Effect of different processing methods on tannin content and in vitro protein digestibility of faba bean (Vicia faba L.)

Author:

van der Poel A.F.B.,Gravendeel S.,Boer H.

Publisher

Elsevier BV

Subject

Animal Science and Zoology

Reference31 articles.

1. Prediction of protein digestibility in pigs;Babinszky;Wiss. Z. WPU, Rostock, N-Reihe,1988

2. Polyphenols in mung bean (Vigna radiata L., Wilczek): determination and removal;Barroga;J. Agric, Food Chem.,1985

3. In vitro digestibility of the testa in tannin-free field beans (Vicia faba L.);Bond;J. Agric. Sci.,1976

4. Possibilities for the reduction of antinutritional factors in grain legumes by breeding;Bond,1989

5. Interaction of tannic acid and catechin with legume starches;Deshpande;J. Food Sci.,1982

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