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
Recommended Citation
Barroga, Charlene F.; Laurena, Antonio C.; and Mendoza, Evelyn Mae T., "Effect of Condensed Tannins on the in Vitro Protein Digestibility of Mung Bean (Vigna radiata (L.) Wilczek)" (2021). Journal Article. 3751.
https://www.ukdr.uplb.edu.ph/journal-articles/3751