EFFECT OF HEAT PROCESSING ON AMINO ACIDS, TOTAL SOLUBLES AND DIGESTIBILITY OF PEANUT PROTEIN
MANSOUR, S., ABDEL-FATTAH, O., KASSEM, A., MOHAMED, E. (1995). EFFECT OF HEAT PROCESSING ON AMINO ACIDS, TOTAL SOLUBLES AND DIGESTIBILITY OF PEANUT PROTEIN. EKB Journal Management System, 73(3), 785-794. doi: 10.21608/ejar.1995.442179
SAEED M. MANSOUR; OSAMA ABDEL-FATTAH; AHMED M. KASSEM; EID A. MOHAMED. "EFFECT OF HEAT PROCESSING ON AMINO ACIDS, TOTAL SOLUBLES AND DIGESTIBILITY OF PEANUT PROTEIN". EKB Journal Management System, 73, 3, 1995, 785-794. doi: 10.21608/ejar.1995.442179
MANSOUR, S., ABDEL-FATTAH, O., KASSEM, A., MOHAMED, E. (1995). 'EFFECT OF HEAT PROCESSING ON AMINO ACIDS, TOTAL SOLUBLES AND DIGESTIBILITY OF PEANUT PROTEIN', EKB Journal Management System, 73(3), pp. 785-794. doi: 10.21608/ejar.1995.442179
MANSOUR, S., ABDEL-FATTAH, O., KASSEM, A., MOHAMED, E. EFFECT OF HEAT PROCESSING ON AMINO ACIDS, TOTAL SOLUBLES AND DIGESTIBILITY OF PEANUT PROTEIN. EKB Journal Management System, 1995; 73(3): 785-794. doi: 10.21608/ejar.1995.442179

EFFECT OF HEAT PROCESSING ON AMINO ACIDS, TOTAL SOLUBLES AND DIGESTIBILITY OF PEANUT PROTEIN

Egyptian Journal of Agricultural Research
Article 18, Volume 73, Issue 3, September 1995, Page 785-794  XML PDF (2.12 MB)
Document Type: Original Article
DOI: 10.21608/ejar.1995.442179
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Authors
SAEED M. MANSOUR1; OSAMA ABDEL-FATTAH2; AHMED M. KASSEM1; EID A. MOHAMED1
1Food Technology Research Institute, Agricultural Research Centre, Giza, Egypt
2Faculty of Agriculture, Biochemistry Department, Cairo University, Giza, Egypt
Abstract
Peanut seeds were roasted by oven at 170°C for 20 minutes, and microwave at 500 watt for 5 and 7 minutes. Protein digestibility, amino acid contents and soluble protein were determined. The results showed that thermal processing caused changes in peanut protein and lead to the improvement protein digestibility and its nutritive value.
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