The chemical and nutritional qualities of lotus seeds sprouted in water at different temperatures (25 and 35°C) and water to seed ratio (1:2.5, 1:3.75, 1:5, 1:6.25 and 1:7.5), and their embryos’ phenolic alkaloids content were determined and compared to the non-sprouted lotus seeds (control). Sprouting of the seeds resulted to significant increases in the crude protein and crude lipid and decreases in protein solubility and moisture content (p
