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Amino acid composition, relative nutritive value and in vitro protein digestibility of several Philippine indigenous legumes
- Source :
- Plant Foods for Human Nutrition. 41:59-68
- Publication Year :
- 1991
- Publisher :
- Springer Science and Business Media LLC, 1991.
-
Abstract
- This study demonstrates variability in amino acid composition among accessions of several Philippine indigenous legumes. Moreover, two accessions of D. lablab were identified to have high level of methionine (greater than 2%). Methionine was identified as the first limiting amino acid with leucine, and threonine as the second limiting amino acids for most legumes studies. The IVPDs of the legumes under study ranged from greater than 70 to 79%. Raw mature seeds had relatively low RNVs of 11 to 68% which increased to 68 to 94% and 51 to 89% after boiling and roasting, respectively.
- Subjects :
- Hot Temperature
Philippines
chemistry.chemical_compound
Botany
Protease Inhibitors
Food science
Amino Acids
Threonine
Plant Proteins
Roasting
chemistry.chemical_classification
Plants, Medicinal
Methionine
biology
Clitoria ternatea
Plant physiology
Fabaceae
biology.organism_classification
Amino acid
chemistry
Chemistry (miscellaneous)
Digestion
Leucine
Nutritive Value
Tannins
Mucuna pruriens
Food Science
Subjects
Details
- ISSN :
- 15739104 and 09219668
- Volume :
- 41
- Database :
- OpenAIRE
- Journal :
- Plant Foods for Human Nutrition
- Accession number :
- edsair.doi.dedup.....14b2e1c6672c5be9ac505d4a2f9c8e24