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Effect of roasting process variables on in-vitro protein digestibility of bengalgram, maize and soybean

✍ Scribed by P.P. Srivastav; H. Das; Sitaram Prasad

Publisher
Elsevier Science
Year
1990
Tongue
English
Weight
296 KB
Volume
35
Category
Article
ISSN
0308-8146

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## Abstract Abstract. Effect of irradiation (1 kGy), autoclaving (121Β°C at 103.5 kPa for 5, 10, 15, 20, 25 and 30 min), dry heating (121Β°C for 5, 10, 15, 20, 25, 30 and 60 min), sprouting (36 h) and their combination on in‐vitro digestibility of rapeseed protein was studied. Digestibility was signi