Protein quality of artichoke and artiichoke by-product as affected by heattreatment and dietary fiber.

Blanched (95 degrees C, 5 min), autoclaved (100 degrees C, 5 min) artichoke hearts and their by-product (external leaves and distal portion of stem) w ere analysed for amino acid composition, "in-vitro" protein digestibility ( DIVP), and dietary fiber. Amino acid score of the three samples was in a go od agreement with FAO/WHO recommendations including sulphur amino acids. Di etary fiber content was high in all samples, decreasing in autoclaved artic hokes that might be relate with the improvement of DIVP. By-product was con sider a potential food source because it showed a good amino acid profile a nd the highest levels of DIVP (76.4%), bur fibrouness was also too high (51 .6%).