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Protein digestability of vegetables and field peas (Pisum sativum). Varietal
differences and effect of domestic processing and cooking methods.
Plant Foods Hum Nutr. 1994 Jul;46(1):71-6.
Bishnoi S, Khetarpaul N.
Department of Foods and Nutrition, Haryana Agricultural University, Hisar,
India.
Protein digestibility was found to be 60.4 to 66.5 percent in raw unprocessed
seeds of different pea cultivars. Protein digestibility (in vitro) was improved
by the common methods of domestic processing and cooking including soaking,
dehulling, ordinary cooking, pressure cooking and sprouting of legume grains.
Pressure cooking had more pronounced effect on protein digestibility followed by
ordinary cooking, sprouting, soaking for 18 h and (12 h) and dehulling. Pressure
cooking of soaked and dehulled seeds was noticed to give most improved protein
digestibility
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