The effect of cooking on in vitro digestibility of selected legumes

The effect of cooking on in vitro digestibility of selected legumes

The aim of this study was to investigate the effect of various cooking methods on nutritional qua­li­ty by evaluating in vitro digestibility of some selected legumes (two cultivars Pisum sativum and Glycine max). Samples were soaked in 0.2% NaHCO3 for 6 hours and then cooked by normal (20, 25, 30 an...

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Bibliographic Details
Main Authors: Ranjani Amarakoon, Stanislav Kráčmar, Ignác Hoza, Pavel Budinský
Format: Article
Language:English
Published: Mendel University Press 2009-01-01
Series:Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
Subjects:
legumes
normal cooking
pressure cooking
microwave cooking
<i>in vitro</i> protein digestibility
<i>in vitro</i> dry matter digestibility
Online Access:https://acta.mendelu.cz/57/5/0013/

Internet

https://acta.mendelu.cz/57/5/0013/

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