Effect of processing methods on the nutritional value of Lathyrus sativus seeds
1987
Moslehuddin, A.B.M. | Hang, Y.D.
Extract: Lathyrus sativus seeds were processed by various methods for improvement of their nutritional value. Processing the seeds by soaking in water, steaming, autoclaving and fermenting gave the highest amino acids scores as measured by the FAO reference pattern of amino acids. The sulfur containing amino acids were the most limiting in all the processed seeds. In addition, the fermented seeds were also deficient in leucine, valine and isoleucine. Tempeh fermentation markedly increased the vitamin B12 content of the seeds. The greatest amount of vitamin B12 was present in the samples which had been autoclaved and fermented.(author)
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