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Influence of processing on the digestibility of amino acids and starch in cereals and legumes in non-ruminants

✍ Scribed by Wiseman, Julian

Book ID
121236118
Publisher
Commonwealth Scientific and Industrial Research Organisation Publishing
Year
2013
Tongue
English
Weight
718 KB
Volume
53
Category
Article
ISSN
1836-0939

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Effect of processing on starch digestibi
Effect of processing on starch digestibility in some legumes β€” An in vitro study
✍ Urooj, Asna ;Puttaraj, Shashikala πŸ“‚ Article πŸ“… 1994 πŸ› John Wiley and Sons 🌐 English βš– 477 KB πŸ‘ 2 views

## Abstract The effect of processing treatments on the rate of starch digestibility in three legumes, viz., bengal gram (__Cicer arietinum__ L.), cowpea __(Vigna unguiculata)__ and green gram __(Vigna radiata)__ was studied using an in vitro dialysis system. The processes studied were fermentation,