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

2007 ◽  
Vol 103 (3) ◽  
pp. 968-975 ◽  
Author(s):  
K. Vijayakumari ◽  
M. Pugalenthi ◽  
V. Vadivel
Keyword(s):  
Protein Digestibility ◽  
In Vitro Protein Digestibility ◽  
Hydrothermal Processing ◽  
Processing Methods ◽  
Bauhinia Purpurea ◽  
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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