Article
Variability in phytic acid content and protein digestibility of grain legumes.
Plant foods for human nutrition (Dordrecht, Netherlands) - 1 Feb 1995
Chitra U, Vimala V, Singh U, Geervani P
Abstract excerpt
Several genotypes, number given within parenthesis, of chickpea, pigeonpea, urd bean, mung bean and soybean, differing in seed characteristics were analyzed for phytic acid, in vitro protein digestibility (IVPD), protein, total phosphorus, and seed size. Phytic acid contents and IVPD values diffe...
Topics
- Dietary Proteins
- Digestion
- Edible Grain
- Fabaceae
- Genotype
- India
- Nutritive Value
- Phosphorus
- Phytic Acid
- Plant Proteins
- Plants, Medicinal
- Seeds