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Amino acid composition, relative nutritive value and in vitro protein digestibility of several Philippine indigenous legumes

✍ Scribed by Antonio C. Laurena; Felicito M. Rodriguez; Noel G. Sabino; Agnes F. Zamora; Evelyn Mae T. Mendoza

Publisher
Springer US
Year
1991
Tongue
English
Weight
380 KB
Volume
41
Category
Article
ISSN
1573-9104

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Effect of frying various legumes under o
Effect of frying various legumes under optimum conditions on amino acids,in vitro protein digestibility, phytate and oligosaccharides
✍ El-Moniem, G?M Abd; Honke, J; Bednarska, A πŸ“‚ Article πŸ“… 2000 πŸ› John Wiley and Sons 🌐 English βš– 90 KB πŸ‘ 2 views

The effects of optimum conditions of frying soybean, broad bean and Polish pea on proximate analysis and amino acid composition were investigated. Maximum water absorption of 192.93, 129.05 and 148.68% for soybean, broad bean and Polish pea was reached after soaking periods of 16.41, 17.84 and 16.45