Effect of cooking on anti-nutritional factors and in vitro protein digestibility (IVPD) of faba bean grown with different nutritional regimes

被引：22

作者：

Elsheikh, EAE ^{[1
]}

Fadul, IA ^{[1
]}

El Tinay, AH ^{[1
]}

机构：

[1] Fac Agr, Dept Biochem & Soil Sci, Shambat, Sudan

来源：

FOOD CHEMISTRY | 2000年 / 68卷 / 02期

关键词：

D O I：

10.1016/S0308-8146(99)00153-3

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A field experiment was carried out to study the effect of cooking on IVPD and anti-nutritional factors of mycorrhizal-inoculated, phosphorus- and sulphur- fertilized faba bean plants. The results indicated that cooking significantly increased protein digestibility for the control and all treated samples. The increased IVPD was a consequence of significant reduction in antinutritional factors (tannins and phytic acid). (C) 1999 Published by Elsevier Science Ltd. All rights reserved.

引用

页码：211 / 212

页数：2

共 10 条

[1]

*AOAC, 1984, OFF METH AN

[2] EFFECT OF NITROGEN-FIXATION, NITROGEN-FERTILIZATION AND VIRAL-INFECTION ON YIELD, TANNIN AND PROTEIN CONTENTS AND IN-VITRO PROTEIN DIGESTIBILITY OF FABA BEAN [J].