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Trypsin inhibitor in moth bean: thermal stability and changes during germination and cooking

✍ Scribed by S. S. Kadam; V. M. Ghorpade; R. N. Adsule; D. K. Salunkhe

Publisher: Springer US
Year: 1986
Tongue: English
Weight: 221 KB
Volume: 36
Category: Article
ISSN: 1573-9104
DOI: 10.1007/bf01091752

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## Abstract The total N content of kidney beans (__Phaseolus vulgaris__) was found to increase on germination. The overall amino acid composition however changed very little. Rats fed on a diet containing raw beans lost more weight than the protein‐free controls (negative n.p.u. value). Germination