Effect of Processing on the In Vitro and In Vivo Protein Quality of Beans (Phaseolus vulgaris and Vicia Faba)

In this work, the protein quality of different bean types after undergoing the preparatory methods of baking, cooking and extrusion was assayed. Protein quality was assessed using a rodent bioassay to evaluate growth and protein digestibility while amino acid composition was determined via HPLC. In...

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Detalles Bibliográficos
Autores principales: Nosworthy, Matthew G., Medina, Gerardo, Franczyk, Adam J., Neufeld, Jason, Appah, Paulyn, Utioh, Alphonsus, Frohlich, Peter, House, James D.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6024599/
https://www.ncbi.nlm.nih.gov/pubmed/29799474
http://dx.doi.org/10.3390/nu10060671

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6024599/
https://www.ncbi.nlm.nih.gov/pubmed/29799474
http://dx.doi.org/10.3390/nu10060671

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