Effect of Domestic Processing and Cooking on In Vitro Protein Digestibility of Moth Bean
- 30 June 1986
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 51 (4) , 1083-1084
- https://doi.org/10.1111/j.1365-2621.1986.tb11243.x
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
- Relationship of tannin levels and trypsin inhibitor activity with the in vitro protein digestibilities of raw and heat-treated winged bean (Phosphocarpus tetragonolobus)Journal of Agricultural and Food Chemistry, 1984
- Distribution of Phosphorus and Phytate in Some Nigerian Varieties of Legumes and Some Effects of ProcessingJournal of Food Science, 1984
- Tannin content of pulses: Varietal differences and effects of germination and cookingJournal of the Science of Food and Agriculture, 1982
- Effect of processing including domestic cooking on nutritional quality of legumesProceedings of the Nutrition Society, 1982
- QUICK‐COOKING WINGED BEANS (Psophocarpus tetragonolobus)Journal of Food Science, 1979
- INFLUENCE OF SPROUTING ON THE DIGESTIBILITY COEFFICIENT, TRYPSIN INHIBITOR AND GLOBULIN PROTEINS OF RED KIDNEY BEANSJournal of Food Science, 1978
- LEGUME TOXINS IN RELATION TO PROTEIN DIGESTIBILITY‐A REVIEWJournal of Food Science, 1976
- In vivo and in vitro methods of measuring nutritive value of leaf-protein preparationsBritish Journal of Nutrition, 1969
- A Pepsin Pancreatin Digest Index of Protein Quality EvaluationJournal of Nutrition, 1964