摘要：This study evaluated the effects of germination on the chemical composition of groundbean seeds. The seeds were cleaned, soaked for 8h and germinated for 0-4 days. The samples were separately dried and milled to fine flours. The flour samples were analyzed for proximate, mineral and antinutrient composition using standard methods. Results showed that groundbean germinated for 72h (GGB72) had the highest proximate composition which was significantly different from the rest (p<0.05) except for groundbean germinated for 96h (GGB96) in fibre (1.22%) and CHO (67.40%) in groundbean germinated for 0h (ungerminated). Groundbean germinated for 48h (GGB48) proved to be more beneficial in most mineral content than the rest of the germination periods (p<0.05). Antinutrient content was highest in groundbean germinated for 48h (GGB48) except for tannin. The study showed that 72h of germination of groundbean (GGB72) proved to be the best for highest nutrient content while germination for 48h increased antinutrient content.
