The influence of processing on the efficiency of proteins

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Peer-Reviewed Research
  • SDG 13
  • SDG 12
  • SDG 2
  • Abstract:

    Employing an improved nitrogen balance method the influence of mild heat treatment on the digestibility and biological value of a mixture of plant proteins has been determined. The heat treatment resulted in a small though significant improvement in the digestibility of the proteins. Protein quality was, however, not affected.