Amino Acid Digestibility of Extruded Chickpea and Yellow Pea Protein is High and Comparable in Moderately Stunted South Indian Children with Use of a Dual Stable Isotope Tracer Method

Kurpad, Anura V ; Keen, Carl L ; Preston, Thomas ; Sheshshayee, M S ; Allen, Lindsay H ; Holt, Roberta R ; Dharmar, Madan ; Varkey, Aneesia ; Devi, Sarita (2020) Amino Acid Digestibility of Extruded Chickpea and Yellow Pea Protein is High and Comparable in Moderately Stunted South Indian Children with Use of a Dual Stable Isotope Tracer Method The Journal of Nutrition, 150 (5). pp. 1178-1185. ISSN 0022-3166

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Official URL: http://doi.org/10.1093/jn/nxaa004

Related URL: http://dx.doi.org/10.1093/jn/nxaa004

Abstract

Legumes are an excellent plant source of the limiting indispensable amino acid (IAA) lysine in vegetarian, cereal-based diets. However, their digestibility is poor largely because of their antiprotease content. Extrusion can enhance digestibility by inactivating trypsin inhibitors and thus potentially improve the protein quality of legumes.

Item Type:	Article
Source:	Copyright of this article belongs to Oxford University Press
Keywords:	protein, digestibility, extrusion, legume, stable isotope
ID Code:	126026
Deposited On:	13 Oct 2022 04:52
Last Modified:	13 Oct 2022 04:52

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