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(1957)
Protein requirements. FAO nutritional studies No 16
- Publisher
- Springer Journals
- Copyright
- Copyright
- Subject
- Chemistry; Food Science; Chemistry/Food Science, general; Nutrition; Ecology; Plant Physiology
- ISSN
- 0921-9668
- eISSN
- 1573-9104
- DOI
- 10.1007/BF01091783
- Publisher site
- See Article on Publisher Site
Abstract
Raw and cooked samples of cultivars ofLens esculenta (Lentils),Pisum sativum (peas),Phaseolus vulgaris (beans),Phaseolus aureus (navy beans)Cicer arietnum (gram), andLathyrus sativus (dhal) as well as precooked commercial products were analysed for amino acids, trypsin inhibitor activity and in vitro protein digestibility. Of the fifteen samples used in the study one lentil sample, one pea sample, two gram samples and one sample of khesari dhal were from Bangladesh, one gram sample was from Sri Lanka. The other samples were obtained either in shops in Norway or from an industrial firm. The latter were also obtained precooked and dried. The two samples obtained in shops were used with hull and dehulled.
Journal
Plant Foods for Human Nutrition – Springer Journals
Published: Jan 19, 2005