EFFECTS OF ROASTING ON PROTEIN-QUALITY OF CHICKPEA (CICER-ARIETINUM) AND PEANUT (ARACHIS-HYPOGAEA)

Authors
HIRA CK CHOPRA N
Citation
Ck. Hira et N. Chopra, EFFECTS OF ROASTING ON PROTEIN-QUALITY OF CHICKPEA (CICER-ARIETINUM) AND PEANUT (ARACHIS-HYPOGAEA), Journal of Food Science and Technology, 32(6), 1995, pp. 501-503
Citations number
23
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of Food Science and Technology → ACNP
ISSN journal
00221155
Volume
32
Issue
6
Year of publication
1995
Pages
501 - 503
Database
ISI
SICI code
0022-1155(1995)32:6<501:EOROPO>2.0.ZU;2-9
Abstract
Raw, and roasted chickpea as well as peanut were analyzed for proximat e principles, methionine, available lysine, and trypsin inhibitor acti vity. The results indicated that roasting decreased available lysine a nd trypsin inhibitor activity considerably, and improved true digestib ility, relative nitrogen utilization, and protein efficiency ratio val ues. Biological value of both chickpea, and peanut decreased significa ntly (P<0.05) on roasting, but the decrease in net protein utilisation was not significant.