Effect of soaking, dehulling, and cooking methods on certain antinutrients and in vitro protein digestibility of bitter and sweet lupin seeds

Food Science and Biotechnology

Volumn 19, Issue 4, 2010, Pages 1055-1062

  Embaby, Hassan El Sayed ^a  

^a University of Suez Canal   (Egypt)

Author keywords

Antinutrient; Cooking; Lupin; Protein digestibility; Soaking

Indexed keywords

ANTINUTRIENT; ANTINUTRIENTS; COOKING METHODS; DEHULLING; IN-VITRO; LUPIN; MICROWAVE COOKING; PHYSICAL TREATMENTS; PHYTIC ACIDS; PROCESSING METHOD; PROTEIN DIGESTIBILITY; SOAKING; TRYPSIN INHIBITOR ACTIVITY;

PROTEINS;

SEED;

EID: 79952148276     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-010-0148-1     Document Type: Article

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