Impact of cowpea addition on the Protein Digestibility Corrected Amino Acid Score and other protein quality parameters of traditional African foods made from non-tannin and tannin sorghum

Food Chemistry

Volumn 124, Issue 3, 2011, Pages 775-780

  Anyango, Joseph O ^a   de Kock, Henriëtte L ^a   Taylor, John R N ^a  

^a UNIVERSITY OF PRETORIA   (South Africa)

Author keywords

Cowpea; Lysine score; Protein Digestibility Corrected Amino Acid Score (PDCAAS); Protein quality; Sorghum; Tannins; Traditional African foods

Indexed keywords

COWPEA; LYSINE SCORE; PROTEIN DIGESTIBILITY CORRECTED AMINO ACID SCORE (PDCAAS); PROTEIN QUALITY; SORGHUM; TANNINS; TRADITIONAL AFRICAN FOODS;

AMINO ACIDS;

PROTEINS;

LYSINE; TANNIN DERIVATIVE;

AFRICA; AMINO ACID ANALYSIS; ARTICLE; COWPEA; CULTIVAR; FOOD; IN VITRO STUDY; NONHUMAN; PROTEIN CONTENT; PROTEIN MALNUTRITION; PROTEIN QUALITY; SORGHUM;

SORGHUM BICOLOR; VIGNA UNGUICULATA;

EID: 77956620295     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.06.094     Document Type: Article

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