Ontology highlight
ABSTRACT:
SUBMITTER: Drulyte D
PROVIDER: S-EPMC6616939 | biostudies-literature | 2019 Jun
REPOSITORIES: biostudies-literature
Drulyte Donata D Orlien Vibeke V
Foods (Basel, Switzerland) 20190624 6
The domestic processing methods, soaking, cooking (traditional, microwave, pressure), and baking and the industrial processing, autoclaving, baking, and extrusion are used to improve consumption of legumes. The growing awareness of both health and sustainability turns the focus on protein (bio)availability. This paper reports the effect of these processing methods on the legume protein digestibility. Overall, the protein digestibility increases after processing by the different methods. However, ...[more]