Relationship of tannin levels and trypsin inhibitor activity with the in vitro protein digestibilities of raw and heat-treated winged bean (Phosphocarpus tetragonolobus)

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Relationship of tannin levels and trypsin inhibitor activity with the in vitro protein digestibilities of raw and heat-treated winged bean (Phosphocarpus tetragonolobus)

Three varieties of winged bean were heat processed in five different ways to determine the relationship among in vitro protein digestibility (IVPD), trypsin inhibitor activity (TIA), and assayable tannin. The IVPD of raw winged bean ranged from 68.8 to 72.9%. Heat treatments increased the IVPD to 76...

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Bibliographic Details
Main Authors:	Tan, Nget Hong, Wong, Kai Choo, De Lumen, Benito O.
Format:	Article
Published:	American Chemical Society 1984
Online Access:	http://psasir.upm.edu.my/id/eprint/112382/

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