Effect of Processing on Protein Digestibility of Cowpea GC3

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Authors

  • Rekha Sinha
     Birsa Agricultural University, Kanke, Ranchi - 834006 ,IN
  • Asha Kawatra
     Department of Foods and Nutrition, I.C. College of Home Science CCS, HAU, Hisar - 125004 ,IN
  • Salil Sehgal
     Department of Foods and Nutrition, I.C. College of Home Science CCS, HAU, Hisar - 125004 ,IN

Abstract

Legumes, rich and less expensive sources of protein are an important component of the diets of Indian population. Legumes are processed and cooked by a variety of methods based on tradition and taste preferences. Low digestibility of the seed protein is one of the main drawbacks limiting the nutritional quality of food legumes. Since protein digestibility of legume grain is affected by the content of anti nutritional factors, the various processing and cooking methods affecting the levels of anti nutritional factors will influence the protein digestibility of the legume grains.

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Published

2005-04-01

How to Cite

Sinha, R., Kawatra, A., & Sehgal, S. (2005). Effect of Processing on Protein Digestibility of Cowpea GC<sub>3</sub>. The Indian Journal of Nutrition and Dietetics, 42(4), 159–164. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/6441

Issue

Volume 42, Issue 4, April 2005

Section

Original Articles

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