Effects of domestic processing and cooking on in vitro protein digestibility of pigeon pea
Datos Bibliográficos
| ID | 14722689 |
|---|---|
| Autores | A Duhan (Chaudhary Charan Singh Haryana Agricultural University, autor de correspondencia), NEELAM KHETARPAUL (Chaudhary Charan Singh Haryana Agricultural University), S Bishnoi, S P Bishnoi (Chaudhary Charan Singh Haryana Agricultural University) |
| Año | 2000 |
| Volumen | 39 |
| Número | 1 |
| Páginas | 95-103 |
| Fecha de publicación | 2000-03-01 |
| Open Access | No |
| Tipo | ARTICLE |
| Revista | Ecology of Food and Nutrition (JOURNAL) |
| Identificadores de la revista | ISSN: 0367-0244 • E-ISSN: 1543-5237 |
| Editorial | Informa UK Limited (PUBLISHER • GB) |
| DOI | 10.1080/03670244.2000.9991607 |
| OpenAlex | W1987484931 |
| Idioma | EN |
| Referencias citadas | 9 |
Protein digestibility (in vitro) was found to be 35.0 to 47.1 per cent in raw unprocessed seeds of different pigeon pea cultivars. Significant (p < 0.05) varietal differences were noticed. Low protein digestibility was attributed to the presence of phytates, trypsin inhibitors and polyphenols in pigeon pea. Various domestic processing and cooking treatments viz. soaking, dehulling, germination, cooking etc. improved the in vitro digestibility of protein of all the pigeon pea cultivars to varying extents i.e. 3 to 59 per cent over the control; the highest being in soaked dehulled and pressure cooked and the lowest being in 6h soaked legume grains
Agronomy · Antioxidant · Biology · Cultivar · Digestion (alchemy · Enzyme · Germination · In vitro · Legume · Polyphenol · Protein digestibility · Trypsin · Botanical Research and Chemistry · Chemistry · Phytase and its Applications · Proteins in Food Systems · Biochemistry · Food Science
| Altamente citado | No |
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