Supplementation of pearl millet flour with soybean protein: Effect of cooking on in vitro protein digestibility and essential Amino Acids composition

International Journal of Food Science and Technology

Volumn 45, Issue 4, 2010, Pages 740-744

  Ali, Maha A M ^a   El Tinay, Abdullahi H ^a   Mallasy, Limya O ^b   Yagoub, Abu ElGasim A ^a  

^a UNIVERSITY OF KHARTOUM   (Sudan)

^b Umdurman Islamic University   (Sudan)

Author keywords

Cooking; Essential amino acids; In vitro protein digestibility; Millet; Soybean; Supplementation

Indexed keywords

ESSENTIAL AMINO ACIDS; IN VITRO PROTEIN DIGESTIBILITY; MILLET; SOYBEAN; SUPPLEMENTATION;

AGRICULTURAL PRODUCTS; AMINO ACIDS;

PROTEINS;

GLYCINE MAX; PENNISETUM GLAUCUM;

EID: 77955596286     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02187.x     Document Type: Article

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