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

2009 ◽  
Vol 3 (5) ◽  
pp. 778-782 ◽  
Author(s):  
John N. Kinyuru ◽  
Glaston M. Kenji ◽  
Simon M. Njoroge ◽  
Monicah Ayieko
Keyword(s):  
Protein Digestibility ◽  
In Vitro Protein Digestibility ◽  
Processing Methods ◽  
Vitamin Content ◽  
Vitro Protein

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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