Protein and starch digestibility and flatulence potential of germinated cowpeas (Vigna unguiculata)
1990
Nnanna, I.A. | Phillips, R.D.
In vivo and in vitro methods with experimental rats and commercial digestive enzymes, respectively, were used in assessing the protein and starch digestibility and flatulence potential of germinated cowpeas. Germination (24 hr at 25 degrees or 30 degrees C) reduced the flatulence potential of seeds (52 to 77%). In vivo digestibility of starch and protein was also significantly increased by germination. Germination did not affect in vitro protein digestibility, but reduced in vitro digestibility of freeze-dried and 70 degrees C-dried starch. Cooking in boiling water significantly increased in vitro protein and starch digestibility of both ungerminated and germinated seed.
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