Title: Influence of bark extraction of protein digestibility of red beans and soybeans using the in vitro method.
Abstract: Proteins are complex organic compounds, essential to animal and human bodies, whose main function in the diet is to supply the body’s essential amino acids in adequate quantities for synthesis and maintenance of body tissues. The determination of protein digestibility of a food is an important factor to estimate its quality and the in vitro method is quick and easy. The low digestibility of grains is due to antinutritional factors that reduce the activity of digestive enzymes. The aim of this study was to determine the in vitro digestibility of protein from soybeans and beans, whole and without bark thereby determining if it interferes with digestibility. It was found that peeling the beans interfere in the in vitro digestibility
Publication Year: 2010
Publication Date: 2010-01-01
Language: en
Type: article
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