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Literature DB >> 2762243

Protein digestibility (in vitro) of chickpea and blackgram seeds as affected by domestic processing and cooking.

Abstract

Protein digestibility (in vitro) of grains of chickpea (Cicer arietinum) and blackgram (Vigna mungo) cultivars varied from 48 to 53% and 52 to 58%, respectively. Soaking, cooking (both of unsoaked and soaked seeds), autoclaving and sprouting improved significantly the protein digestibility of all the cultivars of chickpea and blackgram. Autoclaving was found to be most effective followed by cooking and sprouting; cooking of sprouts had only marginal effect. Protein digestibility was higher when soaked instead of unsoaked grains were cooked.

Entities: Species

Mesh：

Substances：
Plant Proteins

Year: 1989 PMID： 2762243 DOI： 10.1007/BF01091894

Source DB: PubMed Journal: Plant Foods Hum Nutr ISSN： 0921-9668 Impact factor: 3.921

2 in total

1. A PEPSIN PANCREATIN DIGEST INDEX OF PROTEIN QUALITY EVALUATION.

Authors: W R Akeson; M A Stahmann
Journal: J Nutr Date: 1964-07 Impact factor: 4.798

2. In vivo and in vitro methods of measuring nutritive value of leaf-protein preparations.

Authors: R A Buchanan
Journal: Br J Nutr Date: 1969-08 Impact factor: 3.718

2 in total

6 in total

1. Digestibility of proteins and starch (in vitro) of amphidiploids (black gram x mung bean) as affected by domestic processing and cooking.

Authors: A Kataria; B M Chauhan; D Punia
Journal: Plant Foods Hum Nutr Date: 1992-04 Impact factor: 3.921

2. Chemical composition, in vitro protein digestibility and in vitro available iron of blue green alga, Nostoc commune.

Authors: K Hori; T Ueno-Mohri; T Okita; G Ishibashi
Journal: Plant Foods Hum Nutr Date: 1990-07 Impact factor: 3.921

3. Phytic acid, in vitro protein digestibility, dietary fiber, and minerals of pulses as influenced by processing methods.

Authors: U Chitra; U Singh; P V Rao
Journal: Plant Foods Hum Nutr Date: 1996-06 Impact factor: 3.921

Protein digestibility (in vitro) of chickpea and blackgram seeds as affected by domestic processing and cooking.

1. A PEPSIN PANCREATIN DIGEST INDEX OF PROTEIN QUALITY EVALUATION.

2. In vivo and in vitro methods of measuring nutritive value of leaf-protein preparations.

1. Digestibility of proteins and starch (in vitro) of amphidiploids (black gram x mung bean) as affected by domestic processing and cooking.

2. Chemical composition, in vitro protein digestibility and in vitro available iron of blue green alga, Nostoc commune.

3. Phytic acid, in vitro protein digestibility, dietary fiber, and minerals of pulses as influenced by processing methods.

4. Nutritional evaluation of wheat-fenugreek blends for product making.

Review 5. Impact of thermal processing on legume allergens.

6. Variability in phytic acid content and protein digestibility of grain legumes.