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Effect of some antinutritional factors on the in vitro protein digestibility of fababean and pea


Proceedings of the 6th International Congress of Food Science and Technology 3: 57-58
Effect of some antinutritional factors on the in vitro protein digestibility of fababean and pea
Condensed tannins, trypsin inhibitors, phytate, dietary fibre and lignin, and in vitro protein digestibility were determined in samples of flours from Vicia faba and Pisum spp., and in their air-classified protein concentrates. Trypsin inhibitors and phytates were concentrated with proteins, while air-classification removed tannins and fibre components.


Accession: 001189681



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