Food & functionVicia fabaTrypsin InhibitorsPlant ProteinsDigestionCooking
Effects of dehulling and boiling on protein digestibility in faba beans with high and low trypsin inhibitor activity.
Tianzhen Xiao, Patrícia Duque-Estrada, Mads Emil Larsen, Iben Lykke Petersen, Poul Erik Jensen, Lotte Bach Larsen, Nina Aagaard Poulsen
Published: 202610.1039/d5fo03653d
Abstract
This study investigated how dehulling and boiling affect the in vitro protein digestibility (IVPD) of faba beans with either high (Fuego) or low (Granit) trypsin inhibitor activity (TIA), using the INFOGEST protocol. The results showed that dehulling…
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