Claim · model-written summary
The germination 96 h plus autoclaving combination improved in vitro protein digestibility of cowpea seeds.
- Taxon
- Vigna unguiculata subsp. unguiculata
Vigna unguiculata subsp. unguiculatae0 - Treatment
- germination 96 h + autoclavinge5
- Outcome
- in vitro protein digestibilitye5
- Direction
- improvede5
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The effects of hydration, cooking, autoclaving, germination and their combination on the reduction/elimination of antinutrients and the improvement of in vitro protein digestibility of the tribal pulse, Vigna unguiculata subsp. unguiculata were investigated”
e5“The combination process (germination 96 h + autoclaving) improved the in vitro protein digestibility”
Title
V. Kalpanadevi; V.R. Mohan LWT 2012. doi:10.1016/j.lwt.2012.09.030
Other claims from this paper (8)
- Intervention effect Cooking and autoclaving of presoaked cowpea seeds reduced total free phenolics, tannins and phytic acid.
- Intervention effect Cooking and autoclaving of presoaked cowpea seeds reduced hydrogen cyanide, trypsin inhibitors and oligosaccharides.
- Intervention effect Germination (96 h) reduced total free phenolics, tannins and hydrogen cyanide in cowpea seeds.
- Intervention effect Germination (96 h) reduced phytic acid in cowpea seeds.
- Intervention effect Hydration and germination were less effective than the combined processes in reducing l-Dopa and trypsin inhibitor activity of cowpea seeds.
- Intervention effect Germination followed by autoclaving completely eliminated total free phenolics, tannins and hydrogen cyanide in cowpea seeds.
- Intervention effect Germination followed by autoclaving completely eliminated phytic acid, trypsin inhibitor and oligosaccharides in cowpea seeds.
- Intervention effect Germination followed by autoclaving completely eliminated phytohaemagglutinating activity in cowpea seeds.