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Protein digestibility
(in vitro) of chickpea and blackgram seeds as affected by domestic processing
and cooking.
Plant Foods Hum Nutr 1989 Jun;39(2):149-54
Jood S, Chauhan BM, Kapoor AC.
Department of Foods & Nutrition, Haryana Agricultural University, Hisar, India.
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.
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