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Effect of germination on the biological value, digestibility coefficient and net protein utilization of some legume proteins.

Venkataraman, L. V. and Jaya, T. V. and Krishnamurthy, K. S. (1976) Effect of germination on the biological value, digestibility coefficient and net protein utilization of some legume proteins. Nutrition Reports International, 13 (2). 197-205, 14 ref..

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Abstract

Studies on the effects of germination (for 0, 24 or 72 h) and cooking on the biological value, digestibility coeff. and net protein utilization (determined in rat feeding trials) of green gram (Phaseolus aureus), cowpeas (Vigna sinensis) and chick-peas (Cicer arietinum) are described. Tables of results are given. Germination resulted in no improvement in protein quality and digestibility of the legumes studied; cooking significantly decreased the biological value of non-germinated cowpeas and chick-peas.

Item Type: Article
Uncontrolled Keywords: NUTRITIONAL-VALUES; legumes, nutritional values of; LEGUMES-; nutritional values of legumes; MUNG-BEANS; nutritional values of green gram; CHICK-PEAS-; nutritional values of chick-peas; GERMINATION-; legumes, germination & nutritional values of; COWPEAS-; nutritional values of cowpeas; COOKING-; legumes, cooking & nutritional values of
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Jul 2016 08:03
Last Modified: 14 Jul 2016 08:03
URI: http://ir.cftri.com/id/eprint/6511

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