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What is Chickpea Protein Quality and Processing about?

This research investigates how different thermal processing methods affect the protein quality of chickpeas, revealing that extruded chickpeas have a higher protein digestibility-corrected amino acid score (PDCAAS) compared to cooked and baked chickpeas. The study finds that while extruded chickpeas have a better protein efficiency ratio, baked chickpeas show a higher digestible indispensable amino acid score (DIAAS). Overall, the results suggest that in vitro methods can effectively replace animal testing

Author

garyclearwater862

Language

EN