Effect of high-temperature, short-time cooking conditions on in vitro protein digestibility, enzyme inhibitor activity and amino acid profile of selected legume grains

African yam beans (Sphenostylis stenocarpa), Bambara groundnut (Vigna subterranean) and Pigeon pea (Cajanus cajan) flours were extruded in a single screw extruder at two extrusion temperatures; 100 °C and 140 °C, and the effect of extrusion cooking temperature on the chemical composition; crude prot...

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Detalles Bibliográficos
Autores principales: Adeleye, Oluwafunmilayo O., Awodiran, Seun T., Ajayi, Atinuke O., Ogunmoyela, Toluwalope F.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7662876/
https://www.ncbi.nlm.nih.gov/pubmed/33225089
http://dx.doi.org/10.1016/j.heliyon.2020.e05419

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7662876/
https://www.ncbi.nlm.nih.gov/pubmed/33225089
http://dx.doi.org/10.1016/j.heliyon.2020.e05419

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