Effects of condensed tannins on the in vitro protein digestibility of cowpea [Vigna unguiculata (L.) Walp.]

Antonio C. Laurena;  Van Den Truong; Evelyn Mae T. Mendoza

doi:10.1021/jf00125a025

Effects of condensed tannins on the in vitro protein digestibility of cowpea [Vigna unguiculata (L.) Walp.]

Journal of Agricultural and Food Chemistry ◽

10.1021/jf00125a025 ◽

1984 ◽

Vol 32 (5) ◽

pp. 1045-1048 ◽

Cited By ~ 40

Author(s):

Antonio C. Laurena ◽

Van Den Truong ◽

Evelyn Mae T. Mendoza

Keyword(s):

Vigna Unguiculata ◽

Condensed Tannins ◽

Protein Digestibility ◽

In Vitro Protein Digestibility ◽

Vitro Protein

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Effects of heat on the removal of polyphenols and in vitro protein digestibility of cowpea (Vigna unguiculata (L.) Walp.)

Qualitas Plantarum ◽

10.1007/bf01092054 ◽

1987 ◽

Vol 37 (2) ◽

pp. 183-192 ◽

Cited By ~ 14

Author(s):

Antonio C. Laurena ◽

Virgilio V. Garcia ◽

Evelyn Mae ◽

T. Mendoza

Keyword(s):

Vigna Unguiculata ◽

Protein Digestibility ◽

In Vitro Protein Digestibility ◽

Vitro Protein

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Effect of processing on antinutrients and in vitro protein digestibility of the underutilized legume, Vigna unguiculata (L.) Walp subsp. unguiculata

LWT ◽

10.1016/j.lwt.2012.09.030 ◽

2013 ◽

Vol 51 (2) ◽

pp. 455-461 ◽

Cited By ~ 29

Author(s):

V. Kalpanadevi ◽

V.R. Mohan

Keyword(s):

Vigna Unguiculata ◽

Protein Digestibility ◽

In Vitro Protein Digestibility ◽

Underutilized Legume ◽

Vitro Protein

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Effect of Storage Conditions and Chemical Treatments on Firmness, in Vitro Protein Digestibility, Condensed Tannins, Phytic Acid and Divalent Cations of Cooked Black Beans (Phaseolus vulgaris)

Journal of Food Science ◽

10.1111/j.1365-2621.1986.tb11214.x ◽

1986 ◽

Vol 51 (4) ◽

pp. 982-987 ◽

Cited By ~ 50

Author(s):

C. A. SIEVWRIGHT ◽

W. F. SHIPE

Keyword(s):

Phaseolus Vulgaris ◽

Condensed Tannins ◽

Divalent Cations ◽

Protein Digestibility ◽

Storage Conditions ◽

In Vitro Protein Digestibility ◽

Black Beans ◽

Chemical Treatments ◽

Vitro Protein

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Effect of process method on the energy and protein content, antinutritional factors and in-vitro protein digestibility of cowpea milk (Vigna unguiculata)

Food Chemistry ◽

10.1016/0308-8146(91)90027-l ◽

1991 ◽

Vol 42 (2) ◽

pp. 129-134 ◽

Cited By ~ 3

Author(s):

I.O. Akinyele

Keyword(s):

Protein Content ◽

Vigna Unguiculata ◽

Protein Digestibility ◽

Antinutritional Factors ◽

In Vitro Protein Digestibility ◽

Vitro Protein ◽

Process Method

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Effect of condensed tannins on the in vitro protein digestibility of mungbean (Vigna radiata (L.) Wilczek)

Journal of Agricultural and Food Chemistry ◽

10.1021/jf00066a033 ◽

1985 ◽

Vol 33 (6) ◽

pp. 1157-1159 ◽

Cited By ~ 17

Author(s):

Charlene F. Barroga ◽

Antonio C. Laurena ◽

Evelyn Mae T. Mendoza

Keyword(s):

Vigna Radiata ◽

Condensed Tannins ◽

Protein Digestibility ◽

In Vitro Protein Digestibility ◽

Vitro Protein

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Hydrolysis of peanut (Arachis hypogea L) protein concentrate by fungal crude protease extract: effect on structural, functional and in-vitro protein digestibility

Journal of Food Science and Technology ◽

10.1007/s13197-021-05225-y ◽

2021 ◽

Author(s):

Deep Narayan Yadav ◽

Nisar Ahmad Mir ◽

Ritika Wadhwa ◽

Surya Tushir ◽

Swati Sethi ◽

...

Keyword(s):

Protein Digestibility ◽

Protein Concentrate ◽

In Vitro Protein Digestibility ◽

L Protein ◽

Arachis Hypogea ◽

Hydrolysis Of ◽

Vitro Protein

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In vitro protein digestibility of enzymatically pre-treated cocoa bean powder using commercial protease

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/828/1/012024 ◽

2021 ◽

Vol 828 (1) ◽

pp. 012024

Author(s):

W Haliza ◽

E Y Purwani ◽

D Fardiaz ◽

M T Suhartono

Keyword(s):

Protein Digestibility ◽

Cocoa Bean ◽

In Vitro Protein Digestibility ◽

Vitro Protein

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Effect of partial substitution of soybean flour with cricket flour on the nutritional composition, in vitro-protein digestibility and functional properties of complementary porridge flour

International Journal of Tropical Insect Science ◽

10.1007/s42690-021-00629-x ◽

2021 ◽

Author(s):

Danstone Ochieng Aboge ◽

Mary Akinyi Orinda ◽

Silvenus Ochieng Konyole

Keyword(s):

Functional Properties ◽

Protein Digestibility ◽

Nutritional Composition ◽

Partial Substitution ◽

In Vitro Protein Digestibility ◽

Soybean Flour ◽

Vitro Protein

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Genetic elimination of lipoxygenase‐2 improves sprouting and tocopherols, and removal of Kunitz trypsin inhibitor enhances in vitro protein digestibility in soybean ( Glycine max )

Plant Breeding ◽

10.1111/pbr.12998 ◽

2022 ◽

Author(s):

Vineet Kumar ◽

Anita Rani ◽

Trupti Tayalkar ◽

Priyamvada Jha ◽

Priyanka Mittal ◽

...

Keyword(s):

Glycine Max ◽

Trypsin Inhibitor ◽

Protein Digestibility ◽

In Vitro Protein Digestibility ◽

Kunitz Trypsin Inhibitor ◽

Vitro Protein

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Impact of germination on structural, functional properties and in vitro protein digestibility of sesame (Sesamum indicum L.) protein

LWT ◽

10.1016/j.lwt.2021.112651 ◽

2021 ◽

pp. 112651

Author(s):

Yan Di ◽

Xiang Li ◽

Xiaowen Chang ◽

Ruijuan Gu ◽

Xiang Duan ◽

...

Keyword(s):

Functional Properties ◽

Protein Digestibility ◽

Sesamum Indicum ◽

In Vitro Protein Digestibility ◽

L Protein ◽

Vitro Protein

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