EFFECT OF EXTRUSION VARIABLES ON AMINO ACIDS, AVAILABLE LYSINE AND IN VITRO PROTEIN DIGESTIBILITY OF THE EXTRUDATES FROM PINTO BEAN (PHASEOLUS VULGARIS).
 
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Pol. J. Food Nutr. Sci. 2002;52(1):39–43
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ABSTRACT
Effect of extrusion variables (temperature and moisture content) on amino acids, available lysine and in vitro protein digestibility of the extrudates from pinto bean were studied. Chemical score (Cs) and essential amino acids (EAAI) indices were calculated on the basis of the amino acids composition of egg protein according to FAO/WHO. No significant changes in most amino acids were found between raw and extruded samples, except cystine and tryptophan. Their contents lowered significantly (p
ISSN:1230-0322