Protein digestibility (in vitro) of chickpea and blackgram seeds as affected by domestic processing and cooking
- 1 June 1989
- journal article
- conference paper
- Published by Springer Nature in Plant Foods for Human Nutrition
- Vol. 39 (2) , 149-154
- https://doi.org/10.1007/bf01091894
Abstract
Protein digestibility (in vitro) of grains of chickpea (Cicer arietinum) and blackgram (Vigna mungo) cultivars varied from 48 to 53% and 52 to 58%, respectively. Soaking, cooking (both of unsoaked and soaked seeds), autoclaving and sprouting improved significantly the protein digestibility of all the cultivars of chickpea and blackgram. Autoclaving was found to be most effective followed by cooking and sprouting; cooking of sprouts had only marginal effect. Protein digestibility was higher when soaked instead of unsoaked grains were cooked.Keywords
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