-protein foods. Biochem. J., 77(3): 604–610. https://doi.org/10.1042/bj0770604.
Carpenter, K.J. (1974). Chemical and microbial assays for the evaluation of processed protein foods. In: White, P.L. & Fletcher, D.C. (eds.), Nutrients in processed food proteins. Acton, Massachusetts. Publishing Sciences Group, Inc.
Chen, L.H., Wells, C.E. & Fordham, J.R. (1975). Germinated Seeds for Human Consumption. J. Food Sci., 40(6): 1290–1294. https://doi.org/10.1111/j.1365-2621.1975.tb01075.x.
Concon, J.M. (1975). Chemical determination of critical amino acids in cereal grains and other foodstuffs. In: Friedman, M. (ed.), Protein nutritional quality of food and feeds. Part 1: Assay Methods- Biological, Biochemical and Chemical. Marcel Dekker, New York.
Fordham, J.R., Wells, C.E. & Chen, L.H. (1975). Sprouting of Seeds and Nutrient Composition of Seeds and Sprouts. J. Food Sci., 40(3): 552–556. https://doi.org/10.1111/j.1365-2621.1975.tb12526.x.
Sarwar, G., Sosulski, F.W. & Bell, J.M. (1977). Availability of amino acids in legumes and legume-wheat blends. Can. Inst. Food Sci. Technol. J., 10: 31–35.
Venugopal, K. & Rao, G.R. (1978). Available lysine and vitamin C in germinated blackgram (Phaseolus mungo) seeds. Indian J. Nutr. Diet., 15(1): 9-11.
Walker, A.F. (1979a). Determination of protein and reactive lysine in leaf-protein concentrates by dye-binding. Br. J. Nutr., 42(3): 445–454. https://doi.org/10.1079/bjn19790136.
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(3): 455–465. https://doi.org/10.1079/BJN19790137.
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
Copyright (c) 2013 The author(s) retains the copyright of this article.
This work is licensed under a Creative Commons Attribution 4.0 International License.
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.