Trypsin-inhibition and protein digestibility of raw and detoxified guar meal (Cyamopsis tetragonoloba)
1985
Gursharan | Kochar, K. (Govind Ballabh Pant Univ. of Agriculture and Technology, Pantnagar (India). Coll. of Home Science, Dept. of Foods and Nutrition)
The trypsin-inhibitor activity was lowest in both acid treated and protein isolate of roasted guarmeal and highest in the raw guarmeal. In vitro protein digestibility of acid-treated and protein isolate of raw guarmeal was highest followed by acid-treated and protein isolates of roasted guarmeal as compared to raw or roasted guar-meal. However, lower levels of trypsin inhibitor activity improved the in-vivo protein digestibility in protein isolate and acid-treated of roasted guarmeal as well as roasted guarmeal. Raw guarmeal and its protein isolates were lethal in in-vivo system
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