Article
Biological utilization of vegetable peas: effect of cooking and varietal differences.
Plant foods for human nutrition (Dordrecht, Netherlands) - 1 Jun 1994
Saharan K, Khetarpaul N
Abstract excerpt
The flour of raw as well as cooked vegetable pea cultivars (Arkal and Bonneville) was used for biological evaluation of their protein quality. Cooking did not have a significant influence on the food intake. There were some differences in the food as well as protein intake and gain in body weights of rats when fed uncooked or cooked pea flour diets. Varietal differences did not seem to influence on apparent...
Topics
- Animals
- Biological Availability
- Cooking
- Digestion
- Genetic Variation
- Kidney
- Liver
- Male
- Nitrogen
- Organ Size
- Pisum sativum
- Plant Proteins, Dietary