Impact of Processing on the Protein Quality of Pinto Bean (Phaseolus vulgaris) and Buckwheat (Fagopyrum esculentum Moench) Flours and Blends, As Determined by in Vitro and in Vivo Methodologies

Journal of Agricultural and Food Chemistry

Volumn 65, Issue 19, 2017, Pages 3919-3925

  Nosworthy, Matthew G ^a   Franczyk, Adam ^a   Zimoch Korzycka, Anna ^b   Appah, Paulyn ^c   Utioh, Alphonsus ^c   Neufeld, Jason ^a   House, J D ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

^b WROC AW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES   (Poland)

^c Food Development Centre   (Canada)

^d UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Fagopyrum esculentum Moench; in vitro protein digestibility; Phaseolus vulgaris; protein digestibility corrected amino acid score; protein efficiency ratio

Indexed keywords

AMINO ACIDS; BIOASSAY; BLENDING; CROPS; EFFICIENCY; EXTRUSION;

FAGOPYRUM; IN-VITRO; PHASEOLUS VULGARIS; PROTEIN DIGESTIBILITY-CORRECTED AMINO ACID SCORES; PROTEIN EFFICIENCY RATIO;

PROTEINS;

PLANT PROTEIN; PROTEIN INTAKE;

ANALYSIS; CHEMISTRY; DIGESTION; EVALUATION STUDY; FAGOPYRUM; FLOUR; FOOD HANDLING; PHASEOLUS; PROCEDURES; PROTEIN INTAKE; QUALITY CONTROL;

DIETARY PROTEINS; DIGESTION; FAGOPYRUM; FLOUR; FOOD HANDLING; PHASEOLUS; PLANT PROTEINS; QUALITY CONTROL;

EID: 85019922892     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.7b00697     Document Type: Article

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