Bishnoi S, Khetarpaul N
Department of Foods and Nutrition, Haryana Agricultural University, Hisar, India.
Plant Foods Hum Nutr. 1994 Jul;46(1):71-6. doi: 10.1007/BF01088463.
Protein digestibility was found to be 60.4 to 66.5 percent in raw unprocessed seeds of different pea cultivars. Protein digestibility (in vitro) was improved by the common methods of domestic processing and cooking including soaking, dehulling, ordinary cooking, pressure cooking and sprouting of legume grains. Pressure cooking had more pronounced effect on protein digestibility followed by ordinary cooking, sprouting, soaking for 18 h and (12 h) and dehulling. Pressure cooking of soaked and dehulled seeds was noticed to give most improved protein digestibility.
研究发现，不同豌豆品种的未加工生种子的蛋白质消化率为60.4%至66.5%。通过国内常见的加工和烹饪方法，包括浸泡、去皮、普通烹饪、高压烹饪和豆类发芽，可提高（体外）蛋白质消化率。高压烹饪对蛋白质消化率的影响更为显著，其次是普通烹饪、发芽、浸泡18小时和（12小时）以及去皮。经观察，浸泡和去皮种子的高压烹饪能使蛋白质消化率得到最大程度的提高。
