Nutritional and anti-nutritional composition, and in vitro protein digestibility of Kabuli chickpea (Cicer arietinum L.) as affected by differential processing methods

Processing Methods ◽

Differential Processing ◽

Cicer Arietinum L ◽

Impact of germination time and type of illumination on carotenoidcontent, protein solubility and in vitro protein digestibility of chickpea(Cicer arietinum L.) sprouts

Food Chemistry ◽

10.1016/j.foodchem.2008.01.046 ◽

2008 ◽

Vol 109 (4) ◽

pp. 797-801 ◽

Cited By ~ 22

Author(s):

Amal Badshah Khattak ◽

Aurang Zeb ◽

Nizakat Bibi

Keyword(s):

Cicer Arietinum ◽

Protein Solubility ◽

Protein Digestibility ◽

Cicer Arietinum L ◽

Germination Time ◽

Studies on Desi and Kabull Chickpea (Cicer arietinum L.) Cultivars: Levels of Protease Inhibitors, Levels of Polyphenolic Compounds and in vitro Protein Digestibility

Journal of Food Science ◽

10.1111/j.1365-2621.1981.tb04176.x ◽

1981 ◽

Vol 46 (5) ◽

pp. 1364-1367 ◽

Cited By ~ 137

Author(s):

U. SINGH ◽

R. JAMBUNATHAN

Keyword(s):

Protease Inhibitors ◽

Cicer Arietinum ◽

Protein Digestibility ◽

Polyphenolic Compounds ◽

Cicer Arietinum L ◽

Effect of partial substitution of soybean flour with cricket flour on the nutritional composition, in vitro-protein digestibility and functional properties of complementary porridge flour

International Journal of Tropical Insect Science ◽

10.1007/s42690-021-00629-x ◽

2021 ◽

Author(s):

Danstone Ochieng Aboge ◽

Mary Akinyi Orinda ◽

Silvenus Ochieng Konyole

Keyword(s):

Functional Properties ◽

Protein Digestibility ◽

Nutritional Composition ◽

Partial Substitution ◽

Soybean Flour ◽

Effect of Different Processing Methods, on Nutrient Composition, Antinutrional Factors, and in vitro Protein Digestibility of Dolichos Lablab Bean [Lablab purpuresus (L) Sweet]

Pakistan Journal of Nutrition ◽

10.3923/pjn.2007.299.303 ◽

2007 ◽

Vol 6 (4) ◽

pp. 299-303 ◽

Cited By ~ 33

Author(s):

Magdi A. Osman

Keyword(s):

Protein Digestibility ◽

Nutrient Composition ◽

Processing Methods ◽

Dolichos Lablab ◽

Effect of Processing Methods on the In Vitro Protein Digestibility and Vitamin Content of Edible Winged Termite (Macrotermes subhylanus) and Grasshopper (Ruspolia differens)

Food and Bioprocess Technology ◽

10.1007/s11947-009-0264-1 ◽

2009 ◽

Vol 3 (5) ◽

pp. 778-782 ◽

Cited By ~ 63

Author(s):

John N. Kinyuru ◽

Glaston M. Kenji ◽

Simon M. Njoroge ◽

Monicah Ayieko

Keyword(s):

Protein Digestibility ◽

Processing Methods ◽

Vitamin Content ◽

Effect of different processing methods on tannin content and in vitro protein digestibility of faba bean (Vicia faba L.)

Animal Feed Science and Technology ◽

10.1016/0377-8401(91)90045-t ◽

1991 ◽

Vol 33 (1-2) ◽

pp. 49-58 ◽

Cited By ~ 35

Author(s):

A.F.B. van der Poel ◽

S. Gravendeel ◽

H. Boer

Keyword(s):

Vicia Faba ◽

Faba Bean ◽

Protein Digestibility ◽

Tannin Content ◽

Processing Methods ◽

Vicia Faba L ◽

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

PLoS ONE ◽

10.1371/journal.pone.0203005 ◽

2018 ◽

Vol 13 (9) ◽

pp. e0203005 ◽

Cited By ~ 3

Author(s):

Dilooshi K. Weerasooriya ◽

Scott R. Bean ◽

Yohannes Nugusu ◽

Brian P. Ioerger ◽

Tesfaye T. Tesso

Keyword(s):

Food Processing ◽

Protein Digestibility ◽

Traditional Food ◽

Processing Methods ◽

Effects of Processing Methods on In-Vitro Protein Digestibility of Cookies Produced from Sesame Seed Flour Blends

Journal of Agricultural Science and Food Technology ◽

10.36630/jasft_20002 ◽

2020 ◽

Vol 6 (3) ◽

pp. 44-50

Author(s):

OM Akusu ◽

◽

DB Kiin-Kabari ◽

EM Isah

Keyword(s):

Sesame Seed ◽

Protein Digestibility ◽

Processing Methods ◽

Seed Flour ◽

Flour Blends ◽

Effect of soaking and hydrothermal processing methods on the levels of antinutrients and in vitro protein digestibility of Bauhinia purpurea L. seeds

Food Chemistry ◽

10.1016/j.foodchem.2006.07.071 ◽

2007 ◽

Vol 103 (3) ◽

pp. 968-975 ◽

Cited By ~ 44

Author(s):

K. Vijayakumari ◽

M. Pugalenthi ◽

V. Vadivel

Keyword(s):

Protein Digestibility ◽

Hydrothermal Processing ◽

Processing Methods ◽

Bauhinia Purpurea ◽

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

Plant Foods for Human Nutrition ◽

10.1007/bf01091980 ◽

1996 ◽

Vol 49 (4) ◽

pp. 307-316 ◽

Cited By ~ 80

Author(s):

U. Chitra ◽

U. Singh ◽

P. Venkateswara Rao

Keyword(s):

Dietary Fiber ◽

Phytic Acid ◽

Protein Digestibility ◽

Processing Methods ◽