Protein Quality of Amaranth Grains Cultivated in Ethiopia as Affected by Popping and Fermentation

来源 :食品与营养科学(英文) | 被引量 : 0次 | 上传用户：yingluoyuchen

【摘要】

：

The effect of popping and fermentation on protein quality of three different varieties of amaranth grains cultivated in Ethiopia was evaluated. Total lysine con

【作者】

：

Endale Amare Claire Mouquet-Ri

【机构】

：

WolaitaSodoUniversity,CenterforFoodScienceandNutrition,IRDUMR204“Pré,ventiondesMalnutritionsetde

【出处】

：

食品与营养科学(英文)

【发表日期】

：

2015年1期

【关键词】

：

AMARANTH Grain Indispensable Amino ACIDS Popping FERMENTATION Protein DIGESTIBIL

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The effect of popping and fermentation on protein quality of three different varieties of amaranth grains cultivated in Ethiopia was evaluated. Total lysine content of the grains was higher than that of commonly available cereals but close to that of legu

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Protein Quality of Amaranth Grains Cultivated in Ethiopia as Affected by Popping and Fermentation

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