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

1996 ◽  
Vol 49 (4) ◽  
pp. 307-316 ◽  
Author(s):  
U. Chitra ◽  
U. Singh ◽  
P. Venkateswara Rao
Keyword(s):  
Dietary Fiber ◽  
Phytic Acid ◽  
Protein Digestibility ◽  
In Vitro Protein Digestibility ◽  
Processing Methods ◽  
Vitro Protein

scholarly journals Conventional Processing Affects Nutritional and Antinutritional Components and In Vitro Protein Digestibility in Kabau (Archidendron bubalinum)

2021 ◽  
Vol 2021 ◽  
pp. 1-8
Author(s):  
Aprilia Fitriani ◽  
Umar Santoso ◽  
Supriyadi Supriyadi
Keyword(s):  
Phytic Acid ◽  
Protein Digestibility ◽  
Fat Content ◽  
Trypsin Inhibitors ◽  
Carbohydrate Content ◽  
In Vitro Protein Digestibility ◽  
Nutritional Components ◽  
Vitro Protein

Kabau, an unexplored crop, was analyzed to determine its nutrition and antinutrition components and in vitro protein digestibility (IVPD). Some conventional processes, such as steaming, frying, and boiling, were carried out to study their effect. The results indicated that all of the techniques reduced carbohydrate content. Frying significantly increased the fat content of Kabau and reduced other nutritional components. In general, all the methods significantly reduced phytic acid, tannin, and trypsin inhibitors, as much as 94.95–96.26%, 20–35%, and 89.22–92.88%, respectively. The reduction of antinutritional components resulted in higher IVPD on boiled and steamed Kabau, 69.47% and 61.48%, respectively.

scholarly journals The effect of genotype and traditional food processing methods on in-vitro protein digestibility and micronutrient profile of sorghum cooked products

PLoS ONE ◽  
2018 ◽  
Vol 13 (9) ◽  
pp. e0203005 ◽  
Author(s):  
Dilooshi K. Weerasooriya ◽  
Scott R. Bean ◽  
Yohannes Nugusu ◽  
Brian P. Ioerger ◽  
Tesfaye T. Tesso
Keyword(s):  
Food Processing ◽  
Protein Digestibility ◽  
Traditional Food ◽  
In Vitro Protein Digestibility ◽  
Processing Methods ◽  
Vitro Protein
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