Effect of Condensed Tannins on the in Vitro Protein Digestibility of Mung Bean (Vigna radiata (L.) Wilczek)

Abstract

Condensed tannins isolated from mung bean and tannic acid decreased the in vitro protein digestibility (IVPD) of polyvinylpolypyrrolidone- (PVP-) treated and untreated boiled seeds without broth of two mung bean varieties by 3-6%. Addition of PVP to boiled seeds without broth increased IVPD significantly by 2%. However, when PVP was added to boiled seeds with broth, the slight increase in IVPD was not significant. © 1985, American Chemical Society. All rights reserved.

Source or Periodical Title

Journal of Agricultural and Food Chemistry

ISSN

218561

Page

1157-1159

Document Type

Article

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