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Studies on the digestibility of proteins in vitro. I. The effect of cooking on the digestibility of phaseolin

✍ Scribed by Henry C. Waterman; Carl O. Johns

Publisher
Elsevier Science
Year
1921
Tongue
English
Weight
39 KB
Volume
191
Category
Article
ISSN
0016-0032

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Effect of fiber from buckwheat on the in
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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