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Fiber Constituents and Fibrous Food Residue Effects on the In Vitro Enzymatic Digestion of Protein

✍ Scribed by C. M. GAGNE; J. C. ACTON

Book ID
108806280
Publisher
Institute of Food Technologists
Year
1983
Tongue
English
Weight
646 KB
Volume
48
Category
Article
ISSN
0022-1147

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Effect of fiber from buckwheat on the in
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✍ Amarowicz, R. ;Korczakowska, BoΕΊena ;SmoczyΕ„ska, Krystyna πŸ“‚ Article πŸ“… 1988 πŸ› John Wiley and Sons 🌐 English βš– 128 KB πŸ‘ 1 views

Nutritive value of buckwheat protein, compared to other cereals, is high. Special attention should be paid to a high level of lysin [5]. Relatively low digestibility of buckwheat protein is most probably connected with a presence of fiber and tannin [3]. In many in vitro studies, it was revealed th