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Protein digestability of vegetables and field peas (Pisum sativum)

Varietal differences and effect of domestic processing and cooking methods

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Abstract

Protein digestibility was found to be 60.4 to 66.5 percent in raw unprocessed seeds of different pea cultivars. Protein digestibility (in vitro) was improved by the common methods of domestic processing and cooking including soaking, dehulling, ordinary cooking, pressure cooking and sprouting of legume grains. Pressure cooking had more pronounced effect on protein digestibility followed by ordinary cooking, sprouting, soaking for 18 h and (12 h) and dehulling. Pressure cooking of soaked and dehulled seeds was noticed to give most improved protein digestibility.

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Correspondence to Neellam Khetarpaul.

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Bishnoi, S., Khetarpaul, N. Protein digestability of vegetables and field peas (Pisum sativum). Plant Food Hum Nutr 46, 71–76 (1994). https://doi.org/10.1007/BF01088463

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Key words

  • Cooking methods
  • Domestic processing
  • Field peas
  • Protein digestibility