scholarly journals Impact of germination on structural, functional properties and in vitro protein digestibility of sesame (Sesamum indicum L.) protein

LWT ◽  
2021 ◽  
pp. 112651
Author(s):  
Yan Di ◽  
Xiang Li ◽  
Xiaowen Chang ◽  
Ruijuan Gu ◽  
Xiang Duan ◽  
...  
Keyword(s):  
Functional Properties ◽  
Protein Digestibility ◽  
Sesamum Indicum ◽  
In Vitro Protein Digestibility ◽  
L Protein ◽  
Vitro Protein

Effects of heat on the removal of polyphenols and in vitro protein digestibility of cowpea (Vigna unguiculata (L.) Walp.)

1987 ◽  
Vol 37 (2) ◽  
pp. 183-192 ◽  
Author(s):  
Antonio C. Laurena ◽  
Virgilio V. Garcia ◽  
Evelyn Mae ◽  
T. Mendoza
Keyword(s):  
Vigna Unguiculata ◽  
Protein Digestibility ◽  
In Vitro Protein Digestibility ◽  
Vitro Protein

In-Vitro protein digestibility, physico-chemical properties and nutritional quality of sorghum-green gram cookies supplemented with mango powder

2021 ◽  
pp. 39
Author(s):  
Keyword(s):  
Nutritional Quality ◽  
Chemical Properties ◽  
Protein Digestibility ◽  
Vital Role ◽  
Green Gram ◽  
In Vitro Protein Digestibility ◽  
Physico Chemical ◽  
Thiamine Content ◽  
Vitro Protein

Ready to Eat (RTE) sorghum cookies were prepared by incorporating green gram flour at 10%, 20%, 30%, dried mango powder at 10% and evaluated for their physico-chemical and nutritional properties. Protein, fat, fiber and ash increased with increase in green gram flour substitution as carbohydrate content decreased significantly. Significant differences (p ≤ 0.05) in protein content were seen in cookies ranging from 9.52% to 13.60%. Fiber increased significantly from 9.40% to 10.90%. In vitro protein digestibility ranged from 67.75 ± 0.01% to 90.05 ± 0.10 %. Vitamins analysed increased with addition of green gram flour. Thiamine content ranged from 0.22±0.02 to 0.61±0.02 mg/100g, riboflavin from 0.09±0.00 to 1.39±0.04 mg/100g and ascorbic acid from 13.87±0.79 to 19.31±0.94 mg/100g. Value addition of under-utilized crops like sorghum and green grams can play a vital role in development of high nutritional quality RTE products.

scholarly journals Structural prope rties, functional evaluation, and in vitro protein digestibility of black and yellow quinoa (Chenopodium petiolare) protein isolates

2019 ◽  
Vol 17 (1) ◽  
pp. 864-872
Author(s):  
Aidee I. Sánchez-Reséndiz ◽  
Anayansi Escalante-Aburto ◽  
Vidalina Andía-Ayme ◽  
Cristina Chuck-Hernández
Keyword(s):  
Protein Digestibility ◽  
Functional Evaluation ◽  
In Vitro Protein Digestibility ◽  
Protein Isolates ◽  
Vitro Protein
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