Jood S, Chauhan B M, Kapoor A C
Department of Foods & Nutrition, Haryana Agricultural University, Hisar, India.
Plant Foods Hum Nutr. 1989 Jun;39(2):149-54. doi: 10.1007/BF01091894.
Protein digestibility (in vitro) of grains of chickpea (Cicer arietinum) and blackgram (Vigna mungo) cultivars varied from 48 to 53% and 52 to 58%, respectively. Soaking, cooking (both of unsoaked and soaked seeds), autoclaving and sprouting improved significantly the protein digestibility of all the cultivars of chickpea and blackgram. Autoclaving was found to be most effective followed by cooking and sprouting; cooking of sprouts had only marginal effect. Protein digestibility was higher when soaked instead of unsoaked grains were cooked.
鹰嘴豆（Cicer arietinum）和黑吉豆（Vigna mungo）品种籽粒的蛋白质体外消化率分别在48%至53%和52%至58%之间。浸泡、烹饪（未浸泡和浸泡过的种子）、高压灭菌和发芽显著提高了鹰嘴豆和黑吉豆所有品种的蛋白质消化率。结果发现高压灭菌最为有效，其次是烹饪和发芽；发芽种子的烹饪效果甚微。浸泡后烹饪的蛋白质消化率高于未浸泡谷物烹饪后的蛋白质消化率。
