In vitro protein digestibility of lathyrus pea (Lathyrus sativus), lentil (Lens culinaris), and chickpea (Cicer arietinum)

International Journal of Food Science & TechnologyVolume 37, Issue 1 p. 97-99 In vitro protein digestibility of lathyrus pea (Lathyrus sativus), lentil (Lens culinaris), and chickpea (Cicer arietinum) M. A. Monsoor, Corresponding Author M. A. Monsoor Department of Food Science, University of Arkansas, 2650 N Young Ave., Fayetteville, AR 72704, USA,*Correspondent: Fax: 501 575 6936; e-mail: [email protected]Search for more papers by this authorH. K. M. Yusuf, H. K. M. Yusuf Department of Biochemistry, University of Dhaka, Dhaka 1000, BangladeshSearch for more papers by this author M. A. Monsoor, Corresponding Author M. A. Monsoor Department of Food Science, University of Arkansas, 2650 N Young Ave., Fayetteville, AR 72704, USA,*Correspondent: Fax: 501 575 6936; e-mail: [email protected]Search for more papers by this authorH. K. M. Yusuf, H. K. M. Yusuf Department of Biochemistry, University of Dhaka, Dhaka 1000, BangladeshSearch for more papers by this author First published: 24 January 2002 https://doi.org/10.1046/j.1365-2621.2002.00539.xCitations: 41Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL References 1 AOAC (1990). Official Methods of Analysis, Vol. 1, 15th edn. Pp. 342. Arlington, VA, USA: Association of Official Analytical Chemists. 2 Aparna, K., Khatoon, N., Prakash, J. (2000). Cooking quality and in vitro digestibility of legumes cooked in different media. Journal of Food Science and Technology, 37, 169– 173. 3 BBS (1999). Year Book of Agricultural Statistics. Pp. 302–303. Dhaka, Bangladesh: Bangladesh Bureau of Statistics. 4 Bodwell, C.E., Satterlee, L.D., Hackler, L.R. (1980). Protein digestibility of the same protein preparations by human and rat assays and by in vitro enzymatic digestion methods . American Journal of Clinical Nutrition, 33, 677– 686. 5 Khokar, S. & Chanhan, B.M. (1986). Effect of domestic processing and cooking on in vitro protein digestibility of north bean. Journal of Food Science, 51, 1083– 1085. 6 Marquez, M.C., Fernandez, V., Alonso, R. (1998). Effect of dry heat on the in vitro digestibility and trypsin inhibitor activity of chickpea flour. International Journal of Food Science & Technology, 33, 527– 532. 7 Monsoor, M.A. (1993). Some biochemical and nutritional studies on lathyrus protein concentrate. Master Thesis. Dhaka: Department of Biochemistry, University of Dhaka. 8 Shinde, G.B. & Chakrabarti, C.H. (1980). Effect of methionine supplementation on the biological value, digestibility coefficient and net protein utilization of lentil protein (Lens esculenta) in male albino rate. Indian Journal of Nutrition and Dietetics, 17, 205– 210. 9 Solanki, I.S., Kapoor, A.C., Singh, U. (1999). Nutritional parameters and yield evaluation of newly developed genotypes of lentil (Lens culinaris Medik.). Plant Food for Human Nutrition, 54, 79– 87. 10 Walter, R.A. & Marck, A.S. (1964). A pepsin pancreatin digest index of protein quality evaluation. Journal of Nutrition, 83, 257– 261. 11 Wang, X., Warkentin, T.D., Briggs, C.J., Oomah, B.D., Campbell, C.G., Wood, S. (1998). Trypsin inhibitor activity in field pea (Psium sativum L.) and grass pea (Lathyrus sativus L.). Journal of Agricultural and Food Chemistry, 46, 2620– 2623. Citing Literature Volume37, Issue1January 2002Pages 97-99 ReferencesRelatedInformation